Bolo Bao (Chinese Pineapple Buns) Recipe

Name: Bolo Bao (Chinese Pineapple Buns)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Dough:; 1 1/2 cups white sugar; 1 cup lukewarm water; 1 cup lukewarm milk; 2 packages active dry yeast; 2/3 cup salted butter, melted; 2 eggs; 7 cups bread flour, or more as needed; Cookie Topping:; 1 cup sugar; 1/2 cup butter; 2 egg yolks; 4 tablespoons milk; 1 teaspoon baking soda; 2 cups all-purpose flour; 3 teaspoons baking powder; Filling:; 1 cup canned red bean paste, or as needed (optional)

Servings: persons

Bread Dough:
1 1/2 cups white sugar
1 cup lukewarm water
1 cup lukewarm milk
2 packages active dry yeast
2/3 cup salted butter, melted
2 eggs
7 cups bread flour, or more as needed
Cookie Topping:
1 cup sugar
1/2 cup butter
2 egg yolks
4 tablespoons milk
1 teaspoon baking soda
2 cups all-purpose flour
3 teaspoons baking powder
Filling:
1 cup canned red bean paste, or as needed (optional)

1
Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2
Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
3
Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
4
While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
5
Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
6
Preheat the oven to 350 degrees F (175 degrees C).
7
Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
8
Bake in the preheated oven until golden, 15 to 20 minutes.

2128

kcal

Calories

Fat

329

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Bread Dough:, 1 1/2 cups white sugar, 1 cup lukewarm water, 1 cup lukewarm milk, and more.

Yes, Bolo Bao (Chinese Pineapple Buns) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bolo Bao (Chinese Pineapple Buns)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions