Pineapple Bun Cookies (Bolo Bao Cookies)
Pineapple Bun Cookies (Bolo Bao Cookies)
Ingredients
For the Brown Butter Cookie Base
- 1 cup unsalted butter
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 salted duck egg yolks, optional, chopped or crumbled
For the Bolo Bao Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered milk
- 1/2 cup unsalted butter, cold, cut into small pieces
- 1 egg yolk, for egg wash
Instructions
- 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Brown the butter for the cookie base: In a medium skillet over medium heat, melt the 1 cup of unsalted butter. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty. Be careful not to burn it. Immediately pour the browned butter, including the browned bits, into a large mixing bowl. Let it cool slightly for 5 minutes.
⏱️ 10 min
- 3
To the browned butter, add the light brown sugar and granulated sugar. Whisk vigorously until well combined and the mixture is smooth and creamy.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients. Use a spatula to initially combine, then use your hands to fully mix and form a cohesive cookie dough. Do not overmix.
⏱️ 5 min
- 6
If using, fold in the chopped or crumbled salted duck egg yolks into the cookie dough until evenly distributed.
⏱️ 2 min
- 7
Use a 2-tablespoon cookie scoop to portion out uniform balls of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 8
Prepare the Bolo Bao Topping: In a food processor, combine the 1 1/2 cups of all-purpose flour, powdered milk, and the cold, cubed 1/2 cup of unsalted butter. Pulse until the mixture resembles coarse crumbs.
⏱️ 5 min
- 9
Transfer the crumbly topping mixture to a clean surface (like a cutting board or a large bowl). Use your hands to press and knead the mixture together until it forms a cohesive dough.
⏱️ 3 min
- 10
Divide the topping dough into 12 equal pieces. Flatten each piece with your hands or a knife to create thin, round discs, roughly the size of the scooped cookie dough balls.
⏱️ 5 min - 11
Place a flattened disc of the bolo bao topping on top of each scooped cookie dough ball. Gently press it down to adhere, ensuring it covers most of the cookie dough surface.
⏱️ 3 min
- 12
Whisk the remaining egg yolk with 1 teaspoon of water to create an egg wash. Use a pastry brush to lightly brush the top of each cookie with the egg wash.
⏱️ 2 min
- 13
Bake the cookies for 12-15 minutes, or until the edges are golden brown, and the topping is cracked and crispy. The center of the cookie should still be slightly soft.
⏱️ 15 min•🌡️ 375
- 14
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Bun Cookies (Bolo Bao Cookies)
For the Brown Butter Cookie Base
- 1 cup unsalted butter
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 salted duck egg yolks, optional, chopped or crumbled
For the Bolo Bao Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered milk
- 1/2 cup unsalted butter, cold, cut into small pieces
- 1 egg yolk, for egg wash
Instructions
- 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Brown the butter for the cookie base: In a medium skillet over medium heat, melt the 1 cup of unsalted butter. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty. Be careful not to burn it. Immediately pour the browned butter, including the browned bits, into a large mixing bowl. Let it cool slightly for 5 minutes.
⏱️ 10 min - 3
To the browned butter, add the light brown sugar and granulated sugar. Whisk vigorously until well combined and the mixture is smooth and creamy.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients. Use a spatula to initially combine, then use your hands to fully mix and form a cohesive cookie dough. Do not overmix.
⏱️ 5 min - 6
If using, fold in the chopped or crumbled salted duck egg yolks into the cookie dough until evenly distributed.
⏱️ 2 min - 7
Use a 2-tablespoon cookie scoop to portion out uniform balls of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 8
Prepare the Bolo Bao Topping: In a food processor, combine the 1 1/2 cups of all-purpose flour, powdered milk, and the cold, cubed 1/2 cup of unsalted butter. Pulse until the mixture resembles coarse crumbs.
⏱️ 5 min - 9
Transfer the crumbly topping mixture to a clean surface (like a cutting board or a large bowl). Use your hands to press and knead the mixture together until it forms a cohesive dough.
⏱️ 3 min - 10
Divide the topping dough into 12 equal pieces. Flatten each piece with your hands or a knife to create thin, round discs, roughly the size of the scooped cookie dough balls.
⏱️ 5 min - 11
Place a flattened disc of the bolo bao topping on top of each scooped cookie dough ball. Gently press it down to adhere, ensuring it covers most of the cookie dough surface.
⏱️ 3 min - 12
Whisk the remaining egg yolk with 1 teaspoon of water to create an egg wash. Use a pastry brush to lightly brush the top of each cookie with the egg wash.
⏱️ 2 min - 13
Bake the cookies for 12-15 minutes, or until the edges are golden brown, and the topping is cracked and crispy. The center of the cookie should still be slightly soft.
⏱️ 15 min•🌡️ 375 - 14
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 3 min