New Recipes

Pineapple Bun (Polo Bun/菠蘿包)


Pineapple Bun (Boroh Bun/菠蘿包)

Makes 15 buns


For the Bun:

500g bread flour
10g yeast
2TBSP milk powder
60g fine sugar
1/2 tsp salt
60g butter
280ml water
1 large egg

Pastry Topping:

80g butter
30g shortening
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour

Egg wash

1 egg (lightly beaten and sieve)
1 Tbsp water



Mix flour, sugar, salt, milk powder and yeast till combine.
Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)
Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).
Leave dough to proof for about 40 minutes or double in size.
While dough is proofing, prepare the pastry topping.


Beat butter, vanilla essence and sieved powdered sugar till light.
Add in egg.
Fold in flour.
Refrigerate the dough in the fridge for 15-20 mins for easier handling.

To make the bun:
Scale the bread dough into 50g each and mold into a ball.
Leave to proof for about 45minutes or double in size. Glaze it with egg wash.
Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.
Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

30 COMMENTS... read them below or add one

  1. Devi Amrita Persand via Facebook

    Rasa my husband uses your recipes all the time……we really like it……he is Maurice Souresh Pursand

  2. June

    hi, isn’t bolo bao, the custard bun supposed to have egg custard inside that oozes out when you bite into it?
    can share how to make that? yum yum :P

    • siewloon

      I use instant yeast. Pertaining to your second question, you will need to proof until it double in size or 45 mins whichever is earlier.

  3. l c tan

    sorry – You mentioned “Leave to proof for abt 45 min or to double in size. Glaze it with egg wash.” Do I glaze it immly when I leave the dough to proof or after the 45 min.thks

  4. Are these like the Japanese melon-pan? They seem similar – named after a fruit, don’t contain said fruit, and both have a crusty topping that splits when they’re baked.

  5. I’m ashamed to say I’ve finally tried these for the first time at a dim sum place in Rosemead… they are sooooo amazing!

    I have to try this recipe out!

  6. l c tan

    sorry, when do I have to add the 30g shortening for the Topping. Its not mentioned in the Method for Topping. Thanks

  7. jjag66

    Thanks for sharing this recipe. My hubby loves this bun but he doesn’t like it fresh he prefers those that is 1 day old. Yup, strange guy! Anyway,I may surprise him one day and try my hands in making these buns.

    Before I do so, just need to clarify a couple of those ingredients.

    What is “shortening”? Is there another name for it? I live in Australia and I wonder if it’s readily available in Western supermarkets or should I try my luck at Asian grocers.

    Is powdered sugar the same as icing sugar?

    Thank you.

    • siewloon

      The famous brad for shortening is CRISCO. Don’t know if it is available in Australia but I think they do sell it in the supermarket like Coles. Powdered sugar is icing sugar.

  8. Alyssa

    I tried the recipe and I couldn’t get the pastry topping to turn out correctly. It ended up staying a pale white color after baking, and was all flat. Do you have any tips/troubleshooting?

  9. I have been wondering forever how these are made (I love the ones with red bean filling), thanks for the recipe! Any clue as to why they are called pineapple buns?

  10. Jean

    My husband loves this type of bread recipe and we usually buy our dozen at our local bake shop, but here in Sacramento they have a coconut filling that he absolutely loves. Do you, by chance, have a coconut cream filling recipe that I could add to this bun?

  11. Choon

    I replaced all purpose flour with bread flour, because I only have bread flour.
    I replaced shortening with butter, and used fine sugar instead of powder sugar.
    I quartered all ingredients to just make 5 buns (for experimental purpose, I don’t want to make that many buns in case they don’t turn out nice).

    And thank goodness, everything turned out GREAT !!

    But the top and bottom is a little too crusty for my liking (but my mum finds it ok), I prefer softer and less crusty bread.
    Is it due to my oven? Or dough is too dry? Or should I put a cup of water into the oven while baking?


  12. lisa robinson

    how do you store the leftovers? instead of using shortening, i used sunflower oil instead. hope it works. i am making them now. thanks.

  13. I love these and our favorite dim sum restaurant (mill creek, WA) just closed. they served these both with custard filling and coconut cream filling. do you have recipes for the fillings? and would you please share them? thank you. You have helped me create at home some of my favorite Asian recipes.

  14. Jo

    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….

Leave a Comment

Your email address will not be published. Required fields are marked *