Pillowy, soft and delicious Hokkaido Milk Buns. So easy to make and perfect to accompany your meals. You can make these Whole wheat, Regular and Vegan. How cool is that??
These Hokkaido Milk Buns are soft and pillowy. So delicious that you can’t stop at just one. With a little jam and butter, oh so good! (Drooling)
The recipe uses a tangzhong roux mix method which helps make a tender loaf that is perfect for breakfast. The bread is lightly sweetened, which is what makes it so delicious.
Since this bread is same with Whole wheat flour in combination with All purpose flour, it will be slightly heavy as compared to the one made entirely with All-purpose Flour. However, still extremely delicious, soft and fluffy. You can also make this recipe vegan buy substituting the milk with any plant based milk and the butter with coconut oil.
Check out Hokkaido milk Bread with All-Purpose flour here .
You can make these Hokkaido Milk buns with a few possible variations –
- Hokkaido Milk Bread
- Whole wheat Hokkaido Milk Bread
- Vegan Hokkaido Milk Bread – by substituting butter with coconut oil and milk with any plant based milk.
Storing
Store these buns wrapped in an airtight container, at room temperature for upto 5 days.
Like this recipe? Try more bread recipes
- Hokkaido Milk Bread
- Matcha Swirl Milk Bread
- Honey Whole Wheat Bread
- Cream Cheese And Basil Babka
- Easy Homemade Pizza Dough
- Mexican Coffee Buns
- Herb Olive Focaccia
- Cheese And Onion Stuffed Pretzels
Hokkaido Milk Buns
Course: Breads10
buns30
minutes30
minutes2
minutesPillowy, soft and delicious Hokkaido Milk Buns. So easy to make and perfect to accompany your meals. You can make these Whole wheat, Regular and Vegan.
Ingredients
- For tangzhong
¼ cup (60 ml) Water
¼ cup (60 ml) Milk / Any Plant based milk for vegan
¼ cup (25 g) All purpose flour/ Bread Flour
- For Dough
Tangzhong at room temperature
1 ½ cups (186 g) All purpose Flour / Bread Flour
1 cup (124 g) Whole Wheat Flour
2 tsp Instant Dry Yeast
¾ cup (150-160 ml) Warm Milk/ Any plant-based milk
¼ cup Granulated Sugar
2 tbsp (25 g) Milk Powder (Skip for vegan)
1 tsp Salt
¼ cup (60 g ) Unsalted butter, softened / Coconut Oil for vegan
Directions
- For Tangzhong
- In a saucepan over medium heat, combine the water, milk and flour for tangzhong. Stir continuously till the mixture starts to thicken and form a paste. This should take about 2-3 minutes and will look quite similar to mashed potatoes consistency. Transfer to a bowl and let it sit to cool.
- For Bread
- In half a cup of milk, add in the yeast and let it sit covered for 5 minutes till frothy.
- In a bowl, mix all purpose flour, whole wheat flour, milk powder and sugar. Add in tangzhong and yeast mixture. Mix it all to form a dough. Add the milk in batches till the dough comes together. Also, add the salt and butter/coconut oil. You can do this either by hand or in a stand mixer with hook attachment.
- Once the dough comes together, take it out of the bowl onto a clean surface and knead the dough. (Pulling and folding)
- Continue to knead the dough for 15-20 mins, till you get a soft and not too sticky dough.
- Check for a window pane and if the test comes through, shape the dough into a smooth ball and place it in a large bowl covered with a tea towel or plastic wrap to rise.
- Let the dough rise for an hour or until it doubles in size.
- Punch down to remove the air. Give the dough a few folds. Now divide the dough into 10 parts.
- Flatten each one a make a dough ball without any cracks and arrange them in a greased round or a square baking pan.
- Cover and let it rise for another 25-30 mins.
- Preheat the oven to 180 degree Celsius. (Fan)
- Once the dough has risen well, lightly brush the top with egg wash or milk wash (1 tsp milk + 1 tsp water) and sprinkle sesame seeds (optional)
- Bake in the preheated oven for 30 mins. To check, after 30 mins, tap the bottom of the bread and if done should make a hollow sound. You can also use a food thermometer. See Notes.
- Remove from the oven and brush the tops with some butter (this helps soften the crust)
- Let the buns cool in the pan for 5 to 10 mins. Remove the buns and place it on a wire rack to cool completely or enjoy fresh warm homemade bread.
Notes
- Don’t let the dough proof for too long, since an over proofed bread will collapse when baking.
- Also, to check if the bread is baked, one can use a thermometer. The inside of the baked bread should read about 93 degrees C or 200 degrees F.
- A fresh baked bread removed from the oven will have a hard crust. The crust softens as it cools.
Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
