Sourdough Pandan Milk Bread
Pandan is not an ingredient I discovered: it is one I grew up with in Malaysia, and that is a different thing entirely. It appears in everything, kuih, rice, cake, curry, and the smell of it is so specific and so tied to memory that I find it almost impossible to be neutral about. I am not neutral about it. I love it completely. Fresh pandan leaves can be found at most Asian grocery stores, and if you have never bought them before I encourage you to do so immediately: the color they give the dough, that soft natural green, is something no food coloring could replicate and no photograph does real justice to. These babies are best eaten warm, pulled apart at the table the way bread is supposed to be eaten, and my family in Malaysia would probably say the recipe needs more pandan. They are always right about these things.
Sourdough Pandan Milk Bread
Pandan is the smell of my childhood. It is what the kitchen in Malaysia smelled like when something sweet was being made, and it is the color I think of when I think of home cooking done properly. This bread is soft and pillowy, with a fragrance that is difficult to describe to someone who has not grown up with it, slightly sweet, slightly grassy, warm in a way that has nothing to do with temperature. I couldn't wait to share this with you.
Ingredients
For the pandan juice
8 to 10 fresh pandan leaves (or 1 teaspoon pandan paste if fresh is unavailable)
1/3 cup water
For the dough
3 cups bread flour, plus more for dusting
2 1/4 teaspoons active dry yeast (one packet)
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup whole milk, warmed
1/4 cup pandan juice (from above)
1 large egg
3 tablespoons unsalted butter, softened
For the egg wash
1 egg beaten with 1 tablespoon milk
Instructions
Make the pandan juice: blend the pandan leaves with the water until smooth. Strain through a fine mesh sieve or cheesecloth, pressing firmly to extract as much liquid as possible. You need 1/4 cup. Set aside and appreciate the color for a moment.
In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm milk, pandan juice, and egg. Mix until a rough dough forms, then turn out onto a lightly floured surface.
Knead for 5 minutes, then add the softened butter a little at a time, kneading it in fully before adding more. Continue for another 8 minutes until the dough is smooth, elastic, and a beautiful pale green. Place in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.
Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball by tucking the edges underneath and rolling it gently against the counter. Arrange in a greased 9 x 13-inch baking dish, just touching. Cover and let rise for another 45 minutes.
Preheat your oven to 350°F (175°C). Brush the rolls gently with egg wash. Bake for 22 to 25 minutes until golden on top and fragrant, and they will be very fragrant. Let cool in the pan for 10 minutes before pulling them apart. They are best warm.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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