Pineapple Bun Bo Lo Bao

In a large bowl, combine flour, sugar, and yeast. Gradually add warm milk and beaten egg, mixing until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth. Incorporate softened butter and continue kneading for another 5 minutes until the dough is elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, prepare the topping. In a separate bowl, combine flour, powdered sugar, and milk powder. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and mix until a soft dough forms. Do not overmix. Wrap the topping dough in plastic wrap and chill in the refrigerator.

Once the dough has doubled, punch it down gently and divide it into 6-8 equal portions. Roll each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.

Take the chilled pineapple topping and divide it into the same number of portions as your dough balls. Flatten each topping portion into a thin disc, large enough to cover the top of a dough ball. Carefully place a topping disc over each dough ball, gently pressing to adhere it to the sides. Use a knife to lightly score a crisscross pattern on the topping, mimicking a pineapple.

Cover the shaped buns loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until visibly puffy. Preheat your oven to 180°C (350°F). Just before baking, gently brush the egg wash (beaten egg yolk with a splash of milk) over the scored topping.

Bake the pineapple buns in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy, and the bread is cooked through. The internal temperature of the bread should reach 90°C (195°F). Remove from the oven and transfer to a wire rack to cool slightly before serving.