Hokkaido milk bread

by | Mar 16, 2017 | Bread and pizzas | 0 comments

A special milk bread, prepared with a special japanese method: Tangzhong.
Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious.
You will get a bread higher and lighter than it would otherwise be.
A perfect milk bread for breakfast or for tea time.
I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.

Pane al latte di Hokkaido 1

Pane al latte di Hokkaido 2

Hokkaido milk bread

Yield: 1 loaf



  • 1 tbsp + 2 tsp (20 g) strong bread flour
  • 1/3 cup + 2 tbsp (100 g) water


  • 2.5 cups + 1 tbsp (350 g) strong bread flour
  • the tangzhong, room temperature
  • 3 tbsp + 2 tsp (55 g) superfine granulated sugar (I used 2 tbsp + 2 tsp - 40 g)
  • 1 tsp (7g) salt
  • 1 whole medium egg
  • ½ cup less ½ tbsp (110 g) whole fat milk
  • 2 tsp + ½ tbsp (10 g) powder milk (optional)
  • 13 g fresh yeast
  • 2 tbsp (30 g) soft unsalted butter


    In a small saucepan, pour flour and water and mix with a wisk.
    Place over low heat and cook, whisking constantly, until the mixture reaches 149F - 65°C.
    Refrigerate 12 hours or overnight.
    In the bowl of the stand mixer, place yeast, milk, flour, salt, sugar, powder milk, egg, butter and
    Knead on low speed for about 10-12 minutes until you get a smooth dough.
    Cover with clingfilm and let rise until double in size.
    On a floured counter (the dough will be very sticky), divide the dough into 4 parts, 6 oz each - 175 g and shape into balls.
    With a rolling pin, roll one piece out into a rectangle, fold one third of the dough on top of itself and then fold the other side over it, turn the dough, roll again to flatten and seal.
    Roll the packet up from the bottom to make a roll.
    Place the roll into the butterd loaf mould 9.5x4.5x3 inches - 24x11x7 cm and repeat with other three balls of dough.
    Let rise until the dough reaches the rim of the loaf pan.
    To bake
    Heat fan oven to 305F - 150°C and bake for 50 minutes.
    Remove from the mould and let cool on a wire rack.


The original recipe calls for 3 tbsp + 2 tsp (55 g) sugar.
Perfect if you want to prepare small brioches or pains au chocolat.
I preferred to reduce sugar to a have a less sweet bread.
I did not brush with eggwash, to have a more natural product.

Pane al latte di Hokkaido 3


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