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    You are here: Home / Bread, Buns and Yeasted Bakes / Vegan Hokkaido Milk Bread

    Vegan Hokkaido Milk Bread

    Published: Jul 9, 2019 · Modified: Jul 10, 2019

    Go to Recipe

    Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.

    Loaf of vegan Hokkaido milk bread with the end torn off

    I have been wanting to veganise my Hokkaido milk bread recipe for a while now, but it's taken me a couple of tries to get it right. Happily, I've finally managed to create an eggless and dairy free version that is just as soft, fluffy and delicious as the original!

    This vegan Hokkaido milk bread is dangerously good, it takes some serious willpower not to just eat the whole loaf in a day... It is seriously the softest, most flavourful bread you will ever eat!

    A chunk of torn vegan milk bread on a grey background

    What Is Hokkaido Milk Bread?:

    Hokkaido milk bread is like an Asian version of brioche, but it is even softer and uses a lot less butter! It has a cloud-like, tender crumb which can be pulled apart into flaky layers. It is amazing with jam for breakfast or snacking!

    It can also be sliced to make sandwiches or toast, and because it is sweet and flavourful on it's own I even like just eating it plain!

    It is made using the tangzhong method, which helps to keep the bread soft and moist without adding loads of fat, and also helps the bread stay soft for longer.

    What Is Tangzhong?:

    Tangzhong is basically where you take a portion of the flour and liquid of the recipe and mix them together like a roux, then cook it until it forms a thick, pudding-like texture. This mixture is then cooled and added to the bread dough.

    This technique pre-gelatinises the starches in the flour which means that they can absorb more water. In fact, flour will absorb twice as much hot water or milk as it does the lukewarm water or milk you would usually use in yeasted doughs.

    Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it is able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. This means that the bread will rise higher due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast).

    Because the bread retains more water during baking, it will be softer and more moist and stay fresh for longer.

    Hands tearing apart a loaf of vegan Hokkaido milk bread

    Hands tearing apart a loaf of vegan Hokkaido milk bread

    How To Make Vegan Hokkaido Milk Bread:

    (For ingredients and full instructions see the recipe card below)

    *For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

    Start by making the tangzhong - whisk together some bread flour and milk in a pan; I use 1 part flour to 5 parts liquid by weight.

    Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a paste/pudding-like consistency (think wallpaper paste...). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature. (This only takes half an hour or so).

    The tangzhong

    Once the tangzhong has cooled (it will become much thicker as it cools, don't worry.), mix together the yeast (either fast action/instant or dry active is fine) with the rest of the (lukewarm) soy milk and a pinch of the sugar.

    Set it aside for about 10 minutes until it goes foamy. This step is only necessary if you are using dry active rather than instant yeast, but I like to do it with the instant as well as it enables to to check if your yeast is still active. If the mixture doesn't go foamy then your yeast is dead and you will need to buy more.

    activating the yeast

    Mix together the rest of your bread flour and sugar, along with a teaspoon of salt, in the bowl of a stand mixer. Add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough.

    Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time.

    Next, add softened vegan butter and knead for a further 5-10 minutes until it is well incorporated and the dough is smooth, elastic and no longer feels greasy.

    If you don't have a stand mixer then you can knead it by hand instead but be prepared to get a bit sticky and it could take as long as 25 minutes, as kneading by hand is slower.

    Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot for 1-2 hours).

    Step by step of making the dough

    How To Shape The Loaf:

    The following day (or once the dough has doubled in size at room temperature), knock back the dough and give it a brief 30 second knead to knock out the air bubbles.

    Divide it into 3 or 4 even pieces and roll each one into a ball. (Use 4 pieces for a loaf as pictured, with 4 'humps', or 3 for a loaf with 3 'humps'). Line an approx  11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.

    Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.

    Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.

    step by step of shaping the dough

    The shaped rolls of dough

    Loosely cover and leave to rise until at least doubled in size, it should rise above the top of the tin. This can take 1-2 hours (mine took 1 ½). It will be slower if the dough was refrigerated overnight, and quicker if it had it's first rise at room temperature.

    If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer.

