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Hong Kong pineapple buns or polo buns recipe with a soft and fluffy interior and a sweet, crumbly topping that looks like a pineapple. They’re easy to make at home and perfect for breakfast or any time you want a treat!
Polo Bun
If you’ve visited Chinatown and enjoyed authentic Cantonese dim sum, you’re likely familiar with pineapple buns, or polo bun, otherwise known as buo luo bao (菠蘿包) in Cantonese. Despite the name, there’s no pineapple in the recipe—the unique thing about them is how the sweet, golden crust on top resembles the texture of a pineapple, which gives the bun its name, even though there’s no actual pineapple inside.
The contrast between the soft, fluffy bread and the crunchy, slightly sugary top is what makes them so addictive, especially when they’re freshly baked.
They’re often enjoyed with butter or even filled with custard, depending on personal preference. If you enjoy Asian-style pastries, you might also like other treats like Char Siu Bao (barbecue pork buns) or Portuguese egg tarts.
Homemade Pineapple Bun
The magic of pineapple buns lies in the contrast of textures—the soft, pillowy bread inside and the slightly crisp, sugary, crusty topping outside. Every bite is a delectable contrast of soft bread and buttery crust, making it a truly decadent experience.
The best way to enjoy a pineapple bun is fresh out of the oven, where you can indulge in its warmth, aromas, and freshness. Homemade is the best, as you’ll get to savor the buns straight from the oven at their absolute peak. Pair them with a cup of coffee or green tea for a perfectly balanced treat.
This polo bun recipe is tried and tested, perfected after numerous trials and errors; it’s the best and ultimate recipe for authentic taste and texture that makes every bite irresistible.
Polo Bun Ingredients
- Bread flour – gives the bun its chewy texture.
- Yeast – makes the dough puff up.
- Milk powder – adds flavor and richness, plus helps the bun brown nicely in the oven.
- Salt – brings out the flavor and keeps the yeast in check.
- Butter – adds a rich taste and keeps the bun moist and tender.
- Sugar – sweetens the bun and feeds the yeast to help it rise.
- Egg – makes the dough rich and helps with color and structure.
- Shortening – keeps the bun soft and moist.
- Vanilla essence – adds a lovely flavor and aroma to the buns.
See the recipe card for full information on ingredients.
How To Make Pineapple Bun (Polo Bun)
Step 1: Mix the flour, sugar, salt, milk powder, and yeast until combined. Add the water and egg to the flour mixture, and use a dough hook to knead on medium speed until well combined (about 5 minutes).
Step 2: Gradually add the butter and knead until smooth and elastic (the dough should be shiny and elastic; kneading time is about 10-15 minutes). Leave the dough to proof for about 40 minutes or until it doubles in size. While the dough is proofing, prepare the pastry topping.
Step 3: Beat the butter, vanilla essence, and sifted powdered sugar until light. Add the egg and fold in the flour. Refrigerate the dough for 15-20 minutes for easier handling.
Step 4: Scale the bread dough into 50 g (2 oz.) portions and shape each into a ball. Let them proof for about 45 minutes or until doubled in size. Glaze with egg wash.
Step 5: Divide the topping into 20-30 g (1 oz.) portions. On a lightly floured surface, use a rolling pin to roll each portion out thinly into a circle. Gently place the pastry topping on top of the glazed bun and glaze again. Bake at 210°C (410°F) for 12-15 minutes.
Frequently Asked Questions
Common mistakes include not allowing the dough to rise adequately, overworking the dough, or not preparing the topping properly, which can result in a dense bun or soggy topping.
Absolutely! Popular fillings include custard, red bean paste, or even cheese. Just make sure not to overfill them to avoid spillage during baking.
The buns should be golden brown on top, and when tapped lightly, they should sound hollow. The topping should be crisp, while the bun inside remains soft.
To maintain the crisp topping, reheat them in an oven at a low temperature for about 5-10 minutes. Avoid using a microwave, as it can make the topping soggy.
This pineapple bun recipe is only 310 calories per serving.
How To Eat Pineapple Bun
Traditionally, bo lo bao are served plain. In Hong Kong, a popular way to enjoy a pineapple bun is to slice it open and add a thick slice of cold butter inside, creating a deliciously indulgent “bo lo yau.” Here are other recipes you might like:
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Pineapple Bun (Polo Bun)
Ingredients
For the Bun:
- 500 g (1 lb) bread flour
- 10 g (¼ oz) yeast
- 2 tablespoons milk powder
- 60 g (2 oz) fine sugar
- 1/2 teaspoon salt
- 60 g (2 oz) butter
- 280 ml water
- 1 large egg
Pastry Topping:
- 80 g (2⅘ oz) butter
- 30 g (1 oz) shortening
- 80 g (2⅘ oz) powdered sugar
- 1 teaspoon vanilla essence
- 1 large egg, lightly beaten
- 200 g (7 oz) all-purpose flour
Egg wash
- 1 egg, lightly beaten and sieve
- 1 tablespoon water
Instructions
Bun
- Mix the flour, sugar, salt, milk powder, and yeast until combined. Add the water and egg to the flour mixture, and use a dough hook to knead on medium speed until well combined (about 5 minutes).
- Gradually add the butter and knead until smooth and elastic (the dough should be shiny and elastic; kneading time is about 10-15 minutes). Leave the dough to proof for about 40 minutes or until it doubles in size. While the dough is proofing, prepare the pastry topping.
Topping:
- Beat the butter, vanilla essence, and sifted powdered sugar until light. Add the egg and fold in the flour. Refrigerate the dough for 15-20 minutes for easier handling.
To make the bun:
- Scale the bread dough into 50 g (2 oz.) portions and shape each into a ball. Let them proof for about 45 minutes or until doubled in size. Glaze with egg wash.
- Divide the topping into 20-30 g (1 oz.) portions. On a lightly floured surface, use a rolling pin to roll each portion out thinly into a circle.
- Gently place the pastry topping on top of the glazed bun and glaze again. Bake at 210°C (410°F) for 12-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where is the pineapple? I figured if it says pineapple in the name there would be pineapple in some sort of way.
Please read the article, there is no pineapple in the recipe. It’s called pineapple bun because the top crust resemble the skin of pineapple.
Hello, Can i omit the shortening & use butter only i.e. 110gm butter?
I’ve made these buns because me and my husband loved them when we went to Hong-Kong last year. They came out great and brought a lovely memory back!
Hi Tatiana, that’s great. I am so happy you had success.
I’ve made these buns because me and my husband loved them when we went to Hong-Kong last year. They came out great and brought a lovely memory back!
Why they called pineapple bun if thres no pineapple ingredient?
It looks like pineapple.
This is fabulous! Thank you for sharing the recipe! Do you have a recipe for making the “Cock tail” bun too? It’s the version with the sweet coconut filling….
Just wondering, is the Chinese “pineapple bun” related to the hispanic “Pan dulce”? The two seem very similar.