This is a delicious soft bun made with olive oil that has a subtle pandan fragrance. It takes time to make good bread, so I have learnt not to rush the bread making process. This bun takes about 3 hours and has 3 rises. The end result is a very soft, great tasting, fragrant bun.
Pandan bun with pumpkin jam
- 150 grams bread flour
- 100 grams pandan juice*
- 3 grams instant yeast
- 50 grams sugar
- 1/4 tsp salt
- 50 grams whole wheat flour
- 20 grams pandan juice*
- 20 grams olive oil
- Mix all ingredients for the sponge into a rough dough. Set aside to proof for an hour. As you are waiting, make pumpkin jam.
- Mix all ingredients for the main dough into the sponge and knead well until you get a soft pliable dough that does not stick much. Oil your hands with olive oil as you are kneading to make it easier.
- Set aside to proof for an hour or until it doubles in size.
- Prepare a 12 cavity muffin tin and line with cupcake liners. Lightly grease the liners with olive oil.
- Lightly punch down the dough and knead well to get gas out.
- Divide into 10 equal portions and set aside to rest for 5 minutes.
- Roll out dough to a circle about 7 cm in diameter.
- Place a teaspoon of pumpkin jam in the center. Do not overfill. Pinch the seams to close the jam up in the dough. Do not let the jam touch the edges of the dough, otherwise you’ll have a tough time sealing up the edges.
- Gently shape into a ball and place on the cupcake liner. Spritz some water on top of the buns. Let it proof for 30 minutes or until doubled in size.
- 15 minutes into proofing, preheat oven to 180 C.
- Glaze the buns with olive oil.
- Bake for 12 minutes or until golden brown on top.
- 200 grams pumpkin, de-skinned and cut into cubes
- 40 grams black sugar (adjust according to own taste)
- Pinch of salt
- 15 grams butter
- Steam pumpkins over high heat for 20 minutes or until soft.
- Place pumpkins in a small pot and mash well. Add in black sugar and salt.
- Turn on heat to medium low and cook until jam coats the back of the spoon.
- Add in butter.
- Chill the jam for 15 minutes before using.
* Pandan juice is made by blending 200 ml of water with 20 blades of pandan leaves.
If you like the smell of cinnamon, you can add 1 small cinnamon stick or a pinch of cinnamon in the jam as it is cooking. I left it out because I thought the cinnamon smell would overpower the pandan fragrance. The black sugar I used is from Japan, bought at one of the food fairs from Isetan Singapore. The amount of sugar depends on the sweetness of the pumpkin you use, so adjust accordingly.