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.

9 thoughts on “Pumpkin Sweet bread

  1. Khai ling

    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

      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.


  2. Patricia

    Hello Jeannietay,
    I am excited to try this recipe, but have some questions before starting:

    1) How many minutes to knead the dough?
    2) What does step #2 mean? “…knead to window pane”
    3) In step #4, what size and/or thickness is the dough to be rolled out? Can you please post photos showing the dough in step #4? “Fold from the shorter sides into two”….”placing this (oval side at the bottom) into the greased pan”. Not sure what that means, its supposed size/shape.
    4) In step #5, approx how much time will it take to rise near the rim.

    Thanks very much in advance for your help. This bread is very beautiful and I look forward to making it!

    Liked by 1 person

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