Japanese Hokkaido Milk Bread
Soft, fluffy Japanese Hokkaido milk bread made from enriched dough rolled into coils and baked in a loaf tin.
⏱️ Prep: 190 min🍳 Cook: 40 min
Ingredients
| 600 g | type 500 flour | |
| 250 ml | milk | |
| 30 g | powdered milk | |
| 150 ml | liquid cooking cream | |
| 1 | egg | |
| 80 g | sugar | |
| 2 tsp | 10 ml | salt |
| 21 g | fresh yeast | |
| 7 g | or dry yeast | |
| 1 | egg yolk (for glaze) | |
| 1 tbsp | 15 ml | milk (for glaze) |
Instructions
- In a large bowl put the yeast and sugar and pour the milk over them.
- Stir and let the yeast bloom for 5-10 minutes.
- Add the remaining ingredients and knead a dough.
- Knead for about 20 minutes (10 minutes if using a stand mixer). The finished dough is soft and slightly sticky.
- Transfer to an oiled bowl and cover with cling film.
- Leave in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the risen dough and divide into 4 parts.
- Shape each part into a ball on a floured surface, cover and let rest for 20 minutes.
- Roll each ball into a long narrow strip (20 cm) and roll it up from the narrow end.
- Arrange the coils in an oiled and floured 30x12x9 cm loaf tin.
- Cover with oiled cling film and let rise for 60-90 minutes.
- Brush the risen bread with the beaten yolk and milk.
- Bake in an oven preheated to 175°C for 40 minutes.
- Cool in the tin for 15 minutes, then turn out onto a wire rack and let cool 30 minutes before slicing.