Hey there! Have you ever dreamed of baking bread so soft it practically melts in your mouth? That’s exactly what this Homemade Hokkaido Milk Bread is all about. It’s like a fluffy, buttery cloud of pure comfort. The best part? The secret to its magic is a simple technique called Tangzhong. Once you try it, you’ll be hooked!
Let’s get baking!
The Magic Potion: Tangzhong (Don’t worry, it’s easy!)
This is the star of the show! Tangzhong is just a warm flour-and-milk paste that helps the bread hold onto moisture, giving you that incredible softness that lasts for days.
What you’ll do:
Grab a small saucepan. Whisk together 3 tablespoons of bread flour, ½ cup of whole milk, and ½ cup of water.
Place it over medium heat. Keep whisking! It’ll start to thicken up. Once it turns into a smooth, thick paste (like mashed potatoes), you’re done!
Scrape it into a small bowl and let it cool down completely. I sometimes pop it in the fridge to speed things up.
Let’s Make the Dough
You’ll Need:
The cooled Tangzhong (from above)
2 ¾ cups bread flour (it gives the best structure!)
3 tablespoons granulated sugar
1 tablespoon instant yeast (or active dry yeast)
2 teaspoons dry milk powder (for that classic milky flavor)
1 teaspoon fine salt
½ cup whole milk, warmed up just a bit (lukewarm, not hot!)
1 large egg
4 tablespoons unsalted butter, softened
Let’s get mixing:
In the bowl of your stand mixer, combine the sugar, yeast, dry milk powder, and salt. Give it a quick stir.
Add in the cooled Tangzhong, warm milk, egg, and softened butter.
Attach the dough hook and start mixing on low speed. Once everything is roughly combined, gradually add your bread flour. Let the mixer do the work until a shaggy dough forms.
Now, turn the speed up to medium and let it knead for about 10-12 minutes. The dough will be a little sticky, but it should become smooth and elastic.
The Windowpane Test:
This is how you know it’s perfect! Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough that light passes through without it tearing (like a windowpane!), you’re good to go. If it tears, just knead for another minute or two.
Let It Rise & Get Fluffy
Shape your beautiful dough into a ball and place it in a lightly greased bowl.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let it hang out in a warm, cozy spot for 1 to 1.5 hours, or until it has doubled in size. (I love watching this part!)
Shape Your Loaf
Gently punch the dough down to release the air. Turn it out onto a lightly floured surface.
For a classic loaf, divide the dough into 3 or 4 equal pieces.
Take one piece and roll it out into a small oval or rectangle. Then, tightly roll it up from the short end into a little spiral. Place this roll seam-side down into a greased 9×4 inch loaf pan.
Repeat with the remaining pieces, placing them side-by-side in the pan.
One Final Rise & Then, Bake!
Cover the loaf pan and let the dough rise again until it puffs up and nearly reaches the top of the pan. This usually takes 45-60 minutes.
While that’s happening, preheat your oven to 350°F (180°C).
Right before baking, gently brush the top of the loaf with a little milk or heavy cream. This gives it that gorgeous golden-brown finish.
Bake for 25-30 minutes, until the top is a beautiful golden brown and the bottom sounds hollow when you tap it.
This is important! Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. I know it’s hard to wait, but slicing it hot can make it gummy!
Sofia’s Pro Tips for Success
Patience is key: Make sure your Tangzhong is completely cool before adding it to the other ingredients.
Yeast loves warmth: Make sure your milk is lukewarm, not hot, to keep the yeast happy.
The windowpane doesn’t lie: Don’t skip the windowpane test! It’s the best way to know your gluten is perfectly developed.
Storage: Keep your bread in a plastic bag at room temperature for up to 2 days. For longer storage, slice it, wrap the slices well, and freeze them. You can pop frozen slices straight into the toaster!
And that’s it! You’ve just made incredible, bakery-quality milk bread right in your own kitchen. Enjoy the fruits of your labor—it’s so worth it.
Happy baking! 🍞✨
Homemade Hokkaido Milk Bread 🍞✨
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Small saucepan (for Tangzhong)
- Digital kitchen scale
- Rolling pin
- Bench scraper and dough scraper
- Deep loaf pan (9"x4") or Pullman pan
Ingredients
- Tangzhong:
- 3 tablespoons bread flour
- ½ cup whole milk
- ½ cup water
- Dough:
- 2¾ cups bread flour
- 3 tablespoons granulated sugar
- 2 teaspoons dry milk powder or substitute with 1 tablespoon sweetened condensed milk
- 1 teaspoon fine salt
- 1 tablespoon instant yeast or active dry yeast
- ½ cup whole milk warmed
- 1 large egg
- 4 tablespoons unsalted butter softened
- For Brushing:
- Whole milk or heavy cream for a glossy finish
Instructions
- Prepare the Tangzhong
- In a small saucepan, combine bread flour, whole milk, and water.
- Whisk constantly over medium heat until the mixture thickens into a smooth paste.
- Remove from heat and let it cool completely.
- Make the Dough
- In a large mixing bowl, combine granulated sugar, yeast, and dry milk powder.
- Add the cooled Tangzhong, warm milk, egg, butter, and salt.
- Stir to form a rough dough.
- Knead the Dough
- Using a stand mixer with a dough hook, knead the dough for about 10–12 minutes until smooth, elastic, and slightly sticky.
- Perform the windowpane test — the dough should stretch thin without tearing.
- First Proof
- Transfer the dough into a greased bowl.
- Cover with plastic wrap and let rise in a warm spot until doubled in size (about 1–1.5 hours).
- Shape the Dough
- Gently punch down the dough to release air.
- For a loaf: Divide into 3-4 equal parts, flatten each into a rectangle, roll into a spiral, and place seam-side down in the loaf pan.
- For rolls: Divide into small balls and place them close together in a pan.
- Second Proof
- Cover again and let rise until doubled, about 45–60 minutes.
- Bake
- Preheat oven to 350°F (180°C).
- Brush tops with milk or cream.
- Bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
- Cool and Serve
- Remove from pan and cool completely on a wire rack before slicing.
Video
Notes
- Always cool Tangzhong before adding to the dough.
- Stick with bread flour for best structure.
- Knead until the dough passes the windowpane test.
- Proof in a warm, humid spot for a beautiful rise.
- Avoid over-proofing to keep the bread tall and fluffy.
Storage and Reheating Tips:
- Room Temperature: Store in a plastic bag or airtight container for up to 2 days.
- Freezing: Slice, wrap individual pieces, and freeze for up to 2 weeks.
- Reheating: Toast lightly or warm in the microwave for 10–15 seconds to refresh softness.
- Avoid Refrigeration: It dries out the bread quickly.
- Can I make Hokkaido Milk Bread without a stand mixer?
Yes! You can knead the dough by hand — it takes about 10–15 minutes. A wooden spoon or Danish dough whisk helps in the beginning. 💪 - Why did my Hokkaido Milk Bread turn dense?
If it’s dense, it might not have been kneaded enough or the yeast wasn’t properly activated. Always let the dough double in size. 🔍 - Can I add fillings to the dough?
Absolutely! Add raisins, chocolate chips, or cinnamon sugar after kneading. Be gentle to keep the dough fluffy. 🍫 - How do I know when my bread is perfectly baked?
It should be golden brown and sound hollow underneath. You can also check the inside temperature — it should be around 190°F (88°C). 🌡️ - What’s the best way to enjoy leftover Hokkaido Milk Bread?
Turn it into loaded breakfast toast, pizza toast, or cozy pan pudding. 🍞❤️
