recipe

Japanese Condensed Milk Bread: the classic recipe for a soft, fluffy Hokkaido milk bread

Total time: 1H + raising time
Difficulty: Low
Serves: 15 people
By Cookist
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This simple Japanese condensed milk bread recipe will give you the softest, fluffiest loaf of bread ever. Thanks to the condensed milk and a hint of sugar, Japanese condensed milk bread, also known as Hokkaido milk bread, is lightly sweet, which makes it a perfect breakfast bread or as a light snack during the afternoon.

Use it for sandwiches or cut a thick slice and enjoy it toasted with a generous pat of butter or swipe of your favorite jam. It's a traditional recipe for an amazing tasting bread that everyone will love – no one can resist that airy texture and sweet, milky taste.

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What Does Japanese Condensed Milk Bread Taste Like?

Hokkaido milk bread is incredibly light, soft, and fluffy, with a sweet taste. The flavor is slightly milky and is wonderful with butter or jam.

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What is the Tangzhong Method?

The Tangzhong method, also known as water roux, is a technique used across Asia. The method involves mixing flour and liquid (in this case water) into the yeast mixture which yields meltingly soft, tender rolls. It's an excellent technique for making lighter-than-air bread.

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Tips for Making Homemade Hokkaido Milk Bread

Use a sharp knife to cut the dough and a kitchen scale to ensure they're roughly the same size.

If your bread is browning too quickly, tent some foil over it for the last 5 to 10 minutes of baking.

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How to store Hokkaido Milk Bread

To store Hokkaido milk bread, wrap it in cling film or place it in an airtight container. It will stay fresh for 2 to 3 days at room temperature. For longer storage, freeze the bread for 2 to 3 months.

Ingredients
Lukewarm water
7.4 ounces
Condensed milk
1/3 cup
12% protein bread flour
2 3/8 cups
Sugar
2 tbsp
Milk powder
1 tbsp
Salt
3/4 tsp
butter at room temperature
3 1/2 tbsp
instant dry yeast
1 tsp
For the egg wash
egg yolk
1
Whole Milk
1 tsp

How to Make Japanese Condensed Milk Bread

In the bowl of a stand mixer, beat the water, milk, flour, sugar, milk powder, salt, and yeast on low to form a supple dough. Beat in the butter. Continue kneading the dough on the low setting for 25 minutes. Cover the dough with a damp towel and leave it in a warm place until it has doubled about 1 hour. Lightly grease a bread pan with cooking spray.

Deflate the dough and cut it into 15 pieces. Roll the pieces into balls, then let them proof another 10 minutes.

Lightly flour a work surface. Roll the balls of dough into long segments.

Fold the edges so they meet in the middle.

Then roll out again. Repeat with each ball of dough.

Place the dough seam side down in the pan.

Cover with a damp towel and leave to double in size. Preheat your oven to 350°F.

In a small bowl, whisk the egg yolk and milk until smooth.

Brush the egg wash over the dough.

Bake for 20 minutes, or until golden brown.

Remove from oven and let cool before serving.

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