Entree: China – Hong Kong – 菠蘿油 ➤ bo1 lo4 jau4 (Hong Kong-style sweet milk bread bun with a crisp sugar crust, split and filled with a slab of cold butter)

Serving Size: 4

Approximate Time

Prep 1 hr 40 min

Cook 18 min

Additional 1 hr 45 min

Total 2 hrs 30 min

Ingredients

- For the dough:
- 2 cups (260 g) bread flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) instant yeast
- 1/2 tsp (3 g) fine salt
- 1/4 cup (57 g) unsalted butter, softened
- 1 large egg (50 g)
- 1/2 cup (120 ml) warm whole milk
- 1 tbsp (15 ml) vegetable oil

- For the cookie crust (topping):
- 1/3 cup (67 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 egg yolk (17 g)
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1 tsp (5 ml) milk, if needed to bind

- For finishing:
- 4 slabs cold unsalted butter, about 3/4 oz (20 g) each, for filling
- 1 egg (50 g) beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Combine dough: In a bowl mix bread flour, sugar, yeast, and salt. Add softened butter, egg, warm milk, and oil; stir until a shaggy dough forms.
2. Knead: Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a mixer with dough hook 6–8 minutes). Form into a ball; place in a lightly oiled bowl, cover, and proof 45–60 minutes until doubled.
3. Make cookie crust: Cream butter and sugar until pale. Mix in egg yolk, then sift in flour and baking powder; combine into a soft dough. If too dry, add up to 1 tsp (5 ml) milk. Chill 15 minutes.
4. Divide and shape: Deflate dough and divide into 4 equal pieces. Shape each into a smooth ball and place on a lined baking sheet about 2 inches (5 cm) apart. Flatten slightly to form rounds.
5. Roll crust discs: Divide cookie dough into 4 pieces. Roll each between parchment to about 3–4 in (8–10 cm) diameter discs. Using a knife or lattice cutter, score a crisscross pineapple-like pattern on each disc.
6. Top buns: Place one crust disc on each bun, pressing lightly so it adheres. Cover and proof 30–40 minutes until puffy.
7. Preheat oven to 375°F (190°C). Brush buns gently with egg wash. Bake 15–18 minutes until golden and crisp on top.
8. Fill with butter: Remove buns to a rack. While warm but not hot, slice each bun horizontally (not all the way through) and insert one slab of cold butter. Serve immediately so butter melts slightly inside the warm bun.