Pandan Pull-Apart Bread

by - April 03, 2019

The first time I made Pandan Bread by blending fresh milk together with pandan leaves, the bread turned out with a cheesy smell.  I had to discard the entire loaf as no one would eat it.  I guess it was the process and probably too much milk in the recipe.  This time, I extracted the pandan juice with water and added a cut down amount of milk after.  The bread turned out very nice.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Pull-Apart Bread Recipe - Yudane Method


50g bread flour
45g boiling water

200g bread flour 
1 1/8 tsp instant yeast
2 tbsp brown sugar
3/4 tsp salt
1 tbsp milk powder
10g butter
100g pandan juice (10 pandan leaves blend with 100g water and extract the juice)
30g full cream milk

Loaf pan 


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

  1. Put all ingredients including Yudane dough into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions. Form each portion to a ball. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  5. 15 minutes before baking, preheat the oven to 190C.
  6. Bake at preheated oven for 15 - 20 minutes, or until golden brown
  7. Remove bread from oven and let them cool on rack completely.

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  1. Will it stay soft after a few days of baking? My bread sometimes turn out to be hard on the very next day of baking.

    1. Hi Sunny,

      Thank you for asking. Yudane method bread will stay fresh longer. On the 3rd day it is still soft. But, of course not as soft as 1st day.


  2. Hi, i prepared the dough as per your recipe and let it proof for more than 60 mins in a warm oven. However, it didnt rise, let alone doubling in size. May i know what went wrong? In addition, i couldnt feel the softness of the dough, it is rather a little tough?

    1. Hi Wennie,

      Thank you for trying this recipe. Sorry to hear that it didn't work for you. Could it be your oven too warm and kill the yeast? The dough shouldn't be tough too. May I know what type of bread flour that you used? Some bread flour absorb more liquid and you need to add more liquid in this case.


    2. Thanks for your reply. I dont think it is too warm because i placed 2 cups of hot water in the oven which many other bakers suggested if the climate is chilly or cold. I tried proofing other recipe using this method, and all the dough has no problem rising.
      Im using AP flour. Just in case, realised i used fresh milk instead of full cream milk which i dont think that attributed to non rise? Actually, i tried another recipe using yudane method months ago and the result seemed to be the same as what im facing now. a little tough dough and the bread wasnt all soft and fluffy like all of you guys had. Could it be something wrong with my yudane method?

    3. Hi, you try to increase the boiling water in Yudane to 50g (ratio 1:1). Could it be your yeast expired? Did you keep your Yudane in the fridge overnight or left it outside at least 4 hours before using?