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Pandan Coconut Milk Bread with Tangzhang Roux Recipe

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★★★★★

4.6 from 52 reviews

Pandan Coconut Hokkaido Milk Bread is a soft, fluffy, and slightly sweet bread enriched with a luscious pandan-flavored coconut filling. This recipe combines the classic Japanese Hokkaido milk bread technique with fragrant pandan and shredded coconut for a uniquely aromatic and tender loaf perfect for breakfast or snacks.

Ingredients

Scale

Tangzhong Roux

  • 1/3 cup (90 grams) whole milk
  • 3 tablespoons + 1 teaspoon (18 grams) bread flour

Pandan Filling

  • 6 tablespoons (90 grams) sweetened shredded coconut
  • 5 tablespoons (60 grams) granulated sugar
  • 3 tablespoons unsalted butter, room temperature, cut into small pieces
  • 1 + 1/2 tablespoon instant nonfat milk
  • 3/4 teaspoon whole milk
  • 1/8 teaspoon pandan extract
  • Pinch of salt

Dough

  • 3/4 cup + 1 tablespoon (149 grams) whole milk
  • 2 3/4 cups (343 grams) bread flour
  • 1 large egg, room temperature
  • 1 packet (2 1/4 teaspoon) active dry yeast
  • 2 tablespoons (25 grams) sugar
  • 3 tablespoons unsalted butter, room temperature, cut into small pieces
  • 1 teaspoon salt

For Egg Wash

  • 1 large egg, lightly beaten
  • Pinch of salt

Instructions

  1. Make Tangzhong Roux: Whisk milk and bread flour together in a small saucepan. Heat over low heat, whisking continuously until the mixture thickens to a pudding-like consistency and reaches 149°F (about 3 minutes). Transfer to a bowl, cover with plastic wrap, and let cool to room temperature (about 1 hour).
  2. Activate Yeast: Warm the milk to 100°-110°F in a microwave-safe bowl. Stir in active dry yeast and a pinch of the sugar. Let it stand at room temperature until the yeast is foamy and active, about 10 minutes.
  3. Prepare Dough: In a stand mixer bowl, whisk together bread flour, salt, and remaining sugar. Add yeast mixture, egg, and cooled tangzhong roux. Mix with a dough hook on medium-low speed until incorporated; dough will be sticky. After 5 minutes, scrape down the bowl.
  4. Add Butter and Knead: Lower the mixer speed and add butter piece by piece. Scrape dough again. Increase speed to medium and knead for 6–8 minutes until dough is smooth, shiny, and passes the windowpane test.
  5. First Proof: Turn dough onto a lightly floured surface, shape into a ball, and place in a greased bowl. Cover with plastic wrap and let rise in a warm area until doubled, about 1 to 1 1/2 hours.
  6. Make Pandan Filling: In a medium bowl, beat butter until softened and light. Add shredded coconut, sugar, milk powder, whole milk, pandan extract, and salt. Mix until evenly combined and filling is cohesive. Cover and set aside.
  7. Shape Bread: Grease an 8″ x 5″ loaf pan. Turn dough onto a floured surface, punch it down, and divide into three equal balls. Roll each ball into a 7″ x 12″ rectangle. Spread one-third of pandan filling in a 4-inch strip in the center. Fold sides over filling, pinch to seal, roll into a cylinder, and place seam side down in the pan. Repeat for remaining balls.
  8. Second Proof: Cover the pan loosely with plastic wrap. Let dough rise until it reaches the top of the pan, about 30 minutes to 1 hour.
  9. Preheat Oven & Egg Wash: Preheat oven to 350°F. Beat the remaining egg with a pinch of salt and brush the top of the dough gently.
  10. Bake: Bake for 30–35 minutes until golden brown. If browning too quickly, tent with foil. The internal temperature should reach 200°F. Let the bread cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • The tangzhong roux gives the bread its ultra-soft texture and keeps it fresh longer.
  • Kneading thoroughly and passing the windowpane test ensures a good gluten network for a fluffy crumb.
  • Use fresh yeast and warm milk to activate the yeast properly.
  • If pandan extract is unavailable, pandan juice or paste can be used as a substitute.
  • Allow the bread to cool completely before slicing to get clean slices.
  • Covering the bread during baking prevents over-browning.

Keywords: Pandan bread, Hokkaido milk bread, Coconut bread, Soft bread, Asian bread, Sweet bread

Find it online: https://kitchenbyclara.com/pandan-coconut-milk-bread-with-tangzhang-roux-recipe/