It’s been raining here in Southern California. For days.
When it rains, the Rasa Malaysia kitchen is closed because I only develop, cook and shoot new recipes when the sun is out.
So I apologize of the lack of updates and recipes since the holidays.
My baking assistant and I worked on this amazing, soft, cottony Japanese-inspired milk bread recipe before the holidays but I never got a chance to share the recipe until now.
This milk bread recipe applies a roux technique to make the dough.
First part of the dough is cooked first.
This technique yeilds soft, puffy and absolutely amazing bread.
You can make this using regular 9X5″ loaf pan or baking dishes for split-top buns.
I made them into these cute clover-shaped buns because they are just so cute.
How Many Calories Per Serving?
This recipe is only 329 calories per serving.
Pairs well with:
Milk Bread Recipe
Milk Bread – Japanese-inspired milk bread that is cotton soft, sweet and delicious. Using roux method, this milk bread recipe is a keeper.
Ingredients
- 5 1/3 cups bread flour, divided, plus more for surface
- 1 cup heavy cream
- 1/3 cup honey
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons active dry yeast, from about 3 envelopes
- 2 tablespoons kosher salt
- 3 large eggs
- 1/2 stick unsalted butter, cut into pieces, room temperature (4 tablespoons)
- nonstick vegetable oil spray
- flaky sea salt
Directions
- 1
Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Add cream, honey and cook, whisking until honey dissolves.
- 2
Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
- 3
Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- 4
Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 3 smaller pieces. Place 3 pieces of dough side-by-side in each muffin cup. Let rise again in a warm place until doubled in size and puffing over top of muffin pan), about 1 hour.
- 5
Preheat oven to 375°. Beat remaining egg with 1 tsp. water. Brush top of dough with egg wash and sprinkle with sea salt. Bake, rotating pan halfway through, until bread is deep golden brown, about 25–35 minutes. Let milk bread cool slightly in pan before turning out.
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Nichole
You said to a previous commenter that one could make this in a regular loaf pan but that it would have to be made as “pull apart bread”. This would be my first time making pull part bread and my second time making bread (I’ve only made potato bread in the past), can you give me more info on how to do that and if all of the times given are the same or if they change when cooked as a loaf. Thanks so much!! I love your site and your recipes. You’re definitely one of my favorite food bloggers. Your Asian recipes are so authentic and I like how you keep the ingredients simple. Thanks again!!
Rasa Malaysia
Hi Nicole, if you make this into pull apart bread, you are basically putting all the dough balls into the regular loaf pan instead of shaping them like shown in this post. Thanks for your sweet support!
Heather
Can I use molasses instead of honey since im allergic to horse ey
Monette Pangan
This is the exact recipe of the Kindred Milk Bread that was featured on Food 52–word for word, I think. The bread is really good and versatile–best of all, one of the easiest to make!
Rasa Malaysia
I adapted it from Bon Appetit.
Yen
May i know how do i incorporate this recipe by using a zojirushi bread maker??
Rasa Malaysia
I am not sure as I don’t have one.