Pumpkin Sweet bread


Pumpkin Sweet Bread (Roti sisir)

Roti Sisir (Sweet Bread loaf)
Recipe adapted from Fen.z from Instagram

250g bread flour
20g castor sugar
30g milk powder
4g instant yeast
100g pumpkin puree
1 egg
25 g whipping cream or milk (add more or less, depending on your pumpkin puree)
30g Unsalted butter, slightly softened
3g Salt

You need a 27cm x 7.5cm x 5cm pan (the ends are higher to prevent the bread from flowing over the rim)


1. Mixed all ingredients except butter in mixer bowl, until a smooth dough forms.
2. Add butter and continue to knead to window pane.
3. Remove from mixing bowl and give it a few kneads. Divide the dough into 40g each. You should get 15-16 pieces.
4. Roll out into a flat into an oval shape making the ends slightly thinner than the centre. Fold from the shorter sides into two and press lightly to seal. You have the option of brushing some softened butter on the bottom end before placing this (oval side at the bottom) into the greased pan. The buttered side facing out. Repeat and place into the pan one by one until complete. Try to do this as fast as you can to avoid the first few to proof faster than the last ones in.
5. Cover and allow to proof until dough is about 1cm from the rim. Brush the surface with some milk/egg mixture before baking in preheated oven at 190C for 20-25 minutes. Tent if necessary.
6.After baked, unmould immediately and allow to cool on the rack.




  1. Hi Jeannie
    The bread look so soft and fluffy:) What can I substitute with pumpkin puree? Thanks


    • jeannietay said

      Well how about sweet potatoes? Or potatoes or even tomato purée. The possibility is endless! Be creative


  2. Khai ling said

    About ur ingredients on 25g whipping cream or milk.. you mentioned add more or less depending on ur pumpkin puree .. how do I get know should I add or less the cream or more milk?.. any guide line on this?


    • jeannietay said

      Your eyes is your guide here. Look at the dough, if it’s too wet, add more flour, a tablespoon at a time. Let it knead a couple of minutes and if it’s still too wet, add another tablespoon. On the other hand, if the dough is too dry, add a tablespoon of liquid at a time.


  3. […] yeast loaf was adapted from one of the rare roti sisir recipes in English: Jeannie Tay’s Pumpkin Sweet Bread.  I then converted the recipe to make a sourdough loaf with a natural yeast starter, which worked […]

    Liked by 1 person

    • jeannietay said

      You had done a great job! would love to try the SD version too one of these days


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