Also known as shokupan or Hokkaido milk bread, this ancient Japanese bread is known for its extremely soft, buttery interior. 

The key to this pillowy bread is the ‘tangzhong’, a water roux made by cooking flour, water and milk together until thick. The addition of tangzhong results in a bread with a higher moisture retention, making it super delicate and dreamy.

Milk bread

Makes 3 mini loaves or 12 small rolls 

Ingredients

For the tangzhong starter: 

2 Tbsp (15g) bread flour, sifted
¼ cup (60ml) water
¼ cup (60ml) milk 

For the dough: 

2 cups (300g) bread flour, sifted
1 Tbsp (7g) yeast
3 Tbsp (38g) sugar
1 tsp (5ml) salt
½ cup (125ml) milk, warmed
1 egg, whisked
¼ cup (60g) butter, at room temperature 

For the glaze: 

1 egg, whisked
2 Tbsp (30ml) milk 

Method

1. For the tangzhong starter, add flour, water and milk to a small pan and whisk to remove any clumps. 
2. Place pan over low heat and whisk, until the mixture bubbles and turns into a thick, smooth paste that holds together, about 3-5 minutes. Remove from heat and scoop mixture into a large mixing bowl or stand mixer. 
3. For the dough, combine the flour, yeast, sugar and salt. Set aside. 
4. In the bowl of a stand mixer, mix together the warm milk, egg and tangzhong, followed by the dry ingredients. 
5. Attach a dough hook to your mixer and knead on low speed to bring ingredients into a dough, about 8 minutes. (You can knead by hand too, just increase kneading time slightly.)  
6. With the mixer kneading continuously, add a teaspoon of butter at a time, mixing after each addition until completely incorporated before adding the next. Continue kneading until the dough is very soft, tacky and sticks to the sides of the bowl slightly. 
7. Cover bowl with clingwrap or a damp cloth. Place in a warm area to proof for 80 minutes or until doubled in size. 
8. Knock down dough and divide into three equal portions (about 200g each), or if making buns, divide into twelve 50g portions. 
9. For the loaf, grease a 25x13cm loaf pan with butter. Roll each third into a thin rectangle measuring about 20x12cm. Fold the short edges inwards, then roll into a wide log. Repeat with remaining two portions to make three mini loaves.  
10. If baking buns, grease a 23cm square dish with butter. Cup each dough ball and pull dough downwards to smooth out the top, pinching the bottom under itself. 
11. Arrange loaf or bun portions in their tin, cover and proof for another 45 minutes or until dough is puffed and risen. 
12. Preheat oven to 180ºC. 
13. For the glaze, whisk together egg and milk, then brush the tops of loaf or buns.  
14. Bake buns for 20-23 minutes and loaf for 30 minutes, until the tops are deeply golden. (If they are browning too quickly, cover with foil until cooked.)  
15. Cool for 20 minutes, then remove from the tin and cool completely on a wire rack.  

Cook’s note

If kneading by hand, start in a large bowl and mix using a wooden spoon until a rough dough forms. Then turn dough onto a floured surface for kneading. Keep scattering flour on your work surface to prevent the dough from sticking. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

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