    Once the loaf has risen, gently brush the top with a mixture of maple syrup and water, making sure that none drips down the sides as that can make the bread stick to the tin. If you don't want a sweet glaze then you can brush it with aquafaba instead.

    before and after of the rising loaf

    Place the loaf in a preheated oven and bake for 30-50 minutes, until a probe thermometer reaches 94C/201F when poked into the middle of the loaf. You may need to cover the top loosely with tin foil part way through baking if it starts to colour too much.

    If you want the loaf to have a shinier crust, brush it with some more of the maple syrup water halfway through baking.

    Once the vegan Hokkaido milk bread is baked, remove it from the oven and brush with some more of the glaze. Let it cool in the tin for 10 minutes then lift it out onto a wire rack to cool completely before slicing.

    Side shot of a loaf of baked milk bread

    Can I Freeze Vegan Hokkaido Milk Bread?:

    Yes. I like to freeze this vegan Hokkaido milk bread in individual slices then pop them in the toaster or under the grill straight from frozen as needed.

    A sliced loaf of milk bread

    Vegan Ingredient Swaps:

    I made a couple of changes to my original recipe in order to veganise this Hokkaido milk bread. The milk is replaced with soy milk; you can use another non-dairy milk but soy really is best as it is the most similar to dairy milk. It has a high protein and fat content and soy also contains lecithin which helps create a better crumb structure.

    I used aquafaba (the liquid drained from a can of chickpeas) to replace the egg as it has similar binding and emulsifying properties. You could also use a commercial egg replacer instead. I don't recommend swapping it for ground flax or chia seeds as you will end up with a speckled crumb.

    The butter is a simple swap for a vegan block butter. Make sure that you use the kind that comes in a solid stick rather than the spreadable kind in a tub, which has too low a water content for baking. I use Naturli vegan block. I also upped the quantity very slightly to account for the fat usually provided by the egg yolk.

    I did test a loaf using coconut oil instead of butter, but found it to be a little dense and lacking in flavour, so I don't recommend using coconut oil.

    I also found that the vegan version needed a higher hydration level than the non-vegan one, which is why the recipe reads rather differently to my original.

    Close up of the crumb of vegan Hokkaido milk bread

    Quick Notes:

    • This bread is meant to be sweet, but if you want it a little less sweet then you can halve the amount of sugar. DO NOT omit it completely as some sugar is needed for the texture and to help with the rise.
    • To get aquafaba, just use the liquid drained from a can of chickpeas.
    • If you don't want to use aquafaba, you can swap it for a commercial egg replacer instead.
    • I recommend making the dough the day before you want to bake the bread to break up the work a bit. It can be done all in one day if you prefer though.
    • I highly recommend using a stand mixer to make this bread as it is a very soft and sticky dough that takes a while to knead, meaning that it is difficult (but certainly not impossible!) to make by hand.
    • This is an enriched bread dough (meaning that it contains milk, fats and sugar rather than just water). This makes it soft and delicious, but also means that it may take longer to rise. The time it takes will vary depending on how warm your kitchen is, and whether you refrigerate the dough overnight or not.
    • Use bread flour for the best texture.
    • The amount of flour needed may vary a bit as different brands absorb different amounts of liquid. Start with the quantity given in the recipe and add a little more as needed if the dough is too wet. This is meant to be a soft sticky dough however, so don't add too much as that will make the bread dry.
    • The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much.

    If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

    A sliced loaf of milk bread
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    4.93 from 28 votes

    Vegan Hokkaido Milk Bread

    Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.
    Course Breakfast
    Cuisine Japanese, vegan
    Keyword bread
    Prep Time 1 hour
    Cook Time 40 minutes
    Rising Time 14 hours
    Total Time 15 hours 40 minutes
    Servings 1 large loaf
    Author Domestic Gothess

    Ingredients

    Tangzhong:

    • 30 g (¼ cup) bread flour
    • 150 ml (scant ⅔ cup) unsweetened soy milk

    Step 1:

    • 7 g (2 tsp) instant/fast action or active dry yeast
    • 5 g (1 tsp) sugar
    • 150 ml (scant ⅔ cup) lukewarm unsweetened soy milk

    Step 2:

