Pandan Bread with Crumble Toppings

How do you like using pandan leaves in your food and bakes?  I love the fragrance it gives off when incorporated into my food and cakes.  I use them in desserts as well.  Good to use them in my bread too!  I made this pandan bread many times before and is definitely one good recipe to go to when I have this crave. Too bad I finished the kaya spread, otherwise it would make a good combi with this loaf!  Try it, you will love it :)

Pandan Bread with Crumble Toppings
Recipe by Honey Bee Sweets

300g bread flour
55g caster sugar
5g instant active yeast
2g salt
1/2 tbsp milk powder
1 egg
55ml coconut milk
2 tbsp pandan juice (2-3 pandan leaves blend with 2 tbsp water, sieve) - I blended 5 pcs of pandan leaves with 2 tbsp water, sieve and leave overnight, and used the bottom dark green portion as it gives off more fragrance)
1/2 tsp green colour pandan extract (Just a few drops will do)
90ml water

Filling:
6 tbsp kaya spread - I omitted this

Crumble Topping:
25g butter, room temperature
25g caster sugar
40g all purpose flour

Crumble Topping Method:
1. Using mixer or just wooden spoon, mix butter and sugar together till creamy.
2. Add flour in, using finger tips, incorporate the mixture till it resembles bread crumbs.
3. Refrigerate till needed.

Pandan Kaya Loaf Method:
1. Mix all ingredients together for the Pandan loaf in a large mixing bowl. Mix well till it comes together.
2. Knead the dough till it is not sticky and elastic. Takes about 20 to 25 minutes.To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
3. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes till double in size.
4. Punch out the air after proofing. Divide the dough into 3 equal portions. Roll into balls and let rest for 10 minutes before shaping.
5. Grease the loaf tins. Taking one dough ball and roll flat using a rolling pin into an oval shape. Spread 1 tablespoon of kaya (optional) onto the surface.
6. Roll it up in a swiss roll form length wise and seal the edges tight. Set aside.
7. Repeat with the rest of the dough balls till all is completed. At the end, you have 3 long logs. Using the 3, plait the dough logs together and gently place it into the prepared loaf tin.
8. Let proof for 45 minutes covered till it fills 90% of the tin.
9. Preheat oven to 180°C. Brush the top of buns with egg wash. Sprinkle the crumble topping over the loaf.

10. Bake in the oven for 35 to 40 minutes. Once done, remove from oven and let cool in the tin for 10 minutes before unmoulding. Slice when it is cooled down.