Hokkaido Milk Loaf Recipe: A Soft and Fluffy Japanese Delight

The Hokkaido Milk Loaf is a popular Japanese bread known for its incredibly soft, pillowy texture and subtle sweetness. Often referred to as a “cloud-like” bread, this loaf is a perfect treat for breakfast, sandwiches, or as a snack with a warm cup of tea. Its unique texture comes from a special technique called Tangzhong, or the water roux, which adds moisture and ensures that the bread stays soft for days.

In this guide, we’ll walk you through every step of the recipe—from its origin to a complete list of ingredients, the step-by-step preparation method, variations you can try, and even answer some frequently asked questions. Let’s dive into this soft and delicious journey of baking the perfect Hokkaido Milk Loaf!

What is Hokkaido Milk Loaf?

Hokkaido Milk Loaf is a Japanese-style bread known for its soft, tender, and slightly sweet taste. Its key characteristic is the fluffiness, which is achieved through a combination of ingredients, particularly the use of Tangzhong—a flour-and-water mixture that helps retain moisture. The bread is rich in flavor and moisture, thanks to ingredients like milk, heavy cream, and butter, creating an irresistibly soft texture that makes it a favorite for sandwiches or even as a stand-alone treat.

It is often compared to other Asian breads, such as the Chinese milk bread or even the famous “shokupan,” but Hokkaido Milk Loaf stands out for its slightly more delicate, airy crumb and subtle sweetness.

The Origin of Hokkaido Milk Loaf

The Hokkaido Milk Loaf hails from Japan, specifically the Hokkaido region, known for its dairy farming. The region’s fresh, high-quality milk makes its way into the recipe, adding richness to the bread. The use of milk, cream, and Tangzhong gives the loaf its signature moist, soft crumb and slightly sweet flavor.

While the recipe itself isn’t ancient, it draws inspiration from traditional Japanese baking techniques, combining them with the influence of Western bread-making practices. The innovation of adding the Tangzhong method to this bread has made it a beloved staple in Japanese bakeries and home kitchens alike.

Ingredients for Hokkaido Milk Loaf

Here’s a list of the ingredients you’ll need for both the Tangzhong and dough:

Tangzhong (Water Roux):

• 3 tbsp (25 g) bread flour
• ½ cup (120 ml) milk (or water)

Dough:

• 3 ¼ cups (400 g) bread flour
• 3 tbsp (40 g) sugar
• 1 tsp salt
• 2 ½ tsp (7 g) instant yeast
• 1 large egg
• ½ cup (120 ml) warm milk
• ½ cup (120 ml) heavy cream (or full-fat milk for a lighter version)
• All of the Tangzhong (water roux)
• 3 tbsp (40 g) unsalted butter, softened

Step-by-Step Directions and Preparation Method

 1: Making the Tangzhong (Water Roux)

1. In a small saucepan, whisk together the bread flour and milk (or water) until smooth.
2. Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes. The ideal temperature for this stage is around 150°F (65°C).
3. Once the mixture thickens, remove the saucepan from the heat and let the Tangzhong cool to room temperature.

 2: Preparing the Dough

1. In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.
2. Add the egg, warm milk, heavy cream, and the cooled Tangzhong to the dry ingredients.
3. Stir the mixture until the dough starts to come together. You can use a stand mixer or mix by hand.
4. Knead the dough until it becomes smooth and elastic. If using a stand mixer, knead for about 10-12 minutes; if kneading by hand, this will take around 15-18 minutes.
5. Once the dough is smooth and elastic, add the softened butter and continue kneading until the butter is fully incorporated. The dough should pass the “windowpane test”—this means it should stretch thinly without tearing.
6. Once kneading is complete, place the dough in a greased bowl, cover it, and allow it to rise until it doubles in size, about 1 to 1 ½ hours.

 3: Shaping the Loaf

1. Once the dough has risen, punch it down to release the air.
2. Divide the dough into 3 or 4 equal portions, depending on how large you want your loaf to be.
3. Shape each portion into a ball, cover them with a clean towel, and let them rest for about 15 minutes.
4. After resting, roll each portion into an oval shape. Fold the sides inward, then roll it up like a jelly roll.
5. Place each rolled dough portion seam-side down into a greased loaf pan.
6. Cover the loaf pan and let the dough rise for another 45 to 60 minutes, until the dough nearly reaches the top of the pan.

 4: Baking the Loaf

1. Preheat your oven to 350°F (175°C).
2. While the oven is heating, prepare the egg wash by whisking 1 egg with 1 tbsp milk.
3. Brush the top of the loaf with the egg wash for a golden, glossy finish.
4. Bake the loaf in the preheated oven for 30 to 35 minutes. The loaf should be golden brown on top, and it should sound hollow when tapped on the bottom.
5. Once baked, remove the loaf from the pan and allow it to cool on a wire rack before slicing.

Variations of Hokkaido Milk Loaf

While the classic Hokkaido Milk Loaf is delightful on its own, here are some creative variations you can try to add a personal touch to your bread:

1. Fruit-Infused Hokkaido Milk Loaf

• Add dried fruits such as raisins, cranberries, or apricots to the dough before the second rise. This will give the loaf a delightful burst of flavor.

