Japanese Milk Bread

Description

Japanese Milk Bread (often baked as pull-apart custard or cream buns) is renowned for its cloud-like softness, pillowy texture, and rich, melt-in-your-mouth crumb. The top image shows the soft, aerated dough or custard-rich batter being poured into a parchment-lined square baking pan, while the bottom image showcases the golden, segmented pull-apart loaf dusted gracefully with powdered sugar.

Ingredients

• Bread flour: 350g (for high gluten and soft structure)

• Milk: 150ml (warm, plus extra for brushing)

• Sugar: 40g (for gentle sweetness)

• Yeast: 5g (instant dry yeast)

• Egg: 1 large (room temperature)

• Butter: 40g (unsalted, softened to room temperature)

• Salt: 1/2 teaspoon

• Custard filling / Cream (optional): 1 cup pastry cream or vanilla custard (if making filled pull-apart buns)

• Powdered sugar: For dusting on top after baking

Instructions

1. Activate the Dough: In a large bowl or stand mixer, combine the warm milk, instant yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy.

2. Mix the Base: Add the bread flour, remaining sugar, egg, and salt. Knead for 10–15 minutes until a smooth, elastic dough forms.

3. Incorporate Butter: Add the softened butter and continue kneading until the dough passes the windowpane test and is smooth and non-sticky.

4. First Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Shape and Pan: Punch down the dough, divide it into equal portions (or pipe/layer with custard as shown), and arrange them neatly in a square baking pan lined with parchment paper.

6. Second Rise: Cover and let rise again for 30 to 45 minutes until puffy.

7. Bake: Preheat your oven to 175°C (350°F) and bake for 20 to 25 minutes until the top is golden brown.

8. Finish: Let it cool slightly, dust generously with powdered sugar, and pull apart to serve.