Pineapple bun

Pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and Macau, though they are not uncommon in Chinatowns worldwide. It is known in Cantonese Chinese as bo lo baau, in which "bo lo" means "pineapple", and "baau" refers to a kind of bun-like item in Chinese cuisine

The top of the pineapple bun (the part which is made to resemble a pineapple) is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and lard. It is crunchy and is quite sweet compared to the bread underneath. The bread dough underneath is the same used in Chinese style Western breads, which is a softer and sweeter dough compared to Western breads. It is popular with breakfast or afternoon tea.

Although it is known as "pineapple bun", the traditional version contains no pineapple. The name originated from the fact that its sugary top crust is cooked to a golden-brown color, and because its checkered top resembles the epicarp of a pineapple. It is very similar to the Japanese melonpan in its manner of cooking and in the fact that it is named according to its appearance.

Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a "buttered pineapple bun", which is a pineapple bun with a piece of butter stuffed inside. They are known in Cantonese Chinese as bo lo yau, in which "bo lo " means "pineapple," and "'yau'" (oil) refers to butter. Variants of this include using custard in place of butter.

Typically, the bun would be brought hot from the oven to the diner's table, and served halved with a large slab of butter in between the halves. This item is sometimes criticised for containing too much fat and cholesterol.

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Recipe for Pineapple bun see Here and Here.