RECIPE: Raisin Hokkaido Milk Bread / by Jenn Chan

Raisin+Hokkaido+Milk+Bread

I’m so excited to be writing yet another recipe! This one, I am very happy with sharing since so many of you have asked me for the recipe! Once you have mastered making the Hokkaido Milk Bread, you can really just put any ingredients in there! (PS. if i can make this, you most certainly can!) In this recipe, I have chosen to put in some raisins! I remember loving buying a Raisin loaf from T&T and snacking on it throughout the day on the couch straight from the bag!

* I’ve linked some of my fave tools with this post *


WHAT IS HOKKAIDO MILK BREAD?

Hokkaido Milk Bread is super easy to make (easier than sourdough), amazingly light and fluffy, and easily pulls apart. It uses a Tang Zhong Roux which helps to create a soft tender loaf of bread. You’ll want to make the Tang Zhong Roux ahead of time though as you’ll want to use it at room temperature.

TIP: I would suggest making it the night before and leaving in the fridge for your use the next day!

TIP: I like using a scale for measurements as I find it’s more accurate!


RAISIN HOKKAIDO MILK BREAD

INGREDIENTS

Tang Zhong Roux (make ahead)

  • 35g (1⁄4 cup) Bread Flour

  • 175g (​3⁄4 cup) Water

Milk Bread

  • 340g (about 2 & 2⁄3 cup) Bread Flour

  • 3g (½ teaspoon) Salt

  • 30g (2 tablespoons) Sugar

  • 5g (1 & 1⁄4 teaspoon) Active Dry Yeast

  • 40g (a little less than 1 medium sized) Egg - keep leftover egg for brushing after!

  • 140g (½ cup + 1 tablespoon) lukewarm Whole Milk

  • 155g Tang Zhong Roux

  • 40g (3 tablespoons) Unsalted Butter (cubed & softened at Room Temperature)

  • 1 or 2 cups (depending on your lighting) of Raisins

  • Extra Bread Flour (for rolling)



INSTRUCTIONS

Raisin Hokkaido Milk Bread - Tang Zhong Roux

Tang Zhong Roux

  1. In a non-stick pan, combine flour and water

  2. Over medium heat, stirring constantly, cook the mixture until it thickens until pudding-like

  3. Transfer to a bowl, cover with plastic wrap & cool at room temperature before use (or leave in fridge over night but use at room temperature when ready)



Milk Bread

  1. In a large bowl, mix flour and salt together

  2. Add Sugar, Active Dry Yeast and combine

  3. Add beated Egg, Lukewarm milk and start to combine with spatula

  4. Add Tang Zhong Roux and combine with a spatula until it becomes a very sticky dough

  5. Add cubed butter and combine

  6. Sprinkle your work surface with bread flour (at least 3 Tbsp) and start to knead the dough (It will be very sticky to start). You can also use a Standmixer if you have one to help with the stickiness and kneading

  7. Incorporate more flour if you need for kneading but don’t add too much - you’ll want your dough to be soft and slightly sticky

  8. Knead for about 15 minutes or until your dough is smooth and elastic

  9. Form dough into a ball, place in a greased bowl and cover with tea towel or plastic wrap

  10. Let it rise in a warm place until triple in size. Check to see if it’s ready by poking your dough. If it maintains its shape, then it’s ready!

    TIP: I have a PROOF setting on my oven (100°F) so I stuck it in there for about 45 minutes for proofing

Raisin Hokkaido Milk Bread
Raisin Hokkaido Milk Bread
Raisin Hokkaido Milk Bread
Raisin Hokkaido Milk Bread

11. Transfer the dough onto a pastry mat or floured surface. Split dough into 3 equal pieces with dough cutter
12. Roll each piece into a ball and cover other 2 balls with a tea towel
13. Using a rolling pin, roll each ball into a long oval shape
14. Sprinkle some raisins (however much you want in your bread) overtop. Lightly press down into dough (not too hard)
15. Fold the bottom third of the oval over the middle, then fold the top third of the oval over that
16. Turn the folded dough 90° and roll out again into rectangular shape
17. Sprinkle more raisins overtop the dough, press lightly into dough
18. Use your hands to roll dough upwards into a log. Pinch ends to seal. Place rolled dough into a greased loaf pan
19. Repeat with remaining 2 dough balls
20. Cover your loaf pan with a tea towel (or plastic wrap) and proof for another 30 minutes. You’ll know it’s ready when the dough reaches the top of the pan\

Raisin Hokkaido Milk Bread
Raisin Hokkaido Milk Bread
Raisin+Hokkaido+Milk+Bread
Raisin Hokkaido Milk Bread

21. Prehead oven to 350°F (175°C)
22. Brush the top with beaten egg and milk mixture
23. Bake for about 25 minutes
24. Let cool in pan for about 15 minutes before removing. Take it out of the pan and cool on wire rack after.
25. You can keep the bread fresh for about 1 week. Store in paper bag, or wrap in paper towel then into a plastic bag

Enjoy!


Please don’t forget to tag me! I would absolutely love to see your creations and how they turn out!