Japanese Milk Bread

Step 1

Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms.

Step 2

In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.

Step 3

Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the butter in a stand mixer bowl and mix on low speed for 5 minutes or until a proper dough forms.

Step 4

Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth.

Step 5

Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.

Step 6

Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. Allow it to rest another 45 minutes.

Step 7

Brush with egg wash which is just 1 beaten egg and bake in the oven at 350F for 20 minutes.

Step 8

Top with garlic butter and enjoy.