Pineapple bun
A soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.
What makes it pineapple bun
- A soft, milky, slightly sweet bun.
- A crackly topping of sugar, flour, egg and lard or butter, baked golden.
- No pineapple.
Where it comes from
A fixture of Hong Kong's bakeries and cha chaan teng since the middle of the twentieth century. The crust is a sweet dough of sugar, flour, egg and lard laid over the bun before baking, and it cracks into a pattern that looks something like a pineapple's skin.
Split while warm and filled with a thick slab of cold butter, it's bolo yau — eaten with milk tea, and a Hong Kong breakfast in itself.
How it varies
- Bolo yau
- Split and filled with a slab of cold butter.
- Char siu bolo
- Filled with char siu.
Be the first here
Start your own pineapple bunNo one here has made pineapple bun yet. Start it as v1, and every version after is an experiment the next cook can learn from.
