Pandan Babka

Method:

1. Mix dry ingredients on slow speed for 1 min. Add eggs, milk, and vanilla, and mix for 2 mins.
2. Mix to about 70% gluten. Add butter and mix on high speed to full gluten.
3. Divide into 100g pieces, round, and rest for 10 mins.
4. Flatten the dough, spread pandan filling, and roll up.
5. Shape the dough into long rods and rest in the chiller for 10 mins.
6. Cut the rod lengthwise, pinch one end, braid, and join the ends into a circle.
7. Proof for 45-60 mins or until doubled.
8. Apply egg wash and add desiccated coconut.
9. Bake at 160°C for 25-40 mins or until golden brown.

Method:

1. Heat the coconut milk and milk until they simmer.
2. Premix the egg yolk, sugar, cornstarch, salt, and pandan extract.
3. Add the milk mixture into the egg mixture, mix well, and pour it back into the pot.
4. Cook until thickened, then add butter and mix in.
5. Pour onto a tray to cool faster.