Hokkaido Milk Buns
Hokkaido milk bread may be of Japanese origins, but it’s eaten all over many Asian countries. The bread can be made in loaf form, free form rolls, braided, filled, or made as pull apart rolls like I did. The bread is fluffy, but dairy heavy, with a milk roux, evaporated milk, and butter add to the dough.
Equipment
- standing mixer with dough hook
- springform pan
Ingredients
- 1/2 cup whole milk
- 3 cups bread flour
- 2 tsp dry active yeast
- 1/2 cup evaporated milk
- 4 tbsp butter
- 1 large egg beaten
- 1/2 tsp salt
- 3 tbsp sugar
Instructions
- Whisk 3 tbsp of flour with the whole milk in a saucepan over medium heat.
- Cook until a thick paste forms. Take off the heat.
- Tranfser the paste into a bowl and whisk in the evaporated milk.
- Whisk in the egg.
- In the bottom of the standing mixer bowl, activate the yeast with 3 tbsp of warm water for 5 minutes until it’s bubbly.
- Add in the flour and the evaporated milk mixture.
- Usinb the dough hook, mix on medium low speed for 2 minutes.
- Once the dough forms, cover the bowl and let rest for 20 minutes.
- After resting, knead the dough on low speed. Sprinkle in the salt and sugar. Continue kneading for 8 minutes.
- Slowly incorporate 1 tbsp of the butter at a time until the dough absorbs it all.
- Drizzle oil over the dough ball. Cover with plastic wrap and let the dough rise for an hour.
- Once risen, punch the dough down on a clean surface.
- Roll into a dozen balls.
- Place the dough balls in a well greased springform pan. Cover with a towel and allow to rise for an hour.
- Preheat the oven to 375 degrees.
- Turn the oven down to 350. Put in the pan and bake for 20 minutes.
