My mother used to buy sugar-coated pull apart bread for our breakfast when we were young. This is one of my favourite old school bread and I remembered how we enjoyed tearing apart the sugar-coated bread. I simply love the sprinkled sugar on top of the bread. The bread was so soft and sweet that we could almost finished the whole packet in one go.
After trying the one-time proofing bread (aka killersoft bread) recipe (refer to my previous post on Cheesy Earthquake Bread), I have been baking bread more often as the bread texture always turn out amazingly soft and fluffy. Since we could hardly find old school pull apart bread nowadays, I tried baking a Pandan flavoured sugar-coated pull apart bread myself using the same bread recipe. As expected, it turned out really soft and fluffy, and the sweet fragrance of pandan makes us crave more! This is yet another easy-to-make bread that I will highly recommend!
- 280g bread flour **
- 3g instant yeast
- 4g salt
- 40g caster sugar
- A total of 180g – 1 egg and full cream milk
- 25g homemade pandan extract (to be prepared at least 3 days in advance-see method below *)
- 1-2 drops of pandan paste (optional-to enhance the colour) **
- 30g unsalted butter
- Some egg (beaten) and milk (for egg wash)
- Some caster sugar (to sprinkle on the bread)
* For homemade pandan extract, blend 10 matured pandan leaves (washed and pat dry, and cut into thin strips) with 150 ml of water. Pour the pandan pulp through a strainer and store the pandan juice into a bottle. Keep it in the fridge for at least 3 days. Use only the thick layer of pandan extract at the bottom.
** If you prefer to use store bought pandan paste instead of homemade pandan extract, use only ¼ teaspoon of store bought pandan paste and reduce the bread flour to 260g.
1. Line a 20x20cm square pan with parchment paper. Set aside.
2. Add bread flour, instant yeast, salt and sugar into a mixer bowl.
3. Pour egg, milk, pandan extract and pandan paste (optional) into the mixer bowl. Using the dough hook, mix these ingredients until the dough comes together.
4. Add butter and continue to mix. If the dough is too sticky, gradually add some flour and mix until the dough reaches windowpane stage.
5. Transfer the dough onto a lightly floured surface. Divide the dough into 4 equal portions and shape them into balls. Let the dough rest for 10 minutes.
6. Stretch and roll each ball into a 35-40cm rope. Lay each rope into a U shape and cross the two ends over each other until they are twisted tightly.
7. Place the twisted dough into a 20x20cm pan. Spray lightly with water and let the dough proof for 60 minutes.
8. Brush the dough with egg wash and sprinkle some sugar.
9. Bake in a preheated oven at 170C for 10 minutes. Reduce the temperature to 160C and bake for another 5-8 minutes or till the bread turn golden brown. If the bread browns too quickly, place aluminum foil over it.
10. Remove the bread from the pan immediately and let it cool completely on a wire rack.
Recipe adapted from Victoria Bakes