Last Updated on July 29, 2025

By Bake with Paws

Freshly baked Hong Kong style sourdough pineapple buns with golden crackled cookie crust

Hong Kong Style Pineapple Buns (Sourdough) – Soft, Sweet and Naturally Leavened

I’ve always loved the iconic Hong Kong Style Pineapple Buns (菠蘿包 – Bolo Bao), especially for their contrast of a soft, fluffy interior and a crunchy, golden cookie crust. This time, I took it a step further by making them with my Sweet Stiff Sourdough Starter and using whipping cream in the dough for an extra tender crumb. Naturally leavened and free from commercial yeast, these buns are a nostalgic treat with a sourdough twist – soft, sweet, and satisfying with every bite.

What is a Pineapple Bun?

Despite the name, there is no pineapple in these buns. They’re named for their crackly, golden crust that resembles the skin of a pineapple. Pineapple buns are popular in Hong Kong bakeries and typically served plain or filled with butter (bo lo yau).

What Makes These Sourdough Pineapple Buns Special?

✅ Naturally Leavened – Made with Sweet Stiff Starter, not instant yeast

✅ Soft and Moist – Thanks to whipping cream and the enriched dough formula

✅ Crispy Cookie Crust – Just like the classic Hong Kong bakery style

✅ No Tang – Sweet stiff starter gives a mild, clean flavor profile

✅ Better Shelf Life – Stays soft longer without preservatives

Why Use Sweet Stiff Starter?

Sweet Stiff Starter is my go-to for enriched breads. It’s a low-hydration starter (around 50% hydration) that includes a small amount of sugar during feeding. This method:

Builds strong gluten structure
Gives reliable proofing power
Reduces sourness in milk- or butter-rich doughs
Enhances oven spring and crumb texture

Want to learn more? Click HERE to read about Sweet Stiff Starter

The Secret Ingredient: Whipping Cream

Using whipping cream in the dough adds richness and extra moisture, resulting in a softer, more tender crumb compared to using milk alone. It helps the buns stay fresh longer and gives them that luxurious bakery-style bite.

Soft and fluffy interior of sourdough pineapple bun showing tender crumb texture

How To Make Hong Kong Style Pineapple Buns 菠蘿包

Ingredients You'll Need (Yields 10 buns, 9 cm diameter)

Sweet Stiff Starter:

70g sourdough starter (100% Hydration), preferably use at its peak

215g bread flour (I used Japan High Gluten Flour)

90g water

35g sugar (I used organic brown sugar)

Main Dough:

150g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

20g brown sugar (I used 15g organic brown sugar)

1 1/4 tsp (6.6g) salt

50g egg, whisked

50g whipping or heavy cream

30g water (please hold back 10g and add in later if require)

28g butter, room temperature

Crust Topping:

80g butter, room temperature

1 egg yolk

1/2 tsp vanilla extract

50g icing sugar (I blend light brown sugar until fine with a food processor)

115g plain flour

30g custard powder (Can be replaced with corn starch and add slightly more vanilla extract)

3/4 tsp (3g) double action baking powder

1/2 tsp salt

Egg Wash:

1 egg + 1 tbsp water, whisked

Utensils:

Baking tray

Round Bun/Bread Coated Baking Paper Cup - 13.5 cm (Top : 9cm, Bottom : 8 cm, Height : 3 cm)

Step-By-Step Instruction

Sweet Stiff Starter

Dilute starter with water, stir in sugar and mix in bread flour to become a dough. Please use stand mixer with paddle attachment to mix if you find hard to mix with hand.
Cover and let it ferment until tripled. I prepared a night before and left it in aircond room (about 24C - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.

Main Dough:

Put all ingredients (except butter), including all the stiff starter into a bowl of stand mixer. I usually like to loosen the stiff starter dough by tearing slightly.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes at low speed #2 or until the dough become smooth and shiny, and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with cling film or use a lid. This dough I rested for 45 minutes and the dough rose slightly in 45 minutes. (I did not find any big differences between 30 minutes to 60 minutes rest. So, please follow your schedule).

Shaping:

Transfer the dough to a lightly oiled surface then divide dough into 10 equal portions (approx. 73g each for mine). Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video here "How to shape bun"
Place bun onto the baking paper cup.

