Indulge in Heavenly Softness: Discover the Vegan Hokkaido Milk Bread That Will Make Your Taste Buds Dance!

If you have ever eaten Hokkaido milk bread, you know its characteristic properties: soft, loose and slightly sweet with a pillow-like texture.

But what if you are vegan? Fortunately, you can cook this classic bread with purely vegetable ingredients.

With a little patience and the right techniques you can achieve the same irresistible consistency and the same taste without dairy products or eggs.

Let's take a look at the recipe and all the tips you need to prepare this delicious bread.

What is Hokkaido milk bread?

Hokkaido milk bread, also called Japanese milk bread, is a popular bread that originally comes from Japan.

His unique texture is created by a technology called “Tangzhong” or water flour. With this method, part of the flour is cooked with water in order to obtain a gel -like consistency.

The Tangzhong method not only increases the moisture content of the bread, but also gives it its particularly soft and loose texture, so that the bread remains fresh for days. Hokkaido milk bread is often served as a toast, sandwich or even a treat with jam or butter and has a universal attraction that has made it a favorite worldwide.

The magic of Tangzhong lies in its ability to lock moisture without making the bread too tight. The result is a loaf that feels like a cloud in his hands and melts on the tongue.

Ingredients for vegan hokkaido-milk bread

Here you will find everything you need to prepare this delicious bread. These ingredients were carefully selected to reproduce the taste and texture of the traditional Hokkaido milk bread:

• Tangzhong:
  • 2 tablespoons of all -purpose flour
  • 1/2 cup of herbal milk (e.g. oat, soy or almond milk)
• Dough:
  • 2 3/4 cups of bread flour (protein -rich flour best ensures the structure)
  • 3 tablespoons of sugar (adjust the desired sweetness)
  • 1 teaspoon of salt
  • 2 teaspoons of instant yeast
  • 1/2 cup of plant milk (warm, approx. 43 ° C)
  • 1/4 cup of vegetable cream or coconut cream
  • 1/4 cup of vegan butter, soft (preferably unsalted)

Optional:

• Additional plant milk to brush the top before baking.
• Sesame grains or a pinch of sugar for garnish.

Instructions

Step 1: Prepare the Tangzhong

1. Mix the flour and plant milk in a small saucepan.
2. Cook on medium heat with constant stirring until the mixture has a pudding -like consistency. This should take about 3-5 minutes.
3. Remove from the stove and let it cool to room temperature. This step is crucial to prevent the yeast from killed in the dough.

Step 2: Do the dough

1. Mix bread, sugar, salt and instant yeast in a large mixing bowl. Stir to achieve an even mix.
2. Add the cooled tango hong, warm plant milk and cream. Mix until a shaggy dough is created.
3. Gradually knead the soft vegan butter. Continue kneading until the dough becomes smooth and elastic (approx. 8–10 minutes by hand or 5–7 minutes with a food processor with dough hook).
4. Put the dough in a slightly oiled bowl. Cover with a damp cloth or a cling film and let it go in a warm place until the volume has doubled. Depending on the room temperature, this can take 1-2 hours.

Step 3: shape the dough

1. As soon as the dough has opened, press the dough carefully to let the air out. Depending on the size of the box shape, divide into 3-4 pieces of the same size.
2. Roll each piece into a smooth ball and then press it flat until an oval is created. Fold the sides inwards, overlap them slightly and roll them firmly into a cylinder.
3. Place the rolled out dough pieces with the seam side down into a greased box shape. Distribute evenly.
4. Cover the pan with a cloth and let the dough go again until it lies just above the edge of the pan. This second climb takes about 30-45 minutes.

Step 4: bake

1. Heat your oven to 350 ° F (175 ° C).
2. Spread the top of the loaf slightly with additional plant milk to get a golden crust. Sprinkle with sesame grains or sugar for additional taste.
3. Bake for 25–30 minutes or until the top is golden brown and the loaf sounds hollow while tapping.
4. Take out of the oven and let the bread cool in the pan for 10 minutes. Place on a rust before cutting and let it cool completely.

Tips for success

• Tangzhong consistency: Reaching the right consistency is the key. It should be smooth and pasty, not liquid or too thick. This gives the dough the ideal moisture content.
• Knead: Do not rush the kneading process. The right gluten development is essential for the characteristic stretchy and soft texture of the bread. You know that the dough is finished when it exists the “window test” (stretch out a small piece of thin without it breaks).
• Correction: Be patient during the ascent phases. If your kitchen is cool, you can create a warm environment by putting the dough in the oven when the light is switched on.
• Plant milk: Choose a milk with a neutral taste and rich consistency to achieve the best results.
• Storage: Keep your bread fresh by wrapping it in a clean cloth and keeping it in an airtight container. Avoid cooling because the bread can dry out.

Serving suggestions

This vegan Hokkaido milk bread is incredibly versatile. Here are some ideas to enjoy it:

• Simple breakfast: Roast the toast slices and brush with vegan butter or fruit jam.
• Sandwiches: Use it as the basis for sweet and hearty fillings.
• Dessert delicacies: Transform the panes into French toast or bread pudding for a decadent note.
• Snack: Combine it with a warm cup of tea or coffee for a cozy snack.

Last thoughts

Baking vegan hokkaido milk bread at home may seem discouraging at first glance, but with this step-by-step instructions you are rewarded with a soft, relaxed and delicious bread that is in no way inferior to the traditional version.

His delicate sweetness and the cloud -like texture make it a favorite for all occasions. Regardless of whether you bake it for yourself or share it with your loved ones, this bread will certainly impress you.

So collect your ingredients and start with this delicious baking trip. Have fun baking!