Pineapple Buns – 菠萝包

While the traditional Bolo buns don’t use pineapples, our recipe adds real pineapples for an extra tangy sweetness. These buns are made even better with Farmhouse fresh milk from Australia, giving them a natural milky flavour.

In this video, we’ve used a BOSCH Kitchen Machine, and you can see how the accessories really supports with your baking journey.

Purchase Farmhouse milk this month (until 13 June 2021), and stand a chance to be one of ten lucky winners to bring this nifty machine home!

To participate, simply:

1. Purchase $5 worth of Farmhouse milk from 1 April – 13 June 2021

2. To enter, SMS FHBOSCH <space>NAME<space>RECEIPT NUMBER to 8822 6088

*Contest ends on 30 June 2021. Terms and conditions apply. Visit for more details.

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  • Servings: 6 buns

  • Time:

  • Skill: Intermediate


  1. 200g Bread flour

  2. 3g Yeast

  3. 150g Farmhouse Fresh milk

  4. 15g Condensed milk

  5. 3g Salt

  6. 23g Unsalted butter (cut into cubes)

Bolo Topping:

  1. 35g Sugar

  2. 35g Salted butter (room temperature)

  3. ½ Egg (beaten)

  4. 1 tsp Vanilla extract

  5. 3 Pineapple rings, approx. 115g 

  6. 95g Cake flour

  7. 13g Dry milk powder

  8. ⅛ tsp Baking soda

  9. ⅛ tsp Baking powder

Egg wash:

  1. ½ Egg (beaten)


  1. Preheat the oven at 175°C.

  2. In a mixing bowl, combine bread flour and yeast. Mix well.

  3. Pour in fresh milk till the dough is well combined.

  4. Slowly pour in condensed milk until it comes into a dough. 

  5.  Add in salt till well cooperated.

  6. Add in butter cube by cube.

  7. Let it mix for another 8 – 10 minutes.

  8. Window test the dough.

  9. Cover dough and let it proof for 1 hour OR until it doubles in size. (1st proofing)

  10. Chop pineapples up finely, Squeeze out all the juice as we only need the puree.

  11. We prepare topping by whisking butter & sugar until well combined.

  12. Add in egg, vanilla extract, pineapple puree and continue to whisk till well combined.

  13. Sift in cake flour, dry milk powder, baking soda and baking powder. Continue to mix till it combines into a dough. Transfer to the freezer for 20 minutes.

  14. Take out dough topping from the freezer and let it rest for 5 minutes. Roll it into a cylinder shape. Cut it into 6 pieces. 

  15. Roll each dough into a ball and transfer them back into the chiller.

  16. Handling 1st proofing dough. 

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