Breads (Yeast) - Loaves
Gula Melaka & Walnut Bread – Yudane Method
January 15, 2020
| Recipe by Bake with Paws
Last Updated on May 15, 2025
By Bake with Paws
Gula Melaka & Walnut Bread (Yudane Method) – Soft, Fragrant & Nutty
This Gula Melaka and Walnut Bread is a delightful fusion of traditional Malaysian flavors and Japanese bread-making techniques. By incorporating Gula Melaka (palm sugar) and toasted walnuts into a soft, fluffy loaf using the Yudane method, this bread offers a unique taste experience that's both comforting and exotic.
What Makes This Bread Special?
-
Gula Melaka (Palm Sugar): Adds a rich, caramel-like sweetness and a beautiful golden hue to the bread.
-
Toasted Walnuts: Provide a satisfying crunch and nutty flavor that complements the sweetness of the Gula Melaka.
-
Yudane Method: This Japanese technique involves scalding a portion of the flour with boiling water, resulting in a moist, tender crumb and extended freshness.
How To Make Gula Melaka and Walnut Bread (Yudane Method)
Ingredients: (Yields: 1 Loaf)
Yudane Dough:
85g bread flour (Japan high gluten flour)
85g boiling water
Main Dough:
280g bread flour (Japan high gluten flour)
All the yudane dough above
1 1/2 tsp instant yeast
35g gula melaka, chopped or dark sugar
1 tsp salt
15g butter
200g fresh milk or full cream milk (reserve 10g)
40g walnuts, toasted and slightly crush with hand
40g walnuts, toasted and slightly crush with hand
Utensil:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")
Instructions
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Use straight from the fridge.
- Main Dough:
- Bring 190g milk, gula melaka and pandan leave to boil over low heat, remove from heat once gula melaka melted and strand the mixture. Set aside to cool. Please omit this step if dark sugar is used. The reserve 10g of milk can be added in to the dough later if too dry.
- Put all ingredients (except butter and walnuts) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- 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.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish. Spread the walnuts pieces.
- Fold right to centre and fold left overlap it. Spread some walnuts pieces again.Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- Let it rise for another 30 - 45minutes or until double in size.
- Baking:
- Preheat the oven to 190C for about 15 minutes before baking.
- Bake at preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Pro Tips for Successful Bread Baking
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Storage
-
Room Temperature: Store in an airtight container for up to 3 days.
-
Freezing: Slice and freeze for up to a month. Toast slices directly from frozen for a quick treat.
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Tried this recipe? I'd love to see your version! Tag me on Instagram @bakewithpaws or leave a comment below. If you have any questions about the recipe, feel free to ask—I'm here to help!
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Labels:
Breads (Yeast) - Loaves,
It looks so delicious, Thanks for sharing the wonderful recipe
ReplyDeleteHi there,
DeleteYou are most welcome.. Glad that you like it.
Cheers :)
Hi, not sure why my dough is very soft and still kind of stick to the rolling pin. I used liquid gula melaka which I have in the fridge, may I know is it to use the same weight of 35g? Also the fresh milk, to let it cool to room temperature?
ReplyDeleteHi, thanks for asking. Maybe too much liquid for your dough as you were using liquid gula melaka. You can use 35g of liquid gula melaka and use less milk in this case. Maybe reserve 30g of milk and add in 1 tablespoon at a time if needed.
DeleteCheers :)
Hi, missed out another point. You have indicated to reserve 10g of the fresh milk, is this to be added if your dough is too dry? Thank you for your time.
ReplyDeleteYes.. We usually don't add all liquid at one time and reserve some to add in later. I think I should have change to boil 190g of milk instead.
DeleteCheers:)
I baked this bread today.
ReplyDeleteIt is a great resepi.Thank u.
I hv a question the outer was very hard but soft and pillowy inside.
Wonder why outer was hard.
Could it because I use breadmachine?
Please advise.
Thanks again for sharing the great resepi
Hi, thanks for trying this recipe and your kind feedback. It could be the oven is too hot and over baked.
Delete"Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven."
Cheers :)
Hi, instead of yudane method, i used Tangzhong method, 20g flour + 100ml water.. the dough turns out to be very sticky and soft, not firm enough as yours.. while kneading, i tried to add some flour m, but still the dough is very sticky. Where did it go wrong
ReplyDeleteHi, This recipe is not using tangzhong method. For tangzhong recipe you need to adjust the liquid in main dough. You should cut down more liquid in main dough.
DeleteI personally prefer Yudane than Tangzhong.
Cheers :)
what is the right % amount or ratio of liquid for tanzhong bread main dough?
DeleteHi, please refer to this link for Tangzhong recipe and look for Hokkaido Milk Loaf - Revised Recipe as 28 Feb 2020.
Deletehttps://www.bakewithpaws.com/2017/07/hokkaido-milk-loaf-japanese-style.html
Cheers :)
Hi there, I'm using a KA mixer. What is the recommended speed to incorporate the ingredients, and to knead the dough?
ReplyDeleteThanks for the advice.
Hi, I usually used the attachment to incorporate all ingredient first around 1 - 2 minutes. Then change to dough hook. I used speed 2.
DeleteCheers :)
Thanks for the advice :)
DeleteDo we have to line the baking tin with baking paper, or is it okay to grease the tin?
You are most welcome. I normally full lined my loaf pan with parchment paper if it is not a non-stick pan. But, not required to line if a non-stick pan is used.
ReplyDeleteCheers :)
Hi, I baked this yesterday, the bread was soft but seems a bit tasteless if eat on its own, can I add more Gula Melaka or salt to make it more flavourful? Thanks
ReplyDeleteHi, Thanks for trying and your feedback. Yes, of course. Please add more gula melaka. My bakings are most low sugar so I did not use a lot of sugar.
DeleteCheers :)
Thanks for the reply, will try again by adding slightly more Gula Melaka.
DeleteStay safe!
You too Janice. Stay safe and happy baking :)
Delete