    • 400 g (3 + ⅓ cups) white bread flour (plus extra as needed)
    • 55 g (¼ cup) caster sugar
    • 1 tsp salt
    • 3 Tbsp aquafaba (or more milk)
    • 40 g (2 Tbsp + 2 tsp) vegan block butter softened

    Glaze

    • ½ Tbsp maple syrup
    • 1 Tbsp water

    Instructions

    • Start by making the tangzhong; whisk together the 30g bread flour and 150ml milk in a pan until no lumps remain.
    • Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency (think wallpaper paste...). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature.
    • Once the tangzhong has cooled (it will become much thicker as it cools, don't worry.), mix together the yeast with the other 150ml of the (lukewarm) soy milk and the 5g sugar. Set it aside for about 10 minutes until it goes foamy.
    • Mix together the 400g bread flour, 55g sugar and tsp salt in the bowl of a stand mixer. Add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough.
    • Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time. Conversely if it is too dry add in a drop more milk.
    • Next, add the softened vegan butter and knead for a further 5-10 minutes until it is well incorporated and the dough is smooth, elastic and no longer feels greasy.
    • Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot until doubled in size, 1-2 hours).
    • The following day (or once the dough has doubled in size at room temperature), knock back the dough and give it a brief 30 second knead to knock out the air bubbles.
    • Divide it into 3 or 4 even pieces and roll each one into a ball. (Use 4 pieces for a loaf as pictured, with 4 'humps', or 3 for a loaf with 3 'humps'). Line an approx  11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.
    • Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.
    • Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
    • Loosely cover and leave to rise until at least doubled in size, it should rise above the top of the tin. This can take 1-2.5 hours (mine took 1 ½). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer.
    • While the dough is rising, preheat the oven to 180°C/350°F/gas mark 4. Mix together the maple syrup and water in a small bowl.
    • Once the loaf has risen, gently brush the top with the maple syrup mixture, making sure that none drips down the sides as that can make the bread stick to the tin. If you don't want a sweet glaze then you can brush it with milk or aquafaba instead.
    • Place the loaf in the preheated oven and bake for 30-50 minutes, until a probe thermometer reaches 94°C/201°F when poked into the middle of the loaf. You may need to cover the top loosely with tin foil part way through baking if it starts to colour too much.
    • If you want the loaf to have a shinier crust, brush it with some more of the maple syrup water halfway through baking.
    • Once the bread is baked, remove it from the oven and brush with some more of the glaze. Let it cool in the tin for 10 minutes then lift it out onto a wire rack to cool completely before slicing. Store in an airtight container.

    Notes

    For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

    slices of milk bread on a grey background with a beige cloth.

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    Reader Interactions

    Comments

    1. Vera

      September 01, 2021 at 3:13 pm

      Hi, I have not made this yet, but was wondering if you need to grease the loaf pan before putting the "rolls" in? And if so, would you do it with vegan butter? It looks delicious, I'm planning on making it soon!

      Reply
      • Hannah

        September 01, 2021 at 9:16 pm

        Hi Vera, I line the tin with baking parchment rather than greasing it.

        Reply
      • Judith

        March 18, 2022 at 7:25 am

        I really want to try this. Do you think maple syrup or birch sugar can be used in place of caster sugar. Thanks.

        Reply
        • Hannah

          March 18, 2022 at 8:31 am

          Hi Judith, I would recommend coconut sugar if you want to use a natural sugar. As maple syrup is a liquid it may make the dough a bit wet, but if you really want to use it you can always add a bit more flour as needed. Birch sugar is highly toxic to dogs and therefore I avoid it at all costs.

          Reply
          • Judith Petersen

            March 18, 2022 at 9:46 am

            Many thanks!! Can't wait to try.

            Reply
          • Jes

            March 20, 2022 at 4:45 am

            Hello! Is the Aquafaba dried/ powder or did you add it as the liquid?

            Reply
            • Hannah

              March 21, 2022 at 8:52 am

              Hi Jes, liquid!

              Reply
    2. Simone

      September 16, 2021 at 6:28 am

      5 stars
      I made this and it was perfect! Thank you, Hannah!
      I followed the recipe exactly as it is. Oven time for me was 30 minutes with two rising times of 1h20min and 1h (I baked in the evening so wanted to speed up the process). The result is a fluffy, beautiful and delicious bread!

