This Pandan Kaya filled crown buns is fluffy, sweet, and full of coconut, pandan aroma. For those who didn't know, Kaya is a coconut egg jam that smells sweet and aromatic. It matches perfectly with the pandan flavour and in simple words: it's like the peanut butter and jelly combo- irresistible and addictive.
Ingredients:
A) Tang Zhong
20g flour
100g water
B) Main dough:
Tang zhong (A)
20g butter
25g beaten egg
130g milk
4g pandan extract
290g flour
5g yeast
5g milk powder
25g sugar
3g salt
Egg wash (remaining of the egg)
Filling:
Kaya paste
Shredded coconut
White sesame
Steps:
To make the Tang Zhong, combine the ingredients and cook on the stove in medium heat. Keep stirring until a thick, gluey dough is formed. Cover it in a cling film with it ouching the surface of the Tang Zhong. Chill it in the fridge until it is cooled down thoroughly.
Combine all the ingredients of the main dough together and knead until it is not sticking and a smooth surface is formed. I used a stand mixer here which takes around 6 minutes, and hand kneading would take 10-15 minutes.
Cover the dough with a damp towel and let it rise in room temperature (24-26 degrees) until doubled in size.
Divide the dough into 6 equal parts, and punch down the bread dough to release the CO2 gas built up during fermentation. Roll it into a ball shape and let it rest for 15 minutes.
Dust some powder on the table before placing the bread dough to prevent sticking. Punch down the bread dough, and roll it into a rectangular shape. Spread a thin layer of kaya paste and sprinkle shredded coconut and white sesame. Roll the dough on the shorter end tightly and seal the ends well. Cut the dough into halves and braid the doughs on top of each other. Finally, roll it into a swirl shape and bring the end to the bottom of the bread dough.
Repeat with the remaining 5 doughs and let it rise for another 45 minutes or until doubled in size.
Preheat the oven to 175 degrees 10 minutes before the end of the second fermentation. Gently apply egg wash on each bread dough and bake it for 20-25 minutes.
Remove the bread from the tray and let it cool completely. Enjoy x
Tips:
The reason for punching down the dough is to allow space for gases to build up during the second fermentation😗
Resting allows the gluten to be more relaxed, so it will be easier to roll it out when putting the fillings and shaping✨
When braiding the dough, remember to pinch the ends well so it will hold its shape together during the second fermentation and baking🤌🏻
Using the Tang Zhong increases the water content of the dough and keeps the bread moist even at room temperature for 3-4 days!! To reheat, sprinkle some water on top, pop it into the oven and it is good as freshly baked
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