Mix bread dough until just combined
Let it sit and ferment for 15 minutes, stretch & fold once
Rest 30 minutes & stretch & fold dough
Repeat step 3 two more times
Oil tray with melted butter & place dough over the tray & spread a generous layer of kaya on top
Fold kaya into dough and flip over
Garnish the top with more kaya & butter
Dimple bread & proof for 40 mins or until doubled in size
Bake at 220 deg.c for 30 minutes
Allow Bread to cool, slice & serve with salted butter, soft boiled eggs & dark soy sauce
