Try our recipe for the best milk bread with the softest, fluffiest crumb! This is also known as Japanese milk bread, Hokkaido milk bread, Korean milk bread (우유식빵
If you're looking for the best homemade milk bread with the fluffiest, softest crumb, look no further! This recipe is from my mom, a retired pastry chef, that's been adapted for the home baker. You'll end up with professional bakery results from this simple, easy recipe for milk bread!
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (우유식빵), Chinese milk bread, or Hokkaido milk bread.
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Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
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Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
Japanese Milk Bread (hokkaido)
A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
Best Japanese Milk Bread Recipe
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.
Condensed Milk Bread Pudding
Leftovers: I recommend pre-slicing the bread and storing in an airtight container in the freezer. Re-heat up by placing in the toaster or toaster oven.
Calories: 222 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 419 mg | Potassium: 112 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 122 IU | Vitamin C: 1 mg | Calcium: 53 mg | Iron: 1 mg
Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos!This Asian Milk Bread is super soft, slightly sweet, perfectly milky and extremely easy to make. It is perfect for breakfast toasts or lunch sandwiches. The dough is also incredibly versatile, you can use it to make both sweet and savory recipes, like these
Fluffy Asian Milk Bread (hokkaido Milk Bread) Recipe & Video Tutorial
Milk bread is the quintessential Asian white bread which was developed in Japan and thus, it is also known as Japanese milk bread or shokupan, or Hokkaido milk bread. However, it is very popular throughout Asia, apparent by its availability in Japanese bakeries, as well as Korean and Chinese bakeries.
Many Japanese milk bread recipes use tangzhong, a cooked flour paste, traditionally used in Chinese bread making to achieve extremely soft and springy buns.
Milk bread can come in round top loaves, baked in open loaf pans, or square loaves baked in covered Pullman loaf pans. They’re usually much wider than your typical American loaf of sandwich bread. The slices tend to be thicker as well.
Easy Milk Bread Recipe (no Tangzhong)
Milk bread is incredibly soft, slightly sweet, buttery and milky. This is the result of using milk as the main liquid ingredient in the bread dough. They are perfect as breakfast toast or for sandwiches, both savory and sweet.
This bread is seriously so good that once you have a taste, it would be difficult to go back to regular plain white bread again. I know homemade bread can be somewhat intimidating and time consuming to make, that’s why I’ve made this recipe as simple as possible!
This fluffy Japanese milk bread recipe is made without eggs in the bread dough and I even skipped the tangzhong to make it even easier. Below are some notes and substitution tips. See recipe card for full details and quantities.
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Heat cream, milk and sugar in a small saucepan over medium heat, stirring to ensure the sugar dissolves and the mixture is heated evenly. Once it comes to a simmer, turn off the heat and let the mixture cool down to below 110°F. Note: if the liquid is too hot, it could kill the yeast!
Sprinkle active dry yeast over the liquid surface and let it bloom for 10-15 minutes, the mixture should puff up. If using instant yeast, the mixture will puff up much quicker.
Add the flour and salt to a stand mixer bowl and stir to distribute. Add the bloomed yeast mixture to the flour mixture and knead with the dough hook attachment on speed 2 for about 10 minutes until the dough comes together.
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Tip: if the dough is still too sticky here, you could keep kneading. At about 20 minutes, the dough should actually pull away from the bowl. I tend to under-knead this bread because I actually want less gluten formation to result in a softer bread.
Scrape the dough out of the mixing bowl and shape into a ball. Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1-2 hours until at least double in size.
Tip: using oil on your hands and the counter instead of flour while shaping the dough will help with sticking and also prevent you from adding too much flour which can dry out the bread.
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Dump the risen dough ball out onto a lightly floured countertop, divide into 8 equal portions and shape into smaller balls. Note: the advantage of this loaf is that you can slice them into slices for sandwiches or pull them apart as dinner rolls. I’ve also seen milk bread divided into 3 larger portions.
Prepare a loaf pan lined with a piece of parchment paper, allowing the excess to hang over the sides. Arrange the dough balls in the loaf pan and let it rise in a warm place for another 1-2 hours until at least double in size and very puffy.
Before you bake, lightly brush a little egg wash or milk wash all over the top of the risen dough loaf, be careful not to deflate it. Bake at 350°F until the top is golden brown, this will take about 24-25 minutes.
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As soon as the bread comes out of the oven, immediately brush the top of the bread with a simple syrup, made by dissolving some sugar in boiling water, for extra shine and sweetness. This step is optional but I love the look and taste that the simple syrup gives this milk bread.
This easy milk bread does not use tangzhong, and is not enriched with eggs and butter in order to simplify the recipe. However, I use heavy whipping cream, along with milk, for its higher fat content that would be missing from the butter and egg yolk.
Tangzhong is a Chinese bread making technique that involves cooking some of the flour in liquid to create a flour paste prior to making the bread dough. This technique is supposed to help the flour retain more liquid resulting in super soft buns with longer shelf life.
Vegan Japanese Milk Bread (shokupan)
I’ve tested the recipe with tangzhong but actually
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