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
Tang Zhong Roux
In a non-stick pan, combine flour and water
Over medium heat, stirring constantly, cook the mixture until it thickens until pudding-like
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
In a large bowl, mix flour and salt together
Add Sugar, Active Dry Yeast and combine
Add beated Egg, Lukewarm milk and start to combine with spatula
Add Tang Zhong Roux and combine with a spatula until it becomes a very sticky dough
Add cubed butter and combine
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
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
Knead for about 15 minutes or until your dough is smooth and elastic
Form dough into a ball, place in a greased bowl and cover with tea towel or plastic wrap
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
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\
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!
