Japanese Hokkaido Buns: A Step-by-step Recipe For Soft, Like Fluff, Milk Bread With Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Hokkaido buns as tender as clouds: a recipe for Japanese milk bread

The pastry, which shares its name with one of the islands in northern Japan, is definitely worth a visit. Thanks to the special dough preparation technique, Hokkaido buns are deliciously fluffy and melt in your mouth. The recipe for delicacies cannot be classified as fast, but if all the instructions and proportions are followed, even a novice cook can bake milk bread.

Step-by-step recipe for Japanese Hokkaido buns

I love yeast dough and play around with it a lot, but the Japanese technique buns exceeded my expectations. Airy, slightly moist, with a delicate milky-cinnamon aroma and excellent taste, bread makes you forget about everything, including the recommendations of nutritionists and the eternal desire to lose weight.

Ingredients:

• 260 ml of milk;
• 400 g wheat flour;
• 2 tbsp. l. white sugar;
• 3-4 st. l. brown sugar;
• 7 g dry yeast;
• 2 chicken eggs;
• 1/2 tsp salt;
• 3 tbsp. l. butter;
• 1/2 tsp ground cinnamon.

Preparation:

1. Mix 20 g flour and 100 ml milk, whisk until smooth.

   

   Combine some of the milk and flour in a small saucepan or saucepan

2. While stirring, heat the tan-jong bread infusion for 2-3 minutes over low heat, then remove from the stove and cool.

   

   Warm up tan-jung and cool it down

3. Heat the remaining milk slightly, add regular sugar and yeast to it. Leave the brew for 15 minutes.

   

   Make a dough

4. Sift flour and salt into a large container.

   

   Sift flour and salt

5. Beat 1 egg into the flour.

   

   Add an egg

6. Pour in the dough and tan-jong bread tea leaves.

   

   Pour dough and bread leaves into a bowl

7. Stir all the ingredients, place the mixture on a floured table and knead the dough for 7-10 minutes.

   

   Knead the dough

8. Add 1 tbsp. l. melted butter, knead again until the dough no longer sticks to your hands.

9. Transfer the dough to a bowl greased with sunflower oil, cover and place in a warm place for 80–90 minutes.

   

   Place the dough in a warm place

10. Gently knead the dough that has risen in 1.5 hours and put it on the work surface, divide the mass into 8 equal parts.

    

    Cut the dough into equal sized pieces

11. Roll the blanks into balls.

    

    Roll the dough into balls

12. Roll each ball into an oval-shaped layer, brush with melted butter and sprinkle with a mixture of sugar and cinnamon.

    

    Brush the blanks with melted butter and sprinkle with cinnamon sugar

13. Close the edges of the workpieces with an overlap and lightly press down with your hand.

    

    Wrap the edges of the dough overlapping

14. Form buns by rolling the filled dough into rolls.

    

    Shape the buns

15. Place the blanks seam down on a baking sheet with baking paper, cover with cling film and let it brew for an hour.

    

    Cover the pieces with foil and let the dough rise again.

16. Grease the buns with a beaten egg and place in an oven preheated to 150 degrees for 20 minutes.

    

    After a third of an hour in the oven, the buns are ready

Video: Japanese Hokkaido buns

Japanese milk bread is an unusual and very tasty treat that will delight all baking lovers, regardless of their age. Try making Hokkaido buns and share your impressions in the comments below. Bon appetite!