      Reply
    3. Lauren

      September 26, 2021 at 5:37 am

      This looks amazing.
      Can you replace the bread flour with a good quality Gluten free Bread flour?

      Reply
      • Hannah

        September 27, 2021 at 11:22 am

        Hi Lauren, I haven't tried but I don't think it will work very well. It is best to use a bread recipe that is designed to be gluten-free rather than trying to adapt one.

        Reply
      • Margaret Swank

        February 05, 2022 at 11:58 pm

        5 stars
        I made this with Extra White Gold Gluten Free Bread flour blend. It turned out really yummy. The bread was a little denser, but I also used flax milk rather than almond. The flavor was amazing, and the bread soft and moist. Best GF/Vbread I’ve had!!!

        Reply
        • Hannah

          April 18, 2022 at 9:33 pm

          5 stars
          Hello there, would I be able to use egg whites instead of Aquafaba?

          Reply
          • Hannah

            April 19, 2022 at 9:19 am

            Hi Hannah, I would just use more milk.

            Reply
    4. Robyn

      November 08, 2021 at 2:10 am

      5 stars
      I made this following the recipe exactly, with the exception of using macadamia nut milk. It is far and away the best bread I’ve ever made! This one is a keeper!

      Reply
    5. abby

      November 09, 2021 at 6:19 pm

      Hi just wondering the brand of flour you use?I live in America and our flour is packed with chemicals that are really bad for us and they are actually banned in Europe so I really want to buy a brand of flour from Europe instead.

      Reply
      • Hannah

        November 09, 2021 at 7:50 pm

        Hi Abby, Shipton Mill, Marriage's and Doves Farm are all really good brands.

        Reply
      • bradley

        December 19, 2021 at 9:55 pm

        5 stars
        Hi, Abby. I use King Arthur's Unbleached Bread Flour. The ingredients listed are: 100% organic unbleached hard red wheat flour and 100% organic malted barley flour. You can find it at Whole Foods, along with other places, I imagine. KA's is a little more expensive, but I find their products as good as they come.

        Reply
    6. Kasper (Denmark)

      December 03, 2021 at 10:25 am

      Hi Hannah,
      This looks absolutely amazing! I am just hesitant to start because I can't seem to make the numbers match. The expected duration of the "project", to be specific. If I am adding up the time needed for bulk, pre-rise and even yeast activation I still get nowhere near the 14 hours that are listed in the overview. Ì would really like to get the rise and rest times right, so what am I missing? 🙂
      Best regards and impressed applause (for your work and recipes in general) from across the friendly minipond.

      Reply
      • Hannah

        December 05, 2021 at 6:54 pm

        Hi Kaspar, Thank you! The numbers are only an estimation as rising and prep times will vary; it's impossible to give an accurate time. I always let my dough rise in the fridge overnight which is why I give such a long rising time.

        Reply
    7. Orly

      April 10, 2022 at 9:26 pm

      Hey! This look amazing and I’m planning on making it. Do you think it would work as buns instead? With the same type of rolling and shaping?

      Reply
      • Hannah

        April 18, 2022 at 9:59 am

        Hi Orly, yes that will work, just bear in mind that they won't take as long to bake.

        Reply
    8. Tegan

      April 16, 2022 at 12:56 pm

      5 stars
      I've never managed to make a vegan sweet bread so soft before. Brilliant recipe. Just like all of these. Struck a gold mine! Thank you! 🙂

      Reply
    9. Ama

      May 12, 2022 at 2:43 am

      5 stars
      Made this today and did the overnight proof method and was great! A couple changes I made because I just didn't have certain ingredients were: used vegan buttery spread because I had no sticks, used oat milk instead of soy and it was not my favorite oat milk but it didn't ruin the bread at ALL! Next time I make this I want to make it a cinnamon swirl raisin milk bread! I'm assuming during the rolling section I would spread cinnamon, sugar, and some raisins in each roll. I could even put in the raisins during the kneading part. Thanks for the recipe I will definitely be keeping it around!

      Reply
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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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