- 1 cup milk
- 4 tbsp butter, melted
- 3 ½ cup flour, divided
- ½ cup sugar
- 1 egg
- 2 ¼ tsp yeast
- 2 tsp salt
- 1 ½ cups kaya spread
Move over Toast—We’re Putting Our Kaya in These Morning Buns InsteadOctober 6, 2019
If you thought kaya was exclusive to toast, then we’ve got some news for you. The creamy, coconut jam works with any bread. Heck, it even goes with all kinds of desserts—but let’s save that for another time. Today, we’re putting kaya into morning buns, a light, flaky pastry made using croissant dough.
We recommend using store-bought kaya for this recipe. You can usually find jars of it in Rustan’s Supermarkets or Singaporean restaurants (e.g. Nanyang). But if you’re up to it, you can also make your own kaya at home. To eat your morning buns, unroll it, take a piece, then eat it with a thin slice of cold butter—just how you’d normally do with kaya toast.
Kaya Morning Buns
- Serves: 4-6 people
- Active time: 30 mins
- Total time: 2 hrs
- Difficulty: Medium
- To make the dough, combine milk and butter and heat in microwave until just warmed through.
- Place milk and butter into the bowl of a stand mixer and add 1 cup of flour, sugar, egg, yeast, and salt. Mix until combined.
- Add the remaining flour and beat on medium speed until well combined and all the flour is absorbed. The dough should be soft and smooth and pull away from the sides of the bowl.
- Remove dough from the bowl and transfer into a separate oiled bowl.
- Cover with a damp towel or plastic wrap and leave for 2 hours at room temperature.
- Dough should proof to about double its size.
- Prepare and oil one standard muffin tin.
- When the dough is proofed, turn out onto a floured surface and roll into a large rectangle, about 18×12 inches
- Spread kaya evenly all over the dough, leaving a ½ inch border on the top of the dough.
- Carefully roll the dough into a log, pushing up slowly, and ending with the seam down.
- Cut the log into 12 equal pieces, about 1.5 inches thick each.
- Place one kaya roll cut side up into each section of the muffin tin.
- Cover with a damp towel or plastic wrap and leave at room temperature for an hour or until rolls are doubled in size.
- Preheat oven to 350F.
- Place the proofed rolls in the oven and bake until golden, about 25 minutes.
- Remove from oven and then transfer on a wire rack to cool slightly before serving warm