Vegan Japanese Milk Bread
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4.7
18 reviews
Excellent
Vegan Japanese Milk Bread
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Hokkaido-inspired coconut milk buns. Just a simple, fluffy, soft vegan milk bread with no weird ingredients. Great recipe for impressing your friends and fam.
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Ingredients
Tangzhong (Water Roux)
- ½ cup water (120 g)
- ⅓ cup all purpose flour (45 g)
Hokkaido Milk Bread Dough
- ½ can coconut cream or full-fat coconut milk (200 g; see Notes)
- 3 tbsp vegan butter or margarine (40 g)
- ¼ cup sugar (50 g)
- 1 tsp salt (6 g)
- 2½ cups all purpose flour (325 g; see Notes)
- 2½ tsp instant yeast (10 g)
"Egg" Wash *optional
- 1 tsp warm water
- 2 tsp brown sugar or syrup
Instructions
- Add tangzhong ingredients to a small saucepan. Set it on the stove at low heat and whisk until smooth. I used chopsticks but you can use, you know, an actual whisk. Once smooth, let it heat for about 5 minutes or until thickened (see video below), whisking occasionally.
- Add tangzhong and coconut cream to the bowl of a stand mixer.
- Keep the saucepan going on low heat. Add the vegan butter or margarine and let it melt, then turn off the stove.
- Add the melted butter and the rest of the ingredients except the yeast to the bowl, then start mixing in the stand mixer using the dough hook.
- When the ingredients are roughly mixed but haven't yet started coming together, add the yeast. We want to add it last to avoid the hot butter and tangzhong from killing any yeast.
- Now let the stand mixer knead the dough for 12 to 15 minutes. (See Notes.)
- The dough should now be soft and smooth. Shape into a ball and let it rest in the bowl, covered, for 1 1/2 hours.
- After rising, the dough should be about 1.5x its original size. Take it out of the bowl and flatten into a big circle, pressing out any air pockets.
- Slice the circle into eight equal pieces. Roll each piece into a ball (see video) and place into a round baking pan. Or a square one. Whatever you have.
- Cover and let rise. After 30 minutes, preheat the oven to 350 °F (175 °C).
- Optional: Mix the "egg" wash ingredients together in a small cup and gently brush onto the risen rolls.
- Put your rolls into the oven at the 40-minutes mark. (My oven takes 10 minutes to preheat from cold. If yours takes longer, start the preheat a bit earlier.)
- At 25 minutes, the rolls should be lightly golden. Turn off the heat and let the rolls sit in the oven for 10 minutes before removing to cool. Let rolls cool in pan for another 10 minutes, then transfer to a wire rack.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Sodium
327mg
(14%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
191IU
(4%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8buns
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Sodium | 327mg | 14% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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