Milky Bun Bread Recipe

Fluffy Clouds of Deliciousness: The Ultimate !

Prepare to experience bread like never before! This Milky Bun Bread, famously known as Japanese Milk Bread, isn’t just soft; it’s exceptionally light, incredibly fluffy, and boasts a delicate sweetness that will melt in your mouth. The secret? A traditional “Tangzhong” (or water roux) starter that locks in moisture, ensuring these buns stay fresh and tender for days. Perfect for sandwiches, dinner rolls, or just a delightful treat with butter, this recipe will transform your home baking!

Recipe: Super Soft Milky Bun Bread (Japanese Milk Bread)

Basic Info:

• Yields: 12 medium buns
• Prep Time: 30 minutes
• Tangzhong Cool Time: 15-20 minutes
• Rise Time (1st Proof): 1-1.5 hours
• Rise Time (2nd Proof): 45-60 minutes
• Cook Time: 18-22 minutes
• Total Time: Approximately 3-4 hours

Ingredients:

For the Tangzhong (Water Roux):

• All-Purpose Flour: 2 tablespoons (15g)
• Milk: ⅓ cup (80ml)
• Water: ⅓ cup (80ml)

For the Main Dough:

• All-Purpose Flour: 2 ½ cups (300g), spooned and leveled
• Granulated Sugar: ¼ cup (50g)
• Active Dry Yeast: 1 ½ teaspoons
• Salt: ½ teaspoon
• Large Egg: 1, room temperature
• Milk: ½ cup (120ml), lukewarm (around 105-115°F / 40-46°C)
• Unsalted Butter: 3 tablespoons (42g), softened to room temperature

For Egg Wash (Optional, for Golden Crust):

• Large Egg: 1
• Milk or Water: 1 tablespoon

Equipment:

• Small saucepan
• Whisk
• Large mixing bowl
• Stand mixer with dough hook (highly recommended) or strong hands for kneading
• Measuring cups and spoons
• Rubber spatula
• Clean kitchen towel or plastic wrap
• 9×13 inch baking pan or baking sheet
• Parchment paper
• Pastry brush (for egg wash)
• Wire rack

Step-by-Step Professional Making Process:

Step 1: Make the Tangzhong (The Secret to Softness)

1. Combine: In a small saucepan, whisk together 2 tablespoons of flour, ⅓ cup milk, and ⅓ cup water until smooth.
2. Cook: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens to a paste-like consistency, similar to a thick gravy or pudding. It should leave streaks on the bottom of the pan as you stir. This typically takes 3-5 minutes.
3. Cool: Immediately transfer the Tangzhong to a small bowl and cover it directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature (this can take 15-20 minutes). This step is crucial for the bread’s moistness and softness.

Step 2: Prepare the Main Dough

1. Activate Yeast: In the bowl of your stand mixer (or a large mixing bowl), combine the ½ cup lukewarm milk and 1 ½ teaspoons active dry yeast. Let it sit for 5 minutes until foamy, indicating the yeast is active.
2. Add Wet Ingredients: To the yeast mixture, add the cooled Tangzhong, large egg, granulated sugar, and salt. Mix gently with a whisk or rubber spatula until just combined.
3. Add Flour: Gradually add 2 ½ cups all-purpose flour to the wet ingredients.

Step 3: Knead the Dough

1. Initial Mix: If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms and most of the flour is incorporated.
2. Add Softened Butter: Now, add the softened unsalted butter to the dough.
3. Knead: Increase mixer speed to medium-low. Knead for 8-10 minutes. The dough will initially be sticky but will gradually become smooth, elastic, and will clear the sides of the bowl. Perform a “windowpane test”: pull a small piece of dough; if you can stretch it thin enough to see light through it without tearing, it’s ready.
4. Kneading (By Hand): If kneading by hand, turn the dough out onto a lightly floured surface. Knead vigorously for 15-20 minutes until smooth and elastic.

Step 4: First Rise (Bulk Fermentation)

1. Prepare for Rise: Lightly grease a clean large mixing bowl with a little oil. Transfer the kneaded dough to the bowl, turning it once to coat all sides.
2. Cover & Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free place (ideally 75-80°F / 24-27°C).
3. Rise Time: Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.

Step 5: Shape the Buns

1. Gently Deflate: Once the dough has doubled, gently punch it down to release the air.
2. Divide Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. For precise sizes, you can weigh them (approx. 55-60g each).
3. Shape Rolls: Take each piece of dough. Flatten it slightly, then pull the edges into the center and pinch them tightly at the bottom to form a smooth, tight ball. Roll it gently between your palm and the counter to ensure a perfect round shape.
4. Arrange in Pan: Arrange the shaped buns in a lightly greased 9×13 inch baking pan or on a parchment-lined baking sheet, leaving some space between them. For pull-apart buns, place them slightly closer.

Step 6: Second Rise (Proofing)

1. Cover & Rise: Loosely cover the shaped buns in the pan/on the sheet with plastic wrap or a clean kitchen towel.
2. Rise Time: Let them rise again in a warm, draft-free place for 45-60 minutes, or until they are visibly puffy, soft, and nearly doubled in size. They should look pillowy and light.
3. Preheat Oven: Towards the end of the second rise, preheat your oven to 350°F (175°C).

Step 7: Egg Wash & Bake

1. Prepare Egg Wash (Optional): In a small bowl, whisk together 1 egg and 1 tablespoon of milk or water.
2. Apply Egg Wash: Gently brush the tops of the risen buns with the egg wash. This will give them a beautiful golden-brown, shiny crust.
3. Bake: Bake in the preheated oven for 18-22 minutes, or until the buns are deep golden brown on top and sound hollow when gently tapped on the bottom.
4. Cool: Once baked, remove the pan from the oven and immediately transfer the buns (still in the pan or gently lifted out) to a wire rack to cool completely. Cooling on a rack prevents the bottoms from getting soggy.

Step 8: Serve & Enjoy!

1. Serve: Once cooled, pull them apart and enjoy! They’re perfect plain, with butter, as sandwich buns, or burger buns. The softness is truly incredible.

Professional Tips for Perfect Milky Bun Bread:

• Tangzhong is Non-Negotiable: Don’t skip or rush the Tangzhong step. It’s the secret to the bread’s incredible softness and ability to stay fresh longer. Ensure it cools completely before adding to the dough.
• Accurate Measurements: Bread baking is a science. Measure your ingredients, especially flour, accurately. A kitchen scale is highly recommended for precision.
• Yeast Activation: Always ensure your yeast is active. Lukewarm milk (not hot!) and the initial foam are key indicators.
• Thorough Kneading: This dough needs good kneading to develop strong gluten, which traps air and creates that fluffy texture. The windowpane test is a great indicator.
• Proper Proofing: Don’t rush the rising times. Let the dough double in size for the first proof and become visibly puffy for the second. A warm, draft-free environment is ideal.
• Don’t Overbake: Bake until golden brown. Overbaking will dry out the buns and make them less soft.
• Cool Completely: While tempting, resist cutting into the buns immediately. Cooling on a wire rack allows steam to escape and prevents a gummy texture, helping them set properly.
• Storage: Store cooled Milky Buns in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. To revive, warm in a microwave for 15-20 seconds or a low oven for a few minutes.