Kaya Bun

Name: Kaya Bun
Yield: 6
Cuisine: Singapore
Ingredients: Bread flour — 350 g (2 3/4 cups); Sugar — 40 g (3 tbsp); Salt — 1/2 tsp; Instant yeast — 7 g (2 1/4 tsp); Egg — 1; Warm milk — 180 ml (3/4 cup); Butter, softened — 40 g (3 tbsp); Kaya (pandan coconut jam) — 150 g (1/2 cup); Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 350 g (2 3/4 cups)
Sugar — 40 g (3 tbsp)
Salt — 1/2 tsp
Instant yeast — 7 g (2 1/4 tsp)
Egg — 1
Warm milk — 180 ml (3/4 cup)
Butter, softened — 40 g (3 tbsp)
Kaya (pandan coconut jam) — 150 g (1/2 cup)
Egg, beaten, for glazing — 1

Method

Combine the flour, sugar, salt and yeast in a large bowl.
Add the egg and warm milk, and mix to form a rough dough.
Knead for 10 minutes, then work in the softened butter and continue kneading for another 5-8 minutes until smooth and elastic.
Cover and prove in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 6 portions, flatten each, place a spoonful of kaya in the centre, and seal into a smooth ball.
Place on a lined tray, prove for a further 30 minutes, brush with beaten egg, and bake at 180C (350F) for 18-20 minutes until golden.

Introduction: Kaya buns are soft, fluffy milk buns filled or topped with fragrant pandan-coconut kaya jam, a popular teatime treat found in Singaporean bakeries.

Cultural Background: Kaya buns are soft, fluffy milk buns filled or topped with fragrant pandan-coconut kaya jam, a popular teatime treat found in Singaporean bakeries. Building on the island's love for kaya, these buns transform the classic coffee-shop condiment into a self-contained sweet bread enjoyed any time of day.

Tips: Seal the buns tightly around the kaya filling to prevent it from leaking out during baking. A warm, draft-free spot speeds up proofing; if your kitchen is cool, allow extra time for the dough to rise.

Variations: Top with a spoonful of kaya after baking instead of filling the dough, for an open-faced bun. Add a sprinkle of desiccated coconut on top before baking for extra texture. Vegetarian as prepared; use a plant-based milk, butter and egg replacer to make fully vegan.

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Warm briefly in an oven at 150C (300F) for 5 minutes, or microwave for 15-20 seconds to soften.

Nutrition: Approx. 260 kcal, 7g protein, 42g carbs, 8g fat, 1g fibre per serving.

FAQs:

Q: Can I use store-bought kaya?

A: Yes, good quality shop-bought kaya works perfectly well and saves considerable preparation time.

Q: Why didn't my buns rise properly?

A: Check that your yeast is fresh and active, and ensure the dough is proofed in a sufficiently warm spot for the full rising time.