Overnight proofing method – Pandan bun

Overnight proofing method – Pandan bun


  • 1/3 cup room temperature water
  • 3 pieces pandan leaves
  • 1 teaspoon instant yeast
  • 2 tablespoon caster sugar
  • 1 cup of bread flour ( scope 3 tablespoon out and replace with 3 tablespoon cake flour)
  • 1/2 teaspoon salt
  • 2 tablespoon corn oil
  • 2-3 teaspoon olive oil for bread wash (brush twice, before and after baking)


  1. image Blend 3 pandan leaves with 1/3 room temperature water.
  2. image Filter and get the pandan juice.
  3. image Pour 1/3 cup room temperature pandan juice into the mixing bowl, add in 1 teaspoon instant yeast, sugar and stirred well.
  4. image Add in sifted flour and 1/2 teaspoon of salt, used spatula gently combined the mixture into dough form. (The dough will look dry as no oil added in yet)
  5. image Start kneading by using electric kneading hook or by hand. Slowly knead in the oil bit by bit till the dough become shiny and pliable which takes about 5-10 mins kneading.
  6. image Cover tight with cling wrap and put into fridge for about 12 hours.
  7. image The dough will rise like in the pic shown.
  8. image Move the dough onto a clean kneading mat.
  9. image Punch out the air by pressing the dough down.
  10. image Roll and cut into 6 portion.
  11. image Form into 6 balls, place into baking tin and cover tight with cling wrap and let it proof for 50-60 mins. (Preheat the oven 10 mins before the proofing time ended)
  12. image The ball will rise as in the picture shown after 60 mins proofing. Do first layer olive oil bread wash before baking.
  13. image Bake at 200 degrees C for 15 mins, remove from oven and apply another thin layer of olive oil. (Baking temperature and time vary for different oven, do adjust accordingly).

How to get fresh baked soft bun for breakfast in the morning? This method needs only about 75-90 mins in the morning, do refer to the recipes instructions with images attached. Enjoy!