As the number one fan of Chinese "Buoluo" buns, I make these quite frequently. Their crispy and buttery cookie crust exteriors perfectly complements the soft bread interiors.

I can't name a better combination that would surpass this traditional bun (from Hong Kong). The ingredients are so simple, for both the bread and cookie top that the process could not have been easier. I regret not making these at an earlier age.

Originating in Hong Kong, these tasty buns found growing popularity in Taiwan and now boast many variations around the world. They are called pineapple buns for their distinct cookie crust shape. Yup, no pineapples in the buns! In Japan, it's known as "melon pan," in reference to its melon shaped cookie crust top. The Japanese variations are typically dipped in a thin coat of sugar and are not brushed with egg wash before baking. The recipe I used, is tried and true, I recommend it to anybody looking for a good bolo recipe. I made a smaller amount so I have modified the ingredients here for 7 good sized bolo buns.

Tips & Tricks:

  • However tempting it may be, don't add baking powder to the cookie crust. It will burst as your dough proofs.

Modified Ingredients:

Bread Dough:

  • 306g bread flour
  • 1 tsp instant yeast
  • 60g white granulated sugar
  • 137g water
  • 1 egg
  • 30g butter

Cookie Crust Topping:

  • 88g butter, softened
  • 72g icing sugar
  • 150g flour
  • 1/2 tsp salt
  • 1 egg

-Emily xx