Kaya Soft Bread – 咖椰面包

Whether you’re new to making breads or a master, this Kaya Soft Bread recipe will surprise you with its ease! Of course, there’ll be waiting but once you see how soft and stringy they turn out – you’ll be happy waiting.

With a stand mixer (we love this slick, sexy Smeg Stand Mixer in Slate Grey), let the machine do the heavy lifting while you enjoy the fun parts. All’s left is to use a good bake pan, like this Deep Pan by Smeg, to distribute heat perfectly giving you delicious bakes all the time.

BTW, Smeg is launching their first cookware series! Check out their pop up at Takashimaya, B1, from 12 – 31 Oct 2021 or here.

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  • Servings: 12 fluffy buns

  • Time: 3.5 hours

  • Skill: Easy


  1. 400g bread flour

  2. 6g instant yeast

  3. 50g butter

  4. 290ml fresh milk

  5. 40g condensed milk

  6. 6g salt

  7. Some plain flour for dusting

  8. 2 tbsp of fresh milk (brushing)

  9. 300g kaya jam


  1. Prepare and pipe your kaya into ice cubes trays one night before baking for ease of handling on actual day.

  2. Preheat oven at 170°C

  3. Mix bread flour & instant yeast inside the mixer bowl. Attach whisk hook onto mixer machine. Whisk until well combined.

  4. Change to a dough hook on your mixer and mix in fresh milk followed by condensed milk slowly.

  5. Mix until well combined.

  6. Sprinkle salt into a mixing bowl. Mix well.

  7. Add in butter cubes one by one.

  8. Let it mix for about 8 – 10 mins until dough is formed and the window pane stretch is achieved.

  9. Transfer dough out and roll into a ball. Cover dough and let it proof for 1 hour.

  10. Punch down the dough to release gas bubbles in the dough. Dust some flour on the table top. Cut dough evenly into 12 balls and shape them accordingly. Cover and let it sit for 15 minutes.

  11. Take one dough out and flatten it. Scope one cube of kaya and close up the seam.

  12. Place dough onto a baking pan or dish and let it do a 2nd proofing for another 1 hour, until the dough doubles up in size.

  13. Brush the dough with milk lightly on the surface of the dough.

  14. Bake at 170°C  for 20 - 25 minutes depending on each and individual oven performance.

  15. Gently transfer bread to a cooling rack and let it rest until it cools.

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