Bolo Bao aka Pineapple Bun Cookies
Bolo Bao aka Pineapple Bun Cookies
Ingredients
For the Yellow Crust Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/4 cup granulated sugar
- 1 egg yolk, large
For the Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 3/4 cups bread flour
- 2 salted egg yolks, refrigerated, optional
For the Egg Wash
- 1 egg, large, beaten
Instructions
- 1
To prepare the yellow crust topping, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and egg yolk in a food processor. Pulse until the mixture forms a crumbly dough.
⏱️ 5 min
- 2
Transfer the crumbly dough onto a piece of plastic wrap. Form it into a log, about 1 1/2 inches in diameter, and wrap it tightly. Refrigerate the dough log for at least 1 hour to firm up.
⏱️ 5 min
- 3
For the cookie dough, melt the unsalted butter in a small pan over medium heat. Continue to cook, stirring occasionally, until the butter browns and smells nutty. Be careful not to burn it.
⏱️ 5 min
- 4
Pour the browned butter into a large mixing bowl. Add the light brown sugar and granulated sugar, and mix well until combined. Allow the mixture to cool down for about 10-15 minutes.
⏱️ 15 min
- 5
Once the butter mixture has cooled, fold in the bread flour until just combined. If using, unwrap the refrigerated salted egg yolks, mash or crumble them, and mix them into the cookie dough.
⏱️ 5 min
- 6
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 350
- 7
Scoop balls of the cookie dough, about 1 1/2 tablespoons each, and place them onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min
- 8
Retrieve the refrigerated yellow crust dough log. Slice the log into 1/4-inch thick discs. If the discs crumble, gently warm the dough with your hands to make it more pliable.
⏱️ 5 min
- 9
Place one yellow crust disc on top of each cookie dough ball. Do not press down on the disc.
⏱️ 5 min
- 10
Brush a small amount of the beaten egg wash on top of the yellow crust on each cookie.
⏱️ 2 min
- 11
Bake the cookies in the preheated oven for 12 minutes.
⏱️ 12 min•🌡️ 350
- 12
After baking, increase the oven temperature to 450°F and set it to broil. Broil the cookies for 1-2 minutes, or until the yellow crust achieves a perfect golden brown color. Watch carefully to prevent burning.
⏱️ 2 min•🌡️ 450
- 13
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bolo Bao aka Pineapple Bun Cookies
For the Yellow Crust Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/4 cup granulated sugar
- 1 egg yolk, large
For the Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 3/4 cups bread flour
- 2 salted egg yolks, refrigerated, optional
For the Egg Wash
- 1 egg, large, beaten
Instructions
- 1
To prepare the yellow crust topping, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and egg yolk in a food processor. Pulse until the mixture forms a crumbly dough.
⏱️ 5 min - 2
Transfer the crumbly dough onto a piece of plastic wrap. Form it into a log, about 1 1/2 inches in diameter, and wrap it tightly. Refrigerate the dough log for at least 1 hour to firm up.
⏱️ 5 min - 3
For the cookie dough, melt the unsalted butter in a small pan over medium heat. Continue to cook, stirring occasionally, until the butter browns and smells nutty. Be careful not to burn it.
⏱️ 5 min - 4
Pour the browned butter into a large mixing bowl. Add the light brown sugar and granulated sugar, and mix well until combined. Allow the mixture to cool down for about 10-15 minutes.
⏱️ 15 min - 5
Once the butter mixture has cooled, fold in the bread flour until just combined. If using, unwrap the refrigerated salted egg yolks, mash or crumble them, and mix them into the cookie dough.
⏱️ 5 min - 6
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 350 - 7
Scoop balls of the cookie dough, about 1 1/2 tablespoons each, and place them onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min - 8
Retrieve the refrigerated yellow crust dough log. Slice the log into 1/4-inch thick discs. If the discs crumble, gently warm the dough with your hands to make it more pliable.
⏱️ 5 min - 9
Place one yellow crust disc on top of each cookie dough ball. Do not press down on the disc.
⏱️ 5 min - 10
Brush a small amount of the beaten egg wash on top of the yellow crust on each cookie.
⏱️ 2 min - 11
Bake the cookies in the preheated oven for 12 minutes.
⏱️ 12 min•🌡️ 350 - 12
After baking, increase the oven temperature to 450°F and set it to broil. Broil the cookies for 1-2 minutes, or until the yellow crust achieves a perfect golden brown color. Watch carefully to prevent burning.
⏱️ 2 min•🌡️ 450 - 13
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min