This loaf started as a simple weekend experiment: something soft enough for breakfast, but fragrant enough to remind me of the pandan sweets I grew up with in Saigon.
The dough is enriched with milk, butter and egg, then divided so a small portion can be flavoured with pandan. Roll the two doughs together, place the spiral into a loaf tin and give it enough time to rise slowly. Bake until the top is deeply golden. The hardest part is waiting for it to cool before pulling apart the first soft layer.
