Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.
¼ cup granulated sugar, in the clean bowl of a stand mixer fitted with the whisk attachment until light and pale, about 2 minutes. Scrape down sides of bowl; mix in. Scrape down sides again. With the motor running on low speed, gradually add dry ingredients. Increase speed to medium; mix until a crumbly but cohesive dough forms. Place topping dough between 2 sheets of parchment paper and roll out to ⅛" thick. Chill in freezer 30 minutes.
Divide bun dough into 10 pieces . Working one at a time, cup your hand over dough and roll across a clean surface in a rapid circular motion to form into a tight ball. Divide balls between 2 parchment-lined baking sheets, spacing 2" apart. Cover with a kitchen towel and let sit in a warm, draft-free spot until they have risen slightly, about 30 minutes., then drape a topping round over each one.
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