Pandan Coconut Bread

 I made a bun version of this delicious Pandan Coconut Bread several weeks ago,  it was so good that I turned it to a loaf, sprinkled with some crusty toppings. 

I filled the dough with coconut and palm sugar filling (see the post pandan coconut bun) for this bread, if you prefer yours plain then just omit it.

The dough
A
300g bread flour
45g sugar
1/2 tsp salt
1/2 tbs milk powder
2 tsp instant yeast

B
1 egg
105ml water
60ml coconut milk
1/2 tbs pandan juice 
Few drops of green colouring - optional

C
20g butter

Toppings
30g butter
30g sugar
60g plain flour

Mix all the three together until it becomes a nice clumpy sandy texture, set aside in the fridge.


In a cake mixer, with a hook attachment, mix all the ingredients in A.
Add B and knead it to form a dough, roughly about 2 minutes. 

Now add C and continue kneading till the dough is smooth and elastic. I normally would hand knead the dough at this stage for a good 5 minutes.

Oil a big bowl and place the dough, covering with a tea towel. Let it prove for about an hour.
Punch the dough down gently and divide dough into 30g portion and roll into a balls and let it rest for 10 min. 

Flatten a dough ball and put about 1 tsp of  coconut filling and seal the seams tightly and arrange it in a baking tray. The dough is enough for two loafs.




Let the loaf sit for another 45 min. Preheat oven to 200 deg cel. 
Egg wash and sprinkle topping just before you place them in the oven.

Bake for 20 min. Remove the buns to a wire rack to cool. 

Enjoy...jue