History

Pineapple buns were invented in 1960s Hong Kong cha chaan teng, with the crackled crust made of sugar, lard and egg yolk baked on top of soft milk bread. Kam Wah Cafe on Bute Street, opened 1973, sells about 5,000 a day. Bakehouse Wan Chai adapted the form with sourdough for the modern era; Tim Ho Wan's Michelin-starred polo-bun-baked-char-siu hybrid is the most-copied 2020s adaptation.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 12Hands-on 45 minTotal 3 hrDifficulty Intermediate

Ingredients

  • 500g bread flour
  • 8g instant yeast
  • 70g caster sugar
  • 6g salt
  • 1 egg
  • 230ml warm milk
  • 30g butter, softened
  • 120g plain flour for topping
  • 60g caster sugar for topping
  • 60g butter for topping
  • 1 egg yolk for topping
  • 12 cold pats of butter (10g each) for serving

Method

  1. Mix bread flour, yeast, sugar and salt in a bowl. Add the egg and warm milk. Knead 10 minutes to a smooth dough.
  2. Work in the softened butter and knead 5 more minutes until elastic. Cover and prove 90 minutes until doubled.
  3. For the topping, cream the butter and sugar. Add the egg yolk and fold in the plain flour to a stiff paste. Chill.
  4. Divide the proved dough into 12 balls. Roll the topping into 12 small discs and lay one on each bun.
  5. Score the topping with a knife in a crosshatch. Brush with beaten egg.
  6. Prove 30 more minutes. Bake at 180C / 360F for 16 to 18 minutes until golden.
  7. Slice horizontally while warm and insert a cold pat of butter to serve.

Tip from the editors. The topping should be stiff enough to roll; if it sticks to your hands, chill it longer before placing on the buns.

Where to eat pineapple bun

Pineapple bun in Hong Kong

Kam Wah Cafe Bakery ★ 4.6

Bakery$mong-kokDaily 06:30-22:00Walk-in onlyCha chaan teng pastries

Kam Wah Cafe Bakery on Bute Street in Mong Kok bakes pineapple buns hour by hour, sliding warm bo lo bao across the counter with a thick cold pat of butter.

Tip: Buy the buns to go; the dine in side is busier than the bakery counter.

Worth the queue: Pineapple bun with butter (bo lo yau)

45-47 Bute Street, Mong Kok, Hong Kong

Bakehouse ★ 4.8

BrunchSourdough pastry brunch$$HK$80 to HK$180wan-chaiMon-Thu 08:00-21:00, Fri-Sun 08:00-20:30Walk in only

Bakehouse Wan Chai serves a pastry led brunch from 08:00 daily with sourdough egg tarts, croissants and small breakfast plates, a Hong Kong queue line you.

Order: Sourdough egg tart with a flat white.

Tip: Arrive at 08:00 sharp or after 14:30; the dine in counter has limited seating.

14 Tai Wong Street East, Wan Chai, Hong Kong

Tai Cheong Bakery ★ 4.6

Bakery$centralDaily 07:30-21:00Walk-in onlyHong Kong style egg tarts and Chinese doughnuts

Tai Cheong Bakery on Lyndhurst Terrace in Central has been baking egg tarts since 1954, pioneering the lard cookie crust that distinguishes Hong Kong tarts.

Tip: Buy six at a time; they discount and the lard crust is best within 30 minutes of the oven.

Worth the queue: Egg tart with lard cookie crust

35 Lyndhurst Terrace, Central, Hong Kong

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