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Japanese Milk Bread Bun

Servings 6 buns



  • 20 g bread flour
  • 30 g water
  • 60 g whole milk


  • 120 g milk
  • 9 g yeast
  • 320 g bread flour
  • 35 g sugar
  • 7 g salt
  • 1 egg
  • 1 egg yolk
  • Splash of milk and 1 egg for brushing optional


  • Combine Tangzhong ingredients in a pot and heat until it turns into a paste.
  • Mix 120g whole milk with 9g of yeast. Sit for several minutes.
  • 320g bread flour, 35g sugar, 7g salt, and mix.
  • Add the milk mixture to the flour mixture and mix.
  • Add the Tangzhong and 1 egg and 1 yolk to the milk and flour mixture when it is well incorporated. Mix.
  • 42g of soft butter and knead until the dough becomes less sticky. This might take up to 30 minutes by hand, or 8 minutes using a stand mixer.
  • Shape the dough into a ball roughly, then placed into a greased bowl. Cover for 1.5 hours or until doubled.
  • Take out the dough and deflate. Lightly flour a surface and then divide the dough evenly into 6 pieces.
  • Shape each portion into a bun or ball shape by tucking in the bottoms.
  • Place them on a baking tray and cover. Let rise for another 1.5 hours or until doubled.
  • Brush with egg wash.
  • Bake at about 180C for 16 to 18 minutes until golden brown. Temperature depends on oven (mine is a toaster oven, so a conventional oven might require 200C for the same amount of time).


Yes, this is almost exact to Joshua Weissman's recipe.