No pineapples were harmed to make these pillowy Pineapple Buns (bolo bao), which got their name due to their physical resemblance to the tropical fruit.Sweet, golden, and highly addictive, these tender buns have a Milk Roux base and crispy cookie-like cover.Be sure to make the Milk Roux and the topping before starting on the buns. Pineapple Buns   Makes 10 buns Ingredients ⅔ cup (160 grams) warm whole milk (100°F/38°C to 110°F/43°C) 5½ tablespoons (66 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast Milk Roux (recipe follows), room temperature 3 cups (381 grams) bread flour ¼ cup (57 grams) unsalted butter, melted and cooled for 10 minutes 2 large eggs (100 grams), divided 1 teaspoon (3 grams) kosher salt 1 teaspoon (4 grams) vanilla extract Pineapple Buns Topping (recipe follows) 1 tablespoon (15 grams) whole milk, room temperature Instructions In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, 1 tablespoon (12 grams) sugar, and yeast.

Let stand until mixture is foamy, about 10 minutes.Add Milk Roux, flour, melted butter, 1 egg (50 grams), salt, vanilla, and remaining 4½ tablespoons (54 grams) sugar to yeast mixture; beat at low speed just until combined, stopping to scrape sides of bowl.Switch to the dough hook attachment; beat at low speed for 3 minutes.


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