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size and fill up the baking paper cups. This one took approximately 2 hours at room temperature of 30C (my kitchen temperature). The duration of proofing depends on your ambient temperature and starter.

Crust Topping (prepare while waiting for the dough to proof or one night in advance):

Sift plain flour, custard powder and baking powder into a mixing bowl. Stir in the icing sugar and salt.
Cream butter with an electric mixer until fluffy and pale. Add in egg yolk and vanilla extract, mix until well incorporated.
Slowly add in the flour mixture into the beaten butter at low speed. It should look crumb like.
Press into a long log. Wrap with cling film and chill in the refrigerator for at least an hour.

To Assemble:

Once the buns about double in size. Cut the chilled crust dough into 10 equal portions (approx. 29g - 30g each).
Shape into a ball. Press in between cling film with your palm and roll out with a rolling pin into a flat circle (approx. 9 cm in diameter and 1/8" thick).
Brush the bun with egg wash and place the flat circle crust dough onto the bun.
After finishing assemble all the buns, brush egg wash again on the crust.

Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.
Bake in a preheated oven for about 20 minutes, or until golden brown.
Remove bread from oven and let them cool on rack.

Sweet Stiff Starter

Crust

Main Dough

Mastering Soft Sourdough Buns – What You Need to Know

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Baking Tips

Use ripe sweet stiff starter: It should be well-risen and bubbly.
Don’t over-knead the cookie crust: Mix until just combined for a tender texture.
Chill the topping: Cold topping is easier to shape and gives a better crackled finish.
Brush with egg wash right before baking for a shiny, golden finish.

FAQs

Why is my bun crust not cracking properly?

This could be due to:

Topping too thin or overworked
Not enough chilling time
Over-proofed dough

Make sure your topping is rolled evenly, not too thick or thin, and well chilled before applying.

Can I use regular sourdough starter?

Yes, but the dough may take longer to proof and might have a more tangy flavor. For best results in enriched breads, I recommend using a sweet stiff starter.

Can I make the dough ahead of time?

Absolutely! You can retard the dough overnight in the fridge after shaping. Let it come to room temperature before baking the next day.

How to Store

Store the pineapple buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually in cling film and place in a ziplock bag. To reheat, thaw and warm slightly in the oven or microwave.

More Asian-Style Sourdough Recipes You’ll Love

Sourdough Salted Butter Rolls (Shio Pan)

Sourdough Pandan Soft Buns

Sourdough Coconut Buns

Pandan Coconut Buns (Yeast)

Have a Question or Tried This Recipe?

Have a question? Feel free to drop a comment below – I’m happy to help.

Tried this recipe? Tag me @bakewithpaws on Instagram. I’d love to see your beautiful creations!

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Comments

ChloeSeptember 26, 2021 at 10:11 PM
Hi Bwp. Another beautiful posts from you as always. Your bun color is so nice and even. This is one of my fav bun. Will certainly try and update. By the way does this stay soft for couple days! Thanks again. Be safe. Chloe
ChloeSeptember 27, 2021 at 10:22 PM
If I were to do sweet stiff starter with yudane method which recipe of yours should I use? Do u think the yudane dough would be stiff enough to support the crust? I don't have much time to bake so hopefully u can help me with my questions as always. By the way the cracks on the crust look so pretty. Did u bake with fan on? My oven doesn't come with fan. Thanks again and be well. Chloe
ChloeSeptember 29, 2021 at 8:35 PM
Hi Bwp. Thanks as usual with your prompt response. How many grams is your dough per portion. If I don't have your type of paper case can I just leave it on a parchment paper? Thanks for help. Chloe.
Bake With PawsSeptember 30, 2021 at 4:07 AM
Hi Chloe,

You are most welcome.. It is about 73g as mentioned on Step 4 :) Yes, just baked without paper cup is fine. Actually, the original Hong Kong Pineapple Buns are without paper cups if I am not wrong. The paper cups are just to support the buns to rise vertical instead and make the buns look prettier that's all.

Happy baking :)
xiao ying limOctober 13, 2021 at 9:23 PM
Hi, if I were to use Yudane method for polo bun , may I know how much of intsant yeast should I add in? And what is the ratio proportion for yudane dough? Thanks for help, Xiao Ying

BAKE WITH PAWS

Hong Kong Style Pineapple Buns (Sourdough) - Soft and Naturally Leavened