A step-by-step guide to crafting traditional Indonesian roti sisir—a flaky, pull-apart bread—walks through its signature layered texture and golden crust. The recipe begins with a simple dough of bread flour, milk powder, sugar, and yeast, kneaded until elastic before being shaped into individual loaves with a distinctive folded seam. After proofing and baking at a precise temperature, the finished bread is finished with a buttery glaze for extra richness. Detailed instructions and visuals make it accessible for home bakers aiming to replicate the bread’s signature appearance and taste.
Indonesian Pull Apart Bread Full detailed recipe with images on how to shape it: https://butterjoykitchen.com/indonesian-roti-sisir/ Ingredients: 350 g bread flour 15 g milk powder 50 g sugar 5 g instant yeast 220 g milk 2 egg yolks 45 g butter 5 g salt Instructions: Sift the flour and milk powder into a mixing bowl. Add the sugar, instant yeast, egg yolks, and milk. Mix on medium speed until the dry ingredients are fully incorporated. Then, add the butter and salt. Continue mixing until the dough is smooth and elastic. To check, take a small piece of dough and gently stretch it—if it forms a thin “windowpane,” it’s ready. Cover the bowl and let the dough rest for 30 minutes. After resting, transfer the dough to a lightly floured work surface. Divide the dough into 20 equal pieces. Cover with a cloth and let rest for 15 minutes. Take one piece, flatten it with your hand, roll it out with a rolling pin, then fold it lengthwise. Place each piece upright in a loaf pan, with the seam side (opening) facing down. Repeat with the remaining dough. Let the shaped dough proof for 1 hour, or until doubled in size. Bake in a preheated oven at 338°F (170°C) for about 20 minutes or until golden brown. While still hot, brush generously with melted butter and remove from the pan to cool. submitted by /u/ButterJoyKitchen [link] [comments]
