More Recipes with Hokkaido Milk Bread Dough


You can make a lot of different baked goods with this dough. You can split the ingredients including the tangzhong and make each one separately, as I did or make double of each one.

For a large group, make the Raisin Buns below.

Raisin Buns – makes 16 buns with a half batch of the milk bread recipe below

[Use half of the tangzhong made below and reduce all final dough ingredient amounts by half as well.] Add 1/2 tsp cinnamon to the dry ingredients. Add 1/2 a cup of raisins 5 minutes before the end of the kneading process. (NOTE: If I made this again, I’d add 1 cup of raisins and soak them first.)

For shaping, divide risen dough into 4 portions and then each portion into 4 for a total of 16 balls. Place them into a well buttered 8×8″ baking dish and let rise. Continue as with recipe below.

After 25 minutes of baking, cover with foil and continue baking for another 10 minutes. Let cool in the pan for 10-15 minutes, remove from pan and continue cooling on a rack until the buns are room temperature.

Matcha Swirl Bread – for elegant sandwiches or just to spread butter over and eat.

Matcha Swirl Bread – 2 mini loaves with a half batch of the milk bread recipe below

[Use half of the tangzhong made below and reduce all final dough ingredient amounts by half as well.] After the first knead, remove half of the dough to another bowl. Add 1 tbsp matcha powder to the remaining dough and knead for another 2 or 3 minutes. Proceed with recipe.

After the first rise, divide each dough into 3 balls. Roll out into 6 rectangles, 3 of each colour. Arrange contrasting swirls (Matcha, Plain, Matcha and Plain, Matcha, Plain).

Roll up the rectangles into a ‘snake’ shape. Let rise. Brush with egg wash and bake as per recipe below.

Hokkaido Milk Bread – enough for 2 or 3 loaves


1/3 cup all purpose flour
1 cup liquid (all water, half milk and half water or all milk)

Method of making tangzhong:

In a small saucepan, whisk the flour into the liquid until you don’t have any lumps. Cook over medium-low to medium  (#5 or 6 on electric stove) heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking.

The mixture will thicken very quickly once the liquid gets warm enough, about 5-6 minutes in total. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, you’re done.

Remove the saucepan from the heat and transfer the cooked mixture into a clean bowl. Cover with cling wrap, sticking the wrap onto the surface of the tangzhong to prevent it from drying up. Let cool to room temperature. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in the fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more.

(Note: The chilled tangzhong should be brought to room temperature before adding into other ingredients. )

Final Dough

800 g (around 5 cups) bread or all purpose flour
1/2 cup sugar
50 g (1/2 cup) milk powder
1/2 cup half and half*
3/4 cup milk*
2 eggs
4 tbsp butter, softened at room temperature
4 tsp instant yeast
1 tsp salt
all of the tangzhong

*I didn’t have any half and half so I used 1 1/4 cup of 2 % milk.

NOTE: For savoury fillings reduce the sugar to half/a quarter of the amount used for the full recipe.

Combine all the dry ingredients in the large bowl of your stand mixer whisking to mix together. In a second bowl, combine all the wet ingredients including the tangzhong and the softened butter. Make a well in the middle of the dry ingredients and mix in the wet ingredients. Turn on the stand mixer and beat for 10 or 15 minutes, until the dough is silky and smooth.

Once you’ve kneaded the dough well, remove the bowl from the stand, cover the bowl and let the dough rise until doubled in size, roughly an hour.

Divide the dough into smaller portions depending on your final product.

For 3 loaves, divide dough into 12 equal pieces and place 4 each into loaf pans that have been sprayed with cooking spray or rubbed with softened butter.

Cover the pans loosely and allow to rise for half an hour, then glaze with milk or an egg wash.

Heat the oven to 350 degrees Fahrenheit while letting the loaves rise another 15-30 minutes.

Bake the loaves at 350 degrees Fahrenheit for approximately 40 minutes.  If they are browning too much, you can cover them loosely with foil.


11 thoughts on “More Recipes with Hokkaido Milk Bread Dough

  1. Looks great! I’ve been going through a tangzhong phase too, recently did a plain hokkaido milk bread then a wholemeal one! Such a versatile bread, I agree 🙂 yours look great 🙂 I particularly like the matcha swirl

    1. Thank you. Did you see the earlier post of hokkaido milk bread (linked above) with crispy bacon and cheddar cheese which is still my favourite? The plain loaf I did there with the 4 mini buns was great too.

      1. I hadn’t seen it, but I have now! Looks so good! 🙂 The texture looks really amazing and fluffy. Looking forward to seeing more baking from you! KJ

      2. I rarely bake bread as I’m an old single lady and don’t really eat a LOT of bread. However, I DO like to play in the kitchen so you never know what I’ll be baking.

        I have had a LJ for several years and most of my cooking/baking is posted there. I only started cross-posting to WordPress as well recently.

        Here’ s a link to the ‘tag’ page of my LJ in case you’re curious about the sorts of things I’ve made over the years.

  2. Your raisin buns remind me of challah… I haven’t had it for years (!). French equivalent (brioche) is horribly sweet and loaded with fat. I’m not a fan… Both raisin and matcha version look fabulous.

    1. The inside of the buns is very similar to hot cross buns which you find in bakeries and even the grocery store after New Year and up to Lent.

  3. What an interesting dough, I’ve not seen this type of recipe before. I bought matcha powder from Bulk Barn to make macarons with and found it to be very expensive; that large container must have set you back a pretty penny. I’m on macaron hiatus because it too difficult to make in the summer months but once I get back, I’ll definitely post the matcha recipe, it was excellent and I have you to thank because you’ve posted so many recipes with matcha! Now I shall Google this dough!

    1. I think you’ll enjoy this bread. Check out the link to the earlier post of this bread with the cheddar cheese and bacon. It was pretty amazing.

      It cost me $16.99 for 1.76 oz of matcha powder and was an organic version bought from a local Japanese grocery store. Disappointingly it was a grey green colour. Nami of “Just One Cookbook” uses the Maede-en brand powder but that’s $32-36 per ounce which I couldn’t afford at the time … she says it’s really green. sells it but, of course, doesn’t ship to Canada.

      I’d love to make macarons but my solo effort was more like a ground almond meringue than a macaron, even though it tasted ok. Maybe one day, I’ll try again. But I’ll more likely make a dobos or sacher torte before that.

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