Entree: Hong Kong – National Cuisine – 菠蘿油 ➤ bo1 lo4 jau4 (Hong Kong-style soft milk bun topped with a sweet crackly crust and served split with a slab of butter)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 18 min

Additional 1 hr 30 min

Total 2 hrs 28 min

Ingredients

- For the dough:
- 2 1/4 tsp (1 packet / 7 g) active dry yeast
- 1/4 cup (60 ml) warm whole milk (about 105–110°F / 40–43°C)
- 3/4 cup (180 ml) whole milk, lukewarm
- 1/4 cup (50 g) granulated sugar
- 1 large egg, approx. 1.8 oz (50 g), room temperature
- 3 cups (360 g) bread flour or all-purpose flour
- 1/2 tsp (3 g) fine salt
- 4 tbsp (57 g) unsalted butter, softened
- For the topping (sweet crust):
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 4 tbsp (56 g) unsalted butter, softened
- 1/2 tsp (2 g) baking powder
- 1 large egg yolk, approx. 0.6 oz (18 g), beaten (for topping binder)
- 1 tsp (5 ml) vanilla extract (optional)
- For finishing:
- 6 slices cold salted butter, approx. 1/2 oz (14 g) each (one per bun)
- 1 large egg, approx. 1.8 oz (50 g), beaten (for egg wash)

Instructions

1. Bloom yeast: Stir yeast into 1/4 cup (60 ml) warm milk with 1 tsp (4 g) sugar and let sit 5–10 minutes until foamy.
2. Make dough: In a mixing bowl combine lukewarm milk, remaining sugar, beaten egg, floured and salt. Add yeast mixture and mix to form a shaggy dough. Knead (by stand mixer with dough hook or by hand) 5–8 minutes until smooth. Add softened butter and knead another 5 minutes until dough is elastic and slightly tacky. Place in a lightly oiled bowl, cover, and proof 1 hour or until doubled.
3. Make topping: Cream 4 tbsp (56 g) softened butter with 1/2 cup (100 g) sugar until light. Mix in 1/2 tsp (2 g) baking powder, 1/2 cup (60 g) flour, beaten egg yolk, and vanilla to form a pliable paste. Roll between parchment to 1/8 inch (3 mm) and chill until slightly firm.
4. Shape buns: Punch down dough and divide into 6 equal pieces (about 3.5 oz / 100 g each). Shape into smooth rounds and place on a baking sheet lined with parchment, spaced apart. Cut topping into 6 rounds slightly smaller than the bun tops and place a round on each bun, gently pressing to adhere.
5. Final proof and bake: Cover and proof buns 30–45 minutes until puffy. Preheat oven to 350°F (175°C). Brush buns lightly with beaten egg wash. Bake 15–18 minutes until golden on top and cooked through. If desired, bake until topping develops crackled pattern but do not overbrown.
6. Finish and serve: Remove buns to a rack to cool slightly. Split each bun horizontally and insert one slice of cold butter while warm so it softens slightly but remains thick. Serve immediately.