One bite into this Asian milk bread recipe, and I promise, you’ll understand why it’s been a baking obsession across Asia and beyond. Known for its unbelievably soft, slightly sweet crumb and signature golden crust, this is the kind of bread you dream about. The kind you tear apart with your hands while it’s still warm, steam rising from its airy folds.
The first time I made it, I was both stunned and enchanted by the texture. It felt like a gentle cloud, and the flavor was delicate yet indulgent. Whether you want a perfect bread for breakfast, a base for elevated sandwiches, or a standout side for dinner, this recipe fits the bill beautifully.
This Asian milk bread recipe is perfect for cozy weekends, giftable baked goods, or anytime you’re craving something a little more special than your usual loaf. And the best part? It’s surprisingly easy with the right method, even if you’ve never made bread before.
Table of contents
Why This Asian Milk Bread Recipe Just Works (and Will Steal Your Heart)
What makes this Asian milk bread recipe different from regular white bread is its unique use of a cooked flour paste called Tangzhong. This little step, cooking a mixture of flour and milk (or water), might seem like a hassle, but it’s the game changer. It locks in moisture, keeps the bread soft for days, and gives it that dreamy, stretchy texture we all love.
Unlike typical sandwich loaves that can dry out within 24 hours, this bread stays fresh and fluffy even on day three. Plus, the dough is super versatile. You can shape it into rolls, loaves, twists, or even stuff it with sweet or savory fillings like custard, red bean paste, or shredded cheese.
Here’s another thing I love, this bread is friendly to adapt. Swap out dairy milk for a plant-based version, or reduce the sugar for a more neutral profile. Want a richer flavor? Add an egg yolk or a touch more butter. Want a more golden crust? Brush it with milk or egg wash before baking.
So if you’ve ever dreamed of making bread that’s as soft as a pillow, with a flavor that walks the line between subtle sweetness and warm nostalgia, this Asian milk bread recipe is your next weekend project.
Recipe Card
Easy Asian Milk Bread Recipe
Cuisine: AsianDifficulty: Medium12
servings20
minutes25
minutes180
kcalDiscover the secrets to making Asian milk bread that’s soft, fluffy, and perfect for sandwiches or toast. This easy Asian milk bread recipe is sure to become a favorite in your baking rotation!
Ingredients
- For the Tangzhong (Starter):
3 tablespoons all-purpose flour
1/2 cup water
1/2 cup whole milk
- For the Dough
2 3/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons instant yeast
1/2 cup warm milk
1 large egg (room temperature)
1/4 cup unsalted butter (softened)
Tangzhong mixture (from above)
- For Brushing
1 tablespoon milk
1 tablespoon melted butter (for extra shine)
Directions
- Make the Tangzhong:
- In a saucepan, whisk together flour, water, and milk over medium heat.
- Stir continuously until the mixture thickens into a paste (about 3-5 minutes).
- Remove from heat and let cool to room temperature.
- Prepare the Dough
- In a large mixing bowl, combine bread flour, sugar, salt, and yeast.
- Add the cooled Tangzhong, warm milk, and egg. Mix until a dough forms.
- Gradually knead in the butter until the dough becomes smooth and elastic (~10 minutes).
- Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1-2 hours or until doubled in size.
- Shape and Bake
- Punch down the risen dough and divide it into 3 equal portions.
- Roll each portion into a ball, then shape into logs.
- Place the logs side-by-side in a greased loaf pan.
- Cover and let rise for another 45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the top with milk, then bake for 25-30 minutes or until golden brown.
- Remove from oven and brush with melted butter for a glossy finish.
Notes
- Tangzhong is the secret to making the bread extra soft and fluffy. Don’t skip this step!
- For a richer flavor, substitute whole milk with heavy cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Insider Tips to Nail This Asian Milk Bread Recipe Every Time
- The Tangzhong is the soul of this recipe. Cook it gently over medium-low heat until it forms a smooth, pudding-like paste. If you undercook it, the bread won’t be as moist. Let it cool to room temperature before adding it to your dough.
- Use a stand mixer if kneading by hand feels challenging. It’s especially useful for incorporating the butter.
- Your ingredients, especially the milk, butter, and Tangzhong, should be at room temperature to ensure a smooth, even rise. Cold ingredients can slow fermentation and create dense pockets.
- If you like a sweeter bread, add an extra tablespoon of sugar to the dough.
- Serve slices toasted with a drizzle of honey or jam for an irresistible breakfast treat.
Delicious Variations of the Asian Milk Bread Recipe
1. Hokkaido Milk Bread Rolls
Think pillowy dinner rolls that pull apart like clouds. Simply divide the dough into 8 to 12 equal pieces after the first rise, shape into balls, and nestle them into a greased baking dish. Brush with milk or an egg wash for a golden crust. These are perfect with soup or for making sliders.
2. Matcha Swirl Milk Bread
Want a hint of earthy flavor and vibrant color? Mix 1–2 teaspoons of culinary matcha powder into half of the dough before the first rise. Then roll out both plain and matcha dough separately, stack them, and roll into a loaf for a stunning swirl. The slight bitterness of matcha pairs beautifully with the sweet milk bread base.
3. Chocolate Chip Milk Bread
This one’s always a crowd-pleaser. After the dough’s first rise, fold in ¾ cup of mini chocolate chips before shaping. The chips melt slightly into the layers, creating gooey pockets of chocolate in every slice. Use a light egg wash and dust with sugar before baking for an extra-treat finish.
4. Milk Bread Buns with Custard Filling
A nod to the popular Chinese bakery classic! Flatten small rounds of dough and fill them with a spoonful of thick pastry cream or custard. Pinch closed, seam-side down, and bake until golden. These are best enjoyed warm and slightly oozing.
FAQs
Absolutely! Substitute the whole milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative.
It’s possible that the dough didn’t rise long enough, or you may have used too much flour. Be sure to measure flour correctly and let the dough proof fully.
Yes, divide the dough into smaller portions and bake for 15-18 minutes at 350°F until golden.
The Joy of Homemade Asian Milk Bread
There’s something truly special about pulling a golden loaf of Asian milk bread from your oven, its soft, airy crumb and rich aroma immediately fill your kitchen with warmth. Whether you’re making a classic loaf, folding in custard, or playing with matcha swirls, this is a recipe that invites creativity and delivers comfort.
Baking this bread is more than just a recipe, it’s a joyful ritual. One you’ll want to repeat over and over again. And once you’ve tasted that first warm, pillowy slice, I promise you’ll understand why this bread has such a devoted following across Asia and beyond.
Love baking bread? Try our Krusteaz Waffle Recipe for a delicious breakfast treat with a crispy exterior and soft, fluffy center. Perfect for a weekend brunch!
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