5.0 from 1 reviews
Milk Bread
Commonly found in Asian bakeries, this pillow-soft bread uses Tangzhong to render three tall, spiraled loaves that are airy and delicately sweet, taking your everyday toast to the next level. Watch the recipe video below.
Yield: 1 (9x5-inch) loaf
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (160 grams) warm whole milk (120°F/49°C to 130°F/54°C)
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 large eggs (100 grams), room temperature and divided
  • 1 tablespoon (15 grams) whole milk
Tangzhong:
  • (makes about ⅓ cup)
  • ⅓ cup plus 1 tablespoon (95 grams) whole milk
  • 2 tablespoons plus 1 teaspoon (19 grams) all-purpose flour
Instructions
  1. Step 1. Make Tangzhong: In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture thickens and registers 149°F (65°C) on an instant-read thermometer and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.

  2. Step 2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, yeast, and salt by hand. Add Tangzhong.

  3. Step 3. In a small bowl, lightly whisk together warm milk, melted butter, and 1 egg (50 grams). Add milk mixture to flour mixture, and beat at low speed until a soft dough forms, about 3 minutes. Scrape sides of bowl, and switch to the dough hook attachment. Beat at low speed for 3 minutes. Increase mixer speed to medium-low, and beat for 8 minutes. Check for proper gluten development using the windowpane test. (See Note.)

  4. Step 4. Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. (See Note.)

  5. Step 5. Spray a 9x5-inch loaf pan with cooking spray.

  6. Step 6. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 3 equal portions (about 260 grams each). Shape each portion into a ball. Roll each ball into a 12x5-inch oval. Place one oval horizontally in front of you. Fold right third over middle third. Fold left side over middle. Using a rolling pin, flatten dough, and reroll into a 12x5-inch oval. Starting with one short side, roll up dough, jelly roll style, into a cylinder. Place seam side down in the center of the prepared pan. Repeat with remaining two portions of dough and place in the pan on either side of the first cylinder. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough fills pan, 30 to 45 minutes.

  7. Step 7. Preheat oven to 350°F (180°C).

  8. Step 8. In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush top of loaf with egg wash.

  9. Step 9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 30 minutes, covering with foil during last 10 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

  10. VARIATIONS:
  11. Orange Cardamom Rolls
  12. Makes 9 rolls

  13. • ¼ cup (57 grams) unsalted butter, softened
  14. • ¾ cup (150 grams) granulated sugar
  15. • 1½ tablespoons (18 grams) packed orange zest
  16. • ¼ teaspoon ground cardamom

  17. Step 1. Prepare dough as directed through step 3. Line a 9-inch square baking pan with parchment paper, letting excess extend up side of pan.
  18. Step 2. Lightly punch down dough, and turn out onto a lightly floured surface. Roll into an 18x12-inch rectangle. Using a small offset spatula, spread butter onto dough, leaving a ½-inch border on one long side. In a small bowl, combine sugar, zest, and cardamom. Sprinkle over butter.
  19. Step 3. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log with hands to an 18-inch length and more even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 9 (2-inch-thick) rolls, trimming edges slightly, if necessary. Place rolls, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and fills pan, about 30 minutes.
  20. Step 4. Preheat oven to 350°F (180°C).
  21. Step 5. Prepare egg wash as directed, and brush onto dough.
  22. Step 6. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 30 minutes. Serve warm or at room temperature.


  23. Almond Cream Buns
  24. Makes 12 buns

  25. • 3 tablespoons (42 grams) unsalted butter, softened
  26. • ¼ cup (50 grams) granulated sugar
  27. • ⅔ cup (64 grams) almond meal
  28. • 1 large egg white (30 grams)
  29. • ⅛ teaspoon almond extract
  30. • ¼ cup (31 grams) all-purpose flour
  31. • ⅛ teaspoon kosher salt
  32. • ¼ cup (28 grams) sliced almonds

  33. Step 1. Prepare dough as directed through step 3. Line 2 sheet pans with parchment paper.
  34. Step 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until fluffy, about 2 minutes. Beat in almond meal until combined. Add egg white and almond extract, and beat at low speed until combined. Beat in flour and salt. Refrigerate until ready to use.
  35. Step 3. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 pieces (about 68 grams). Shape each piece into a smooth ball. Roll each ball into a 3½-inch disk. Place a heaping tablespoon almond cream in center of each disk. Pinch edges up and around filling until well-sealed. Place dough, seam side down, on work surface. Gently cup with your hand, and rotate dough 2 to 3 times to seal and create a smooth round. Place on prepared pans. Using sharp scissors, make 4 shallow (about ½ inch) cuts equidistant around buns. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  36. Step 4. Preheat oven to 350°F (180°C).
  37. Step 5. Prepare egg wash as directed, and brush onto dough. Top with sliced almonds.
  38. Step 6. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 14 minutes. Serve warm or at room temperature.

  39. Gruyère and Chive Rolls
  40. Makes 14 rolls

  41. • 2 tablespoons (28 grams) extra-virgin olive oil
  42. • 1½ cups (170 grams) freshly grated Gruyère cheese, divided
  43. • 4 tablespoons (12 grams) chopped fresh chives, divided

  44. Step 1. Prepare dough as directed through step 3. Line 2 sheet trays with parchment paper.
  45. Step 2. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 17x14-inch rectangle. Place dough horizontally in front of you, and brush with oil. Sprinkle 1 cup (113 grams) cheese on right half of dough. Top with 3 tablespoons chives (9 grams). Fold left side of dough over right side. Using a pastry wheel, cut dough into 14 (1-inch-wide) strips. Twist each strip, and form into a spiral, tucking and pinching end underneath to seal. Place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  46. Step 3. Preheat oven to 350°F (180°C).
  47. Step 4. Prepare egg wash as directed, and brush onto dough. Top with remaining ½ cup (57 grams) cheese.
  48. Step 5. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Top with remaining 1 tablespoon (3 grams) chives. Serve warm or at room temperature.
Notes
To check for proper gluten development, use the windowpane test: Pinch off a small piece of dough, and carefully stretch to a thin sheet. If dough stretches into a translucent sheet without tearing, it is ready. If dough tears, it requires more kneading.

To test for doubling, quickly press the tips of two fingers ½ inch into dough. If dents remain, the dough has doubled in size.
 

Milk Bread | Commonly found in Asian bakeries, this pillow-soft bread uses Tangzhong to render three tall, spiraled loaves that are airy and delicately sweet, taking your everyday toast to the next level. Find recipe at redstaryeast.com.

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5 Comments
  1. Would this work with gluten free flour?? And do you have gluten free recipes?? Thanks

  2. Love Me Some Homemade Bread!!!!!

  3. This bread looks so lovely and I would love to try it but was wondering if you think it would be possible to substitute vegan ingredients. Thanks for your help.

    • Hi Tina,
      We have not tested this recipe with vegan substitutes. You can certainly experiment on your own. Let us know how it turns out! Search ‘vegan’ on our website to find our vegan recipes.
      Happy baking!
      Carol

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