2. Herb-Infused Loaf

• For a savory twist, consider adding fresh herbs like rosemary or thyme to the dough. This version pairs wonderfully with soups and stews.

3. Chocolate Swirl Milk Loaf

• Add cocoa powder to the dough or swirl in melted chocolate after rolling the dough. This makes for a rich, indulgent version that pairs well with coffee.

Frequently Asked Questions (FAQs): Hokkaido Milk Loaf Recipe

Q1: Can I make Hokkaido Milk Loaf without Tangzhong?

• Tangzhong is key to achieving the soft, fluffy texture of this bread. While you could skip it, the bread will not have the same moisture-retaining properties, resulting in a denser loaf.

Q2: How can I store the Hokkaido Milk Loaf?

• Store the loaf in a sealed bag at room temperature for up to 3 days. For longer storage, you can freeze slices of the loaf and toast them as needed.

Q3: Can I use all-purpose flour instead of bread flour?

• Bread flour has a higher protein content, which helps give the loaf its airy, chewy texture. If you must use all-purpose flour, the texture may be slightly denser, but the bread will still be delicious.

Q4: Can I use almond milk instead of regular milk?

• Yes! You can use almond milk or any other plant-based milk as a substitute. Keep in mind that it may slightly alter the flavor of the bread.

Q5: Can I make Hokkaido Milk Loaf without a stand mixer?

• Absolutely! You can knead the dough by hand, though it will take a bit longer—about 15-18 minutes of kneading.

Conclusion

Hokkaido Milk Loaf is a delightful, soft, and fluffy bread that’s perfect for any occasion. With its rich texture, subtle sweetness, and versatility, it’s no wonder that it’s become a favorite in Japanese baking and beyond. By following this step-by-step guide, you’ll be able to create this delicious loaf in your own kitchen. Whether you enjoy it as toast, in sandwiches, or simply on its own, this bread is sure to become a family favorite.

Give it a try, and enjoy the soft, pillowy goodness that is Hokkaido Milk Loaf!

Hokkaido Milk Loaf Recipe: A Soft and Fluffy Japanese Delight

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• Author: David Andersson
• Total Time: 3 hours
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

Hokkaido Milk Loaf is a Japanese-style bread known for its soft, tender, and slightly sweet taste. Its key characteristic is the fluffiness, which is achieved through a combination of ingredients, particularly the use of Tangzhong—a flour-and-water mixture that helps retain moisture. The bread is rich in flavor and moisture, thanks to ingredients like milk, heavy cream, and butter, creating an irresistibly soft texture that makes it a favorite for sandwiches or even as a stand-alone treat.

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Ingredients

Scale 1x2x3x

Tangzhong (water roux):

• 3 tbsp (25 g) bread flour

• ½ cup (120 ml) milk (or water)

Dough:

• 3 ¼ cups (400 g) bread flour

• 3 tbsp (40 g) sugar

• 1 tsp salt

• 2 ½ tsp (7 g) instant yeast

• 1 large egg

• ½ cup (120 ml) warm milk

• ½ cup (120 ml) heavy cream (or full-fat milk for lighter version)

• All of the tangzhong

• 3 tbsp (40 g) unsalted butter, softened

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Instructions

Make Tangzhong:

1. Whisk flour and milk in a small saucepan until smooth.

2. Cook over medium heat, stirring constantly, until it thickens to a paste (about 150°F / 65°C, pudding-like).

3. Remove from heat and let cool to room temperature.

Make Dough:

1. In a large mixing bowl, combine bread flour, sugar, salt, and yeast.

2. Add egg, milk, cream, and tangzhong. Mix until dough starts to come together.

3. Knead (stand mixer 10–12 min or by hand 15–18 min) until smooth and elastic.

4. Add softened butter and knead again until fully absorbed and dough passes the windowpane test.

5. Place dough in a greased bowl, cover, and let rise until doubled (1–1 ½ hours).

Shape Loaf:

1. Punch down dough and divide into 3 or 4 equal portions. Shape each into a ball, cover, and rest 15 minutes.

2. Roll each piece into an oval, fold sides inward, then roll up like a jelly roll. Place seam-side down in a greased loaf pan.

3. Cover and let rise again until dough nearly reaches the top of the pan (about 45–60 minutes).

Bake:

1. Preheat oven to 350°F (175°C).

2. Brush top with egg wash (1 egg + 1 tbsp milk).

3. Bake 30–35 minutes, until golden brown and loaf sounds hollow when tapped.

4. Remove from pan, cool on wire rack before slicing.

Notes

This Hokkaido Milk Loaf is known for its pillowy softness and slightly sweet flavor, making it perfect for toast, sandwiches, or simply enjoyed on its own. Its fluffy texture stays fresh longer than most breads, so it’s a wonderful homemade staple for both everyday meals and special occasions.

• Prep Time: 25 minutes (plus 2 hours rising time)
• Cook Time: 35 minutes
• Category: Bread
• Method: Baked
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 5g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: Moderate

Keywords: Hokkaido Bread, Japanese Milk Bread, Soft Japanese Loaf, Fluffy Milk Loaf