How To Make Singapore Swirl Bread
How To Make Singapore Swirl Bread

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, how to make singapore swirl bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

How to Make Cinnamon Swirl Bread. This bread is not very complicated and it is surely delicious for any time of the day. It is a great addition to any brunch or breakfast.

How To Make Singapore Swirl Bread is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. How To Make Singapore Swirl Bread is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have how to make singapore swirl bread using 20 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make How To Make Singapore Swirl Bread:
  1. Take Yudane:
  2. Prepare 75 g bread flour
  3. Get 125 g boiling water
  4. Get Pandan Dough:
  5. Prepare 14 pandan leaves washed & coarsely cut
  6. Take 100 g water
  7. Take 163 g bread flour
  8. Get 15 g demerara sugar,
  9. Prepare 4 g sea salt
  10. Make ready 3 g active instant dry yeast
  11. Take 25 g coconut cream
  12. Make ready 13 g unsalted butter, at room temperature and softened, + more for greasing
  13. Get Ube Dough:
  14. Take 163 g bread flour
  15. Take 10 g organic natural ube powder,
  16. Prepare 15 g demerara sugar,
  17. Get 4 g sea salt
  18. Take 3 g active instant dry yeast
  19. Get 25 g coconut cream
  20. Get 13 g unsalted butter, at room temperature and softened, + more for greasing

Cinnamon swirl bread always feels like a special treat. It did when I was five and it still does now. I like to toast it and peel the layers away one at a time. Nothing compares to that last buttery bite from the very middle.

Instructions to make How To Make Singapore Swirl Bread:
  1. This is how it looks like. I am not a fan of durian, so this is for my daughter. If you can see, the bread is made up of green and purple colors. This recipe is inspired by this iconic Singapore street food.
  2. Prepare the yudane. - - In a shallow bowl, add flour and water. - - The water has to be boiling. - - Stir to combine well.
  3. It should be a sticky roux. - - Spread out to cool down faster. - - Cover with a damp lint-free kitchen towel. - - Set aside to cool down to room temperature. - - Once cool, divide into 2 equal portions.
  4. Prepare the pandan dough. - - Add pandan leaves and water into a blender and blitz until smooth. - - Transfer thru' a fine sieve over a bowl. - - Using the back of a spoon, squeeze as much juice out as humanly can. - - You should have 100g worth of pandan juice. If it is less, add more water.
  5. In a large bowl, combine flour, sugar, salt and yeast well. - - Do not add the yeast directly on the salt. It will kill the yeast. - - Gradually pour the pandan juice and coconut cream into the flour mixture while still mixing with a spatula. - - Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
  6. Transfer onto a lightly floured surface. - - Add in half of the yudane. - - Knead for about 5 mins until the yudane is fully incorporated. - - Add in the butter. - - Continue kneading for another 3 to 5 mins.
  7. Do take note that the yukane and butter has to be at room temperature.* - - The dough should be tacky, fluffy, smooth and it should pass the "window-pane" test. - - If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Lightly grease the bowl with some butter. - - Transfer the dough back to the greased bowl. - - Cover with a damp lint-free kitchen towel and let rise for 30 mins.
  8. Prepare the ube dough. - - In a large bowl, combine flour, ube powder, sugar, salt and yeast well. - - Do not add the yeast directly on the salt. It will kill the yeast. - - Gradually pour the water and coconut cream into the flour mixture while still mixing with a spatula. - - Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
  9. Transfer onto a lightly floured surface. - - Add in the remaining half of the yudane. - - Knead for about 5 mins until the yudane is fully incorporated. - - Add in the butter. - - Continue kneading for another 3 to 5 mins. - - Do take note that the yukane and butter has to be at room temperature.
  10. The dough should be tacky, fluffy, smooth and it should pass the "window-pane" test. - - If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Lightly grease the bowl with some butter. - - Transfer the dough back to the greased bowl. - - Cover with a damp lint-free kitchen towel and let rise for 30 mins.
  11. The 2 dough should slightly risen. - - Punch down the dough and fold the top, sides and bottom to the center. - - Flip, cover and let rise for 1 hr. - - This process is sorta to ensure that the yeast is activated. - - Both of the dough should be doubled in size. - - You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.
  12. Transfer the dough onto a lightly floured surface. - - Form each dough into balls. - - Cover with a lint-free kitchen towel and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. - - Grease bread pan with butter.
  13. You will need a large working surface for the following steps.* - - Roll ube dough into a large rectangle with the width almost the same as the length of the bread pan with a rolling pin. - - Repeat the same for the pandan dough. - - Swiftly place the ube dough on top of the pandan dough.
  14. Stretch and adjust the width and length if needed. - - Lightly roll with a rolling pin to adhere. - - Roll the dough into a log like a Swiss roll or cinnamon buns. - - Pinch the sims to seal tightly.
  15. Transfer into the greased bread pan simmed side down. - - Cover with a damp lint-free kitchen towel and let rise for 40 to 50 mins. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - The dough balls should rise about 1/2 inch away to the top of the loaf pan. - - Close the lid and wack into the oven.
  16. Bake for 40 to 1 hr or until the crust is golden brown. - - Remove from the oven. - - Immediately unmold onto a wire cooling rack. - - Set aside to cool down completely before slicing.

I'm a big fan of raisins, so I always throw a healthy handful into my cinnamon swirl bread. This yeast-based Cinnamon Swirl Bread recipe is simple to make and delicious. Cinnamon Swirl Bread Recipe is perfect for breakfast, brunch or dessert. For the Glaze: powdered sugar milk vanilla. Making a swirl bread is very easy to do, and it is a frugal, healthy, homemade option to purchasing gourmet breads.

So that’s going to wrap this up with this special food how to make singapore swirl bread recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!