Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that’s perfect with a bit of butter on it for breakfast!
Hokkaido Milk Bread (Shokupan)
Hokkaido milk bread was something I discovered in Japan when I was there 4 years ago. I was getting breakfast at the pastry shop inside of my hotel and I saw really tall loaves of bread and was intrigued. I took a bite and it melted right into my mouth, changing my life and all I knew about bread. It was lightly sweetened and didn’t even need butter or jam, the bread was just perfect the way it was. Since then, I have been on a mission to make Hokkaido milk bread at home and I finally did it this week! It was just as delicious as I remember! Now I will admit, my loaf was a little lopsided as the bread needed a tad bit bigger pan then what I had on hand so it overflowed a bit but that sure didn’t effect the taste! I can’t wait to try making french toast with the leftover bread, I bet it will be amazing!
Make sure to check out the rest of the recipes in my Japanese recipe collection HERE!
Common questions about making milk bread
What is milk bread?
Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. It is a very light and fluffy bread with a springy texture that is lightly sweetened.
Why do you need dry milk in bread?
Dry milk helps create a tender loaf of bread and gives it flavor.
What is a Tangzhong?
Tangzhong is an Asian baking technique in which part of the dough is cooked with water ahead of time in a roux.
Other tips and tricks on this milk bread recipe
- I highly suggest using at least a 9″x4″ bread pan that is deep. Mine was not as deep as I would have liked it to be so the bread spilled over the edge of the pan a bit instead of growing as high upward.
- This bread is a little sweet and great with butter or jam on it!
- You can turn this bread dough into a dinner roll recipe instead! Divide the dough into 16 pieces, roll the dough into balls, transfer to a greased 8″x8″ pan, and bake for about 25 minutes or until golden brown on top and 190 degrees inside.
Can’t get enough of this milk bread recipe? Try these other recipes!
- 1/4 tablespoon bread flour
- 1/4 cup whole milk
- 1/4 cup water
- 2 1/2 cup bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast, 1 yeast packet
- 1 tablespoon dry milk powder or sweetened condensed milk
- 1 teaspoon salt
- 1/2 cup milk, room temperature
- 1 egg, room temperature and beaten
- 1/4 cup unsalted butter, softened
- Heavy cream or melted butter
- In a small saucepan over medium heat, combined the ingredients for the starter. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl and cover with plastic wrap. Let sit until the starter gets to room temperature.
- In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt. Once mixed, add in milk, starter, and beaten egg. Using the dough hook attachment, beat on low for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size.
- Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Roll each out to be 8"x5" and then fold each of the long sides in 1". Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan. Repeat with each piece of dough. Cover and let rise an additional 45 minutes.
- Preheat oven to 350 degrees. Once the dough has risen, brush the top of the dough with heavy whipping cream. Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.
- Remove from oven and let sit 5 minutes before removing bread from pan. Let cool on a cooling rack.