- 80 g Kayamila Vanilla Pandan
- 2 tbsp Warm water
- 73 g sunflower oil
- 16 g Yeast
- 50 g Sugar
- 1 g salt
- Dough mixer (optional)
Heat oven to 220C.
In a mixing bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using the dough hook, mix in the salt, egg and flour.
Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.) The dough will be a little sticky. Place a little oil on your hands, knead it one to two times, and it should become really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
Form dough into a ball and then roll it out into a rectangle, about 1cm thick. Spread a thin layer of Vanilla Pandan Kaya. Roll the dough tightly into a log.
Cut into slices (about 2.5cm thick) and place in a greased 9 x 13 pan and allow to rest for 10 minutes. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.