Pineapple Bun Bo Lo Bao

In a large bowl, combine 250g flour, 30g sugar, yeast, and salt. Gradually add warm milk and beaten egg. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Incorporate softened butter and continue kneading for another 5-7 minutes until the dough is elastic and passes the windowpane test.

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it proof in a warm place for 60-90 minutes, or until doubled in size. This ensures a light and airy bun texture.

While the dough proofs, cream softened butter and powdered sugar in a bowl until light and fluffy. Beat in the egg yolk. Sift in 120g flour, milk powder, and baking powder. Mix until just combined to form a soft, pliable dough. Divide the topping into 8 equal portions.

Punch down the proofed dough to release air. Transfer to a lightly floured surface and divide into 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 one portion of the pineapple topping and flatten it into a thin disk, about 3-4 inches in diameter. Gently place the topping disk over each dough ball, pressing lightly to adhere. You can score a crisscross pattern on the topping with a knife for the classic pineapple look.

Cover the shaped buns loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place for another 30-45 minutes, or until visibly puffy. Towards the end of this proofing, preheat your oven to 180C (350F).

Brush the tops of the buns (specifically the topping) with beaten egg wash. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy, and the buns are cooked through. Remove from oven and let cool slightly on a wire rack before serving.