Homemade Hokkaido Milk Bread (Japanese Milk Bread)

Name: Homemade Hokkaido Milk Bread (Japanese Milk Bread)
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 tbsp bread flour; 6 tbsp water; 1/4 cup full fat warm milk; 1 tbsp instant yeast; 2 3/4 cups bread flour; 2 tbsp castor sugar; 1 tsp salt; 1/4 cup heavy cream (highest fat percentage); 2 tbsp milk powder; 1 egg; 2 tbsp butter; 1 egg; 1 tbsp milk

This homemade Hokkaido milk bread recipe also known as Japanese milk bread is fluffy, light and delicious. It uses a tangzhong (“roux”) to make the dough keeping it soft for days.

During lockdown I wanted to challenge myself to try new things. This included baking recipes that were not easy to make but a little bit of a challenge with the process. Having traveled to Japan and tried the bread there I knew that Hokkaido milk bread was definitely one that I wanted to try and out and so it was the first recipe I made in that phase/series of dishes I hade cooked and baked. It was a success the first time itself and I have followed Food52 recipe guide which was very detailed and thorough.

Since then I have made it so many times and the bread makes for a delicious sando, pudding, grilled cheese or indulgent French toast as well. Having said that it is simple to make but you do need to follow the steps well until you have mastered how to make it. Today I don’t use the reference recipes because I have tweaked it and truly enjoy making this bread at least once a month if not more. Before we can get into the recipe let us learn a little about the bread itself.

What is Hokkaido milk bread?

Hokkaido milk bread or milk bread is a soft and fluffy white bread that is light and delicious. It is found in asian bakeries and cafes. It is most often than not made with egg, yeast, milk, cream, flour, butter and salt. Sometimes the bread is sweetened a little more than usual and eaten on its own and it has been compared to biting into a cloud.

Where is Hokkaido milk bread from?

Hokkaido milk bread comes from Hokkaido in Japan. However today you can find it all over Japan and other parts of the world as well. The bread is now a common staple in sandwiches, breakfast items and snacks.

Why is Hokkaido milk special?

The high fat percentage in this bread makes it incredibly tender and soft. Using cream, milk, butter and eggs to make this bread makes it very rich but also fluffy an light.

Why is it called Hokkaido milk bread?

Hokkaido in Japan is known for its dairy produce and this bread originates there. Hence really good quality dairy really helps keep this bread fluffy, soft, tender and delicious.

What is the difference between Japanese milk bread & regular bread?

Hokkaido has a unique flavor. Most often than not it is sweeter than milk bread. You would make milk bread with milk and not necessarily with cream as well. Hokkaido milk bread needs the highest fat percentage in the milk and cream when making it. The difference is tiny and we might not notice it but people who have been eating and living around Japan will definitely be able to point it out.

What is the difference between Hokkaido milk bread and shokupan?

Shokupan is also a form of milk bread that is rich, soft and delicious. However not all shokupan might have high fat percentage dairy in it. Hokkaido milk bread is Hokkaido milk bread because it have the highest fat percentage in the dairy it uses. Again the difference is not major but there definitely is a difference.

What is the difference between Hokkaido milk bread and brioche/challah?

Hokkaido milk bread needs the highest fat percentage and a tangzhong to make the bread however a brioche or challah doesn’t necessarily need a high fat percentage to make the dough nor does it need a tangzhong. Even though the ingredients are similar they are not the same type of bread.

How do you eat Japanese milk bread?

You can bite into the bread directly and enjoy it on its own but you can turn this bread into sandos aka sandwiches. Alternatively you can make delicious fresh toast from it and make bread pudding (this is the best pudding you will make using this bread).

What bread is most similar to Japanese milk bread?

If you are using this Hokkaido milk bread/japanese milk bread in another recipe, you can substitute it with a rich brioche or challah. It wont be the same but it is the closest thing to milk bread.

Why is Japanese milk bread so good?

Because it is so rich and filled with cream, milk, eggs, butter, it makes for a delicious bread that is soft and fluffy on its own. Similar to a light and fluffy chiffon cake.

What ingredients do you need to make this Hokkaido milk bread recipe at home?

To make this recipe we need the highest fat percentage of heavy cream you can get your hands. Sam goes with the milk. Good quality butter, eggs, flour, instant yeast, salt, sugar. Now for the flour I have made this recipe with bread flour and all purpose flour. While it works well with all purpose flour I have found the dough to have the best strict before and after baking with white bread flour. You cannot use cake flour or any flour low in gluten. We want to develop the gluten to create that light and fluffy texture.

