Jeremy Pang Uncle Ken’s Bolo Bao recipe on Sunday Brunch

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.