Pandan Milk Bread

5 from 1 vote

Fluffy, fragrant, and irresistibly soft – this Easy Pandan Milk Bread offers an exotic flavor. With its vibrant green color and sweet pandan aroma, it’s the perfect treat for any day. Ready to bake it? Let’s dive in!

Prep Time1 20

Cook Time20

Total Time1 40

Course: Bread and Buns, Breakfast, Snack

Cuisine: Asian, Indonesian

Servings: buns

Calories: 91kcal

Author: Claudia

Equipment

1 baking pan 8x8 inch baking pan

Ingredients

280 gr bread flour
10 gr milk powder
30 gr sugar
4 gr instant yeast
150 gr milk
40 gr pandan extract
25 gr butter
3 gr salt

Instructions

In a mixing bowl, sift the bread flour and milk powder together. Add the sugar and instant yeast (Image 1). Pour in the coconut milk and pandan extract (Image 2). Stir until the mixture is well combined (Image 3). Finally, add the oil and salt (Image 4) and mix until fully incorporated.
Knead the dough with your hands until it becomes smooth, elastic, and no longer sticky (Images 5, 6). This should take around 15 minutes. Once kneaded, transfer the dough to a greased glass bowl (Image 7), cover it with cling wrap, and let it rise for at least one hour or until doubled in size (Image 8). Meanwhile, grease and line a 20x20 cm baking pan with baking paper.
Once the dough has doubled in size (Image 9), gently punch out the air (Image 10). Divide the dough into 16 equal pieces and round each one into a ball (Image 11). Cover with cling wrap and let them rest for 10 minutes. Take one dough ball, flatten it slightly (Image 12), then roll it out.
Flip the flattened dough, pinch the edges toward the center, and round it into a smooth ball (Images 13, 14, 15). Repeat for all dough balls (Image 16).
Arrange the shaped dough balls in the greased baking pan (Image 17). Cover with cling wrap and let them proof for the second time, around 40 minutes, until they double in size (Image 18). Dust the tops lightly with flour for a classic look (Image 19).
Bake in a preheated oven at 356°F (180°C) for 16 to 20 minutes, or until the tops are a light golden brown (Image 20). Remove from the oven, let them cool slightly, and enjoy your soft, fragrant Pandan Milk Buns!

Notes

Knead until smooth and elastic. Don’t rush the kneading process. The dough should be smooth, elastic, and slightly tacky to the touch – this ensures a soft, fluffy texture.

Let it rise properly. Don’t cut short the proofing time. Allow the dough to double in size in a warm, draft-free place for the best texture.

For a beautiful golden brown, shiny top, brush the dough with egg wash before baking. If you’re aiming for that classic Hokkaido Milk Bun look, simply dust some flour on top instead.

Nutrition