What equipment do you need to make this Hokkaido milk bread recipe at home?

I have used my stand mixer and dough hook attachment to make this bread. Honestly you don’t need to, I have also made this recipe by hand it works perfectly well. It does take a bit more time and elbow grease but I don’t mind the arm workout to be honest. To make the tangzhong I have used a small sauce pot and rubber spatula. We need cling wrap to cover the dough while it proofs. I prefer using a dough scraper to handle the dough to shape and portion it but you don’t have to use it, a rubber spatula and knife can help do the job. You need a brush to give the dough and egg wash before baking this helps give it that beautiful golden color. I have baked this in a 9 inch loaf tin in the oven. I like to use a bread knife to cut into the bread.

How to make this Hokkaido milk bread recipe at home?

Tangzhong – In small sauce pot whisk the bread flour and water until smooth. Place it on medium heat and cook for 2-4 minutes, stirring continuously it has thickened, it looks like a gel/glue consistency. Take off the heat and let it cool completely.

Dough – In a mixing bowl add the warm milk, sugar and yeast. Stir and let it get foamy, around 10 minutes. In your stand mixer bowl add the 2 and 1/2 cups of bread flour, salt, milk powder and stir. Add the egg, heavy cream, egg. Pour in the foamy yeast mixture and mix this in the stand mixer fitted with a dough hook attachment. Mix for 5 minutes until sticky but no dry pockets of flour. Add the remaining 1/4 cup of flour, a little at a time mixing until the dough is soft. (You may not need to use it at all). Add the butter one table at a time and mix again until incorporated before adding the next tablespoon. Once it dough is smooth form into a ball and line the mixing bowl with a little oil, place the dough in it cover with cling wrap and let it rise for 2 hours or until doubled.

After it has doubled in size, punch down and transfer it to a lean kitchen surface. Divide the dough into 4 equal parts. Roll each part into a small log and place in a 9 inch loaf tin. Cover and let it rise for 1 hour until doubled. Preheat the oven to 180℃ 30 minutes into the second proof and beat the egg with milk for the egg wash. After the dough is doubled, generously brush the top with the egg wash and bake for 30 minutes until the dough is risen and the top is golden. Once you knock the top it should have a hollow sound. Allow it to cool completely before removing it from the loaf tin, slicing and serving.

Serving and storing this Hokkaido milk bread recipe at home?

Once the bread is baked, you have to let it cool completely before slicing. This helps the bread soften and relaxes the dough. I enjoy slicing it warm and eating it. But you can toast it as well and serve it with butter, honey and salt flakes. My dad loves it with jam and coffee. The leftovers can be wrapped in cling wrap and stored in a bag (sliced or whole) at room temperature for a day and in the fridge for a week. If you are storing it longer place it in the freezer for 2 months. When ready to use let it thaw and then warm in the microwave for 15 seconds before serving.

Commonly asked questions:

Do I need to make a tangzhong?

I would always say yes. I have made this milk bread without it and it doesn’t have the same texture. The tangzhong helps keep the dough extremely soft, tender and fluffy. I would definitely suggest you make it.

Why does my milk bread not have a golden color?

Egg washing the top of the dough is as important as making the dough. To get that beautiful golden glistening color you need to generally egg wash the top so the bread bakes and creates this gorgeous golden color on the top. Also, the color comes from baking in the oven. My oven heating is top and bottom and it is an electric oven, if you are using a gas oven bake the bread only with the bottom gas and half way through the baking put on the top gas to get that golden color. I have noticed with gas ovens the bread can get colored quickly and not bake all the way on the inside. Hence this is my suggestion to you gas oven bakers.

Why is my milk bread not fluffy?

It could be multiple reasons, the dough was kneaded well enough to start the gluten development. The dough wasn’t proofed enough to allow the yeast to activate. The yeast is not active meaning it has expired.

Why is my milk bread gummy?

The milk bread hasn’t baked long enough. I would always suggest doing a knock test, when you knock the top of the dough it would have a hollow sound. This will ensure the bread is baked inside and out. The top will have a hard shell but as it cools down the hard exterior becomes soft.

Why is my milk bread sticky?

The flour didn’t incorporate into the wet ingredients well enough and also it wasn’t kneaded well enough. It could also be that the bread wasn’t baked long enough.

Looking for more bread recipes?

Now that we have covered how to make thisHomemade Hokkaido Milk Bread Recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.