Benggali Bread with Kaya (Coconut Jam)

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Faizah
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When I was a kid, on weekends when we went to visit my brother in boarding school, we’d stop by a market in Batu Enam to buy Benggali bread rolls filled with kaya. The bread was simple, soft but not milky, and the kaya was the cheapo diluted type, unlike the fancy gourmet ones we see which uses premium ingredients. I remembered how warm and fragrant they were, freshly baked just in time for afternoon tea, and one roll was never enough.

The basic Benggali bread can be shaped into a plain sandwich loaf, or portioned into rolls with your preferred fillings. My version is a tribute to the kaya rolls from my childhood, and gosh these were so darn good, despite the rather ugly shapes. I’m very happy with the flavor but still tweaking the rest times, so will be updating this recipe with new instructions and pictures from time to time.

Based on the recipe from Dari Dapur. Don’t forget the black coffee. ⁣

Step by Step

In your breadmaker pan or stand mixer bowl, add the water, egg, and shortening.

Add the flour, sugar, milk powder, yeast, bread improver if using, and salt.

Transfer the breadmaker pan to your breadmaker, and start the Dough cycle. In my Kenwood BM450 this program takes 1 hour 30 minutes.

If using a stand mixer with the dough hook attachment, mix at the lowest speed until a shaggy dough forms, about 2 to 3 minutes. Increase the speed up one level and continue kneading, until the dough can be stretched until transclucent without tearing, about 15 minutes.

Transfer to a lightly greased bowl and let rest, until doubled in size, 45 minutes.

Transfer the dough to a clean work surface.

Divide the dough into 12 equal-sized pieces.

Working with one piece of dough at a time, shape and roll into a smooth ball.

Roll the dough into a 4- by 6-inch rectangle.

Spread with ½ tablespoon kaya, to taste.

Starting from the bottom edge, roll upwards into a tight log. Pinch the seams to seal.

Arrange the rolls in a lightly greased baking tray or one lined with parchment.

Cover and let rest, until doubled in size, 30 to 40 minutes.

Preheat oven to 170 degrees C (fan 150 degrees C). Place the rack on the bottom rung of the oven.

Transfer the baking tin to the oven and bake, until rolls are golden brown, 25 to 30 minutes.

Let cool on a wire rack. Enjoy!

Benggali Bread with Kaya (Coconut Jam)

A fluffy white loaf originally sold by Indian Muslim bakeries in the northern part of Malaysia, and a very common breakfast item at local coffee shops. This version is shaped into rolls and stuffed with kaya.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine Malaysian
Servings 12

Equipment

  • Breadmaker

Ingredients
  

  • 300 grams water
  • 1 egg
  • 50 grams shortening softened, see Note 1
  • 500 grams bread flour
  • 40 grams sugar
  • 30 grams full cream milk powder OR non-dairy creamer
  • 1 tablespoon instant yeast
  • 2 teaspoons bread improver optional
  • 1 teaspoons salt see Note 2
  • 6 tablespoons kaya coconut jam

Instructions
 

  • In your breadmaker pan or stand mixer bowl, add the water, egg, and shortening.
  • Add the flour, sugar, milk powder, yeast, bread improver if using, and salt.
  • Transfer the breadmaker pan to your breadmaker, and start the Dough cycle. In my Kenwood BM450 this program takes 1 hour 30 minutes.
  • If using a stand mixer with the dough hook attachment, mix at the lowest speed until a shaggy dough forms, about 2 to 3 minutes. Increase the speed up one level and continue kneading, until the dough can be stretched until transclucent without tearing, about 15 minutes.
  • Transfer the dough to a clean work surface.
  • Divide the dough into 12 equal-sized pieces.
  • Working with one piece of dough at a time, shape and roll into a smooth ball.
  • Roll the dough into a 4- by 6-inch rectangle.
  • Spread with ½ tablespoon kaya, to taste.
  • Starting from the bottom edge, roll upwards into a tight log.
  • Arrange the rolls in a lightly greased baking tray or lined with parchment.
  • Cover and let rest, until doubled in size, 30 to 40 minutes.
  • Preheat oven to 180 degrees C (fan 160 degrees C). Place the rack on the bottom rung of the oven.
  • Transfer the baking tin to the oven and bake, until rolls are golden brown, 25 to 30 minutes.
  • Let cool on a wire rack. Enjoy!

Notes

  1. If shortening is unavailable, substitute with an equal amount of unsalted butter, or 35 grams neutral-flavored oil.
  2. For less salty bread, reduce salt to ¾ teaspoon.   

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