Vegan sweet bread/排包/Roti Sisir

Been wanting to make this bread as it’s one of my favorite bread when I was a kid! ☺️ I could eat half a loaf at one go each time my parents bought it.

Decided to try @zoebakeforhappykids recipe. To make it vegan, we have replaced the condensed milk with coconut condensed milk from @naturecharm and also omitted the milk powder.

The dough is quite easy to work with. Tacky but not too sticky. The resulting bread is soft, sweet and so delicious!! Definitely a must try recipe. 👍🏻👍🏻 kids and hubby finished all the bread in one day.

I’ve made mine using stand mixer and in a hot kitchen so I’ve made some adjustment to the recipe.

I don’t have the exact pan size that Zoe used so I’ve do some calculations and use two of my tins at home 13 x 20cm and 7x17cm

Ingredients:

210g room temperature water

35g coconut condensed milk @naturecharm

300g bread flour

25g caster sugar

0.5 tsp salt

50g vegan butter @earthbalance (cubed)

1 tsp instant yeast

For the wash:

0.5 tbsp maple syrup

1tsp water

Steps:

1. Add all dry ingredients in the mixing bowl

2. Pour in water and coconut milk into mixing bowl and turn on mixer at low speed and mix for 3 minutes until all combined and a soft dough is formed

3. Slowly add in butter and continue kneading at low-medium speed. Knead for 15 minutes or until windowpane stage. This dough is a little tacky but very elastic.

4. Let dough rise in mixing bowl for 45 minutes or till doubled.

5. Grease with vegetable oil or lined the loaf tins

6. Turn out the dough to a non-stick mat. Dust some flour and divide it to 16 pieces (total dough is about 604g so each will be 37g)

7. Pre shape into small dough balls and let it rest for 10 minutes

8. Use rolling pin to flatten the dough ball into a rectangular shape. Lengthwise would be the same as the short end of the tin. (So for mine would be 13cm and 7cm)

9. Do a fold from top to center and bottom to center. Turn it 90deg and roll out again then roll the dough up like Swiss roll from the lengthwise and pinch the seam.

10. Arrange the shaped doughs seam side down onto the tins, side by side to each other. (For my tins , the bigger one has 11 rolls while the smaller one have 5 rolls )

11. Let rise in the tin till doubled in size (about 45 mins)

12. Brush a thin layer of maple syrup wash before baking in preheated oven of 180deg for 20minutes

13. Remove bread from tin and let cool on cooling rack.

I really love eating this bread. Blogging this makes me want to bake this sweet bread again. 🤤

Love,

N

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