Pineapple Salt Bread with Salted Egg Yolk Filling (Bolo Bao / Pineapple Bun inspired)
Pineapple Salt Bread with Salted Egg Yolk Filling (Bolo Bao / Pineapple Bun inspired)
Ingredients
For the Salted Egg Yolk Filling
- 4 cooked salted duck egg yolks
- 1 tablespoon granulated sugar
- 1 tablespoon custard powder, or milk powder
- 2 tablespoons unsalted butter, softened
For the Pineapple Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 tablespoons half-and-half, or milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon turmeric powder, for color
For Assembly and Baking
- 1 pound salt bread dough, prepared according to your preferred recipe, divided into 4 portions
- 2 tablespoons unsalted butter, cold, cut into 4 small blocks
- 1/4 cup water, in a spray bottle
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
Prepare the Salted Egg Yolk Filling: Mash the cooked salted duck egg yolks through a fine-mesh strainer into a medium bowl until they form a fine powder. Scrape all the yolk from the strainer into the bowl.
⏱️ 10 min
- 2
Add granulated sugar, custard powder (or milk powder), and softened unsalted butter to the powdered egg yolks. Mix all ingredients together until a uniform ball can be formed.
⏱️ 5 min
- 3
Weigh out individual portions of the filling, approximately 12 grams each. Form each 12-gram portion into a rectangular shape. Place the formed rectangles on a plate and freeze them until solid (at least 30 minutes).
⏱️ 10 min
- 4
Prepare the Pineapple Topping: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter.
⏱️ 3 min
- 5
Slowly add granulated sugar to the butter and continue mixing on medium speed until the mixture becomes light and crumbly.
⏱️ 5 min
- 6
Add the egg yolk, vanilla extract, and half-and-half to the mixture. Beat until the mixture is smooth and well combined.
⏱️ 2 min
- 7
Finally, add the all-purpose flour, baking powder, and turmeric powder. Mix on low speed until a soft dough ball forms. Do not overmix. Cover the dough and let it rest while you prepare the bread.
⏱️ 5 min
- 8
Assemble the Buns: Take one portion of the salt bread dough and roll it out into an elongated shape, about 6-8 inches long. Place one small block of cold butter and one frozen salted egg yolk filling rectangle onto the rolled-out dough.
⏱️ 5 min
- 9
Carefully wrap the dough around the butter and filling, sealing the edges completely to form a bun. Ensure there are no gaps for the filling to escape. Repeat this process for all remaining buns.
⏱️ 5 min
- 10
Place the formed buns on a baking sheet lined with parchment paper, leaving space between them. Allow them to proof (rise) in a warm place for approximately 30 minutes, or until visibly puffy.
⏱️ 30 min
- 11
While the buns are proofing, prepare the pineapple topping discs. Weigh out approximately 20-gram portions of the pineapple topping dough. Roll out each 20-gram portion into a flat, circular or oval shape that will fit the top of a bun.
⏱️ 10 min
- 12
Preheat the oven to 450°F (232°C).
⏱️ 15 min•🌡️ 450
- 13
Once the bread buns have proofed, lightly spray the top of each bun with water using the spray bottle.
⏱️ 1 min
- 14
Carefully place a rolled-out pineapple topping disc onto each sprayed bun, gently pressing to ensure it adheres well.
⏱️ 2 min
- 15
Using a dough scraper or sharp knife, gently score a crosshatch pattern onto the surface of the pineapple topping to give it the characteristic "pineapple" appearance.
⏱️ 2 min
- 16
Bake the Buns: Place the baking sheets with the prepared buns into the preheated oven. Immediately reduce the oven temperature to 400°F (204°C).
⏱️ 1 min•🌡️ 400
- 17
Bake for approximately 18 minutes, or until the pineapple topping is golden brown and the buns are cooked through.
⏱️ 18 min•🌡️ 400
- 18
Once baked, remove the buns from the oven and immediately brush the tops with some melted butter for shine and flavor. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Salt Bread with Salted Egg Yolk Filling (Bolo Bao / Pineapple Bun inspired)
Ingredients
For the Salted Egg Yolk Filling
- 4 cooked salted duck egg yolks
- 1 tablespoon granulated sugar
- 1 tablespoon custard powder, or milk powder
- 2 tablespoons unsalted butter, softened
For the Pineapple Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 tablespoons half-and-half, or milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon turmeric powder, for color
For Assembly and Baking
- 1 pound salt bread dough, prepared according to your preferred recipe, divided into 4 portions
- 2 tablespoons unsalted butter, cold, cut into 4 small blocks
- 1/4 cup water, in a spray bottle
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
Prepare the Salted Egg Yolk Filling: Mash the cooked salted duck egg yolks through a fine-mesh strainer into a medium bowl until they form a fine powder. Scrape all the yolk from the strainer into the bowl.
⏱️ 10 min - 2
Add granulated sugar, custard powder (or milk powder), and softened unsalted butter to the powdered egg yolks. Mix all ingredients together until a uniform ball can be formed.
⏱️ 5 min - 3
Weigh out individual portions of the filling, approximately 12 grams each. Form each 12-gram portion into a rectangular shape. Place the formed rectangles on a plate and freeze them until solid (at least 30 minutes).
⏱️ 10 min - 4
Prepare the Pineapple Topping: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter.
⏱️ 3 min - 5
Slowly add granulated sugar to the butter and continue mixing on medium speed until the mixture becomes light and crumbly.
⏱️ 5 min - 6
Add the egg yolk, vanilla extract, and half-and-half to the mixture. Beat until the mixture is smooth and well combined.
⏱️ 2 min - 7
Finally, add the all-purpose flour, baking powder, and turmeric powder. Mix on low speed until a soft dough ball forms. Do not overmix. Cover the dough and let it rest while you prepare the bread.
⏱️ 5 min - 8
Assemble the Buns: Take one portion of the salt bread dough and roll it out into an elongated shape, about 6-8 inches long. Place one small block of cold butter and one frozen salted egg yolk filling rectangle onto the rolled-out dough.
⏱️ 5 min - 9
Carefully wrap the dough around the butter and filling, sealing the edges completely to form a bun. Ensure there are no gaps for the filling to escape. Repeat this process for all remaining buns.
⏱️ 5 min - 10
Place the formed buns on a baking sheet lined with parchment paper, leaving space between them. Allow them to proof (rise) in a warm place for approximately 30 minutes, or until visibly puffy.
⏱️ 30 min - 11
While the buns are proofing, prepare the pineapple topping discs. Weigh out approximately 20-gram portions of the pineapple topping dough. Roll out each 20-gram portion into a flat, circular or oval shape that will fit the top of a bun.
⏱️ 10 min - 12
Preheat the oven to 450°F (232°C).
⏱️ 15 min•🌡️ 450 - 13
Once the bread buns have proofed, lightly spray the top of each bun with water using the spray bottle.
⏱️ 1 min - 14
Carefully place a rolled-out pineapple topping disc onto each sprayed bun, gently pressing to ensure it adheres well.
⏱️ 2 min - 15
Using a dough scraper or sharp knife, gently score a crosshatch pattern onto the surface of the pineapple topping to give it the characteristic "pineapple" appearance.
⏱️ 2 min - 16
Bake the Buns: Place the baking sheets with the prepared buns into the preheated oven. Immediately reduce the oven temperature to 400°F (204°C).
⏱️ 1 min•🌡️ 400 - 17
Bake for approximately 18 minutes, or until the pineapple topping is golden brown and the buns are cooked through.
⏱️ 18 min•🌡️ 400 - 18
Once baked, remove the buns from the oven and immediately brush the tops with some melted butter for shine and flavor. Serve warm.
⏱️ 2 min