Hokkaido Milk Toast

Prep Time: 45 minutes
Cook Time: 35 minutes
Course: Breakfast
Cuisine: Japanese
Servings: 2 loaves
Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. It starts with a flour and water mixture, called tangzhong, that needs to be made ahead of time. The recipe for tangzhong is linked in the notes and I like to make it the day before I make the bread so it has time to chill.


  • 540 g bread flour
  • 86 g caster sugar
  • 8 g salt
  • 9 g milk powder
  • 22 g instant yeast
  • 86 g whisked egg plus 1 egg for wash
  • 59 g heavy cream
  • 54 g nonfat milk
  • 184 g tangzhong
  • 49 g unsalted butter melted


  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, milk powder, and yeast. Make a well in the center of the dry ingredients and add 86 grams of egg, cream, milk, and tangzhong. Combine the ingredients on medium speed until the dough starts to come together. Add the butter and continue kneading the dough for 20 minutes or until it is smooth and elastic. The dough is ready once you can stretch it very thin without it breaking. Once it does break, the break should form a circle. Grease a large bowl. Place the dough in the bowl, cover it with plastic wrap, and leave it in a warm place for 40 minutes, or until it has doubled in size.
  2. Transfer the dough to a floured work surface. Divide the dough into six equal parts, cover them with plastic wrap, and rest them for 15 minutes at room temperature.
  3. Roll out each dough ball into an oval shape. Fold 1/3 from the top edge to the middle and press. Fold 1/3 from the bottom to the middle and press. Flip the dough over and roll it until it's approximately 30 cm long. Flip the dough over and, with the seam side up, roll it into a cylinder. Repeat this process with the other dough balls.
  4. Place the rolls, seam side down, in a loaf pan (three rolls in each pan). Cover the pans with plastic wrap until the rolls have doubled in size.
  5. Preheat the oven to 356°F (180°C) Whisk the egg in a small bowl and brush it on the top of the rolls. Bake the rolls for 30 to 35 minutes or until the tops are golden brown. Cool the rolls on a wire rack before serving.


  • Tangzhong is a flour and water mixture that is cooked to a certain temperature. It's added to the dough and is what gives the bread its soft and fluffy texture. The instructions for making it are in my Soft and Fluffy Milk Toast post. You just need to make the tangzong (not the whole recipe), chill it, and then use a kitchen scale to portion out 184 grams of it to use in this recipe. You will have leftover tangzhong, which can be stored in the refrigerator for a couple of days to use in another recipe.
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