Hong Kong-Style Pineapple Sweet Bread Bun

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A pillowy enriched milk bread topped with a sweet, buttery shortbread crust that cracks as it bakes to mimic pineapple skin. This iconic Hong Kong bakery bun is best enjoyed warm from the oven, optionally split and stuffed with a slab of cold butter for the classic 'butter bun' version.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 11 gSaturated Fat
• 70 gCarbs
• 2 gFiber
• 17 gSugar
• 9 gProtein
• 280 mgSodium
• 150 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the milk bread dough

• 400 g bread flour
• 50 g granulated sugar
• 20 g whole milk powder
• 6 g instant yeast
• 5 g fine sea salt
• 1 large egg (about 50 g), room temperature
• 180 ml whole milk, lukewarm (38°C)
• 50 g unsalted butter, softened

For the pineapple cookie topping

• 100 g unsalted butter, softened
• 70 g powdered sugar, sifted
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 150 g cake flour
• 1/2 tsp baking powder
• Pinch of fine sea salt
• Optional: 1/2 tsp milk powder for deeper color

For finishing

• 1 egg yolk beaten with 1 tbsp milk (for the crust)
• 1 tbsp white sesame seeds (optional)

Directions

1. In a stand mixer fitted with the dough hook, combine the bread flour, sugar, milk powder, yeast, and salt. Add the egg and warm milk and knead on low for 4 minutes until a rough dough forms.
2. Add the softened butter and continue kneading on medium for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the bowl. It should feel slightly tacky but not sticky.
3. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, or until nearly doubled in size.
4. Meanwhile, make the topping: beat the softened butter with the powdered sugar until pale and fluffy, about 2 minutes. Beat in the egg yolk and vanilla until smooth.
5. Sift the cake flour, baking powder, salt, and milk powder (if using) over the butter mixture and fold together with a spatula just until a soft, pliable dough forms. Do not overwork. Wrap in plastic and chill for 20 minutes.
6. Punch down the risen dough, divide into 8 equal pieces (about 90 g each), and shape each into a tight round ball. Place on a parchment-lined baking sheet, leaving 5 cm between buns. Cover and rest 15 minutes.
7. Divide the chilled topping into 8 equal pieces. Flatten each piece into a 9 cm round disc about 5 mm thick, then drape over a dough ball, gently pressing to adhere and smooth the sides so the topping covers the top two-thirds of the bun.
8. Cover loosely and proof for 40–50 minutes, until the buns look puffy and the dough has risen just above the topping. Brush the exposed dough sides with a thin layer of milk (this keeps them soft and pale).
9. Brush the topping with the egg yolk wash for a glossy golden finish and sprinkle with sesame seeds if using. Bake at 180°C (350°F) for 18–20 minutes, until the crust is deeply golden and crackled and the bottom of the bun sounds hollow when tapped.
10. Cool on the pan for 5 minutes, then transfer to a rack. Best eaten the same day; to refresh, reheat in a 150°C (300°F) oven for 4–5 minutes.
11. For the classic butter bun, slice a warm bun horizontally three-quarters of the way through and tuck in a thick cold slab of salted butter.

Cook’s Notes

• The signature crackled look comes from the egg-yolk wash on the topping — don't skip it, and don't try to smooth the topping once it's on the bun.
• For a traditional 'butter bun' (Jade Cheung Bo Lo Yau), slice the warm bun three-quarters open and insert a 1 cm thick slab of cold salted butter; it melts luxuriously into the soft crumb.
• If your kitchen is cool, place the shaped buns in a turned-off oven with a pan of hot water underneath to maintain gentle humidity during proofing.
• Make sure the topping is well chilled before shaping; warm topping sticks to your hands and won't drape cleanly over the dough.
• Leftover buns keep 1 day at room temperature in a sealed bag — revive the crust by toasting briefly in a dry pan or 5 minutes in a hot oven.

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