Jeremy Pang served up his uncle Ken’s Bolo Bao (Hong Kong style pineapple sweet buns with cookie dough) on Sunday Brunch.

The ingredients are: Butter for spreading once the bread has been made and condensed milk for dipping.

For the bread dough: 400g strong bread flour, 70g caster sugar, ½ teaspoon salt, ½ teaspoon organic bread/dough improver (optional, but you can find this easily online), 7g or 1 sachet of fast action dried yeast, 25g margarine and 200ml warm water (about 30–35°C).

For the crumble topping: 200g butter, 200g caster sugar, 1 egg, plus extra beaten egg for the egg wash, 1 teaspoon vanilla extract, 1 small dab of yellow food colouring, 200g plain flour and 200g self-raising flour.