Japanese Milk Bread (Hokkaido Bread)
Ingredients
- 3 tbspwater
- 3 tbspwhole milk
- 2 tbspbread flour
- 2 ¼ cbread flour
- ¼ cgranulated sugar
- 2 tbspdry milk powder
- 1 tbspinstant yeast
- 1 tspsalt
- ½ cwhole milk
, lukewarm
- 1 largeegg
, at room temperature
- 4 tbspbutter
- Egg wash
, for glazing
Directions
To make the tangzhong
- 1
In a small saucepan, over low heat, add the water, milk and bread flour and whisk until thickened, 2-3 minutes.
- 2
Remove the mixture from the heat and set aside to cool.
To make the japanese milk bread dough
- 1
In the bowl of a stand mixer fitted with a dough hook, add the bread flour, sugar, milk powder, yeast and salt and stir to combine.
- 2
Add the Tangzhong, milk, egg and butter, and knead on medium-low speed for 8-10 minutes or until a smooth, elastic dough forms and clears the sides of the bowl. (This step can also be done by hand)
- 3
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise until doubled, 60-90 minutes.
To shape and proof the dough
- 1
Gently deflate the dough, divide it into 10 equal pieces (roughly 75g each), and shape each piece into a ball.
- 2
Place the rolls into a lightly greased 9" round cake pan. Cover the pan with plastic wrap and let the rolls rise until doubled, 40 to 50 minutes.
To bake the japanese milk bread
- 1
Towards the end of the rising time, preheat the oven to 350°F (180°C).
- 2
Egg wash the rolls carefully and bake for 25 to 30 minutes, or until golden brown on top.
- 3
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
- 4
These rolls are best enjoyed fresh, but you can store them at room temperature for up to 3 days. They also freeze really well for up to 2 months.
Japanese Milk Bread (Hokkaido Bread)
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About this Recipe
Experience the Unbeatable Softness of Japanese Milk Bread (Hokkaido Bread)
Prepare to elevate your homemade bread game with this incredible Japanese Milk Bread recipe, also famously known as Hokkaido Bread. Forget dry, crumbly loaves – this recipe promises an ultra-soft, fluffy texture that's truly unmatched, thanks to the magic of the tangzhong method. Each bite of these lightly sweet Hokkaido rolls melts in your mouth, making them an absolute dream for breakfast, snacks, or the best sandwiches you'll ever make.
What makes this fluffy milk bread so special? It's all in the tangzhong, a cooked flour and water (or milk) paste that pre-gelatinizes the starches. This allows the dough to absorb more liquid, resulting in an exceptionally tender crumb and incredible moisture retention. The result is a loaf that stays wonderfully fresh for days, unlike typical homemade breads. Our recipe combines this technique with a rich blend of whole milk, butter, and egg to create rolls that are not just soft, but also have a delicate, slightly sweet flavor that's utterly addictive.
Beyond its incredible texture, this Japanese milk bread is wonderfully versatile. Enjoy it plain with a cup of coffee, toast it with jam, or use it to craft gourmet sandwiches. Its robust yet tender structure holds up beautifully to fillings without becoming soggy. For a delightful variation, consider incorporating a tablespoon of matcha powder into the dry ingredients for a green tea-infused loaf, or swirl in some chocolate chips for a sweet treat. Whether you're a seasoned baker or new to the world of brioche-like breads, following this Hokkaido bread recipe will reward you with truly exceptional results that will have everyone asking for more.