Mix honey with warm milk and then sprinkle dry yeast. Stir and leave it for 3-5 minutes until it gets foamy.

In a standing bowl mixer, add in the rest of the ingredients for bread including previously prepared yeast mixture. Mix to incorporate and then knead for 10 minutes.

The dough will be sticky, don't worry it's fine. Place it in an oiled bowl and coat the dough with some oil to prevent crust forming on its surface. Cover the bowl tightly with cling film and leave for the dough to rise double its size in a warm and draft free place.

After doubled its size, place the dough on a floured working surface. Cut it into 2 equal pieces. Take 1 pieces and lightly knead it into a ball. Flatten and roll it into a 8x12 inch (20x30 cm) rectangle, more or less.

Spread some pandan coconut jam on it, leaving 1 inch (2.5 cm) empty around the edges. Don't put too much jam as it will leak out as you roll it later. Now sprinkle some coconut flakes on top. Gently roll it tightly into a log of 12 inch (30 cm) length. Pinch the seams at top end. Using a sharp knife, cut the log lengthwise into 2, leaving 1 inch (2.5 cm) top end uncut.

Now twist the 2 cuts on top of each other, forming a braid. Pinch the seams at bottom end. Repeat with the other piece of dough. Place on a baking tray with baking sheet that has been sprinkled with some flour beforehand. Cover loosely with cling film and leave for 30 minutes or until they puff up a bit. Gently brush with some egg wash and then sprinkle with some more coconut flakes.

Bake in a preheated oven at 340ºF (170ºC) for 25 minutes or until golden brown and fully cooked. Enjoy with more pandan coconut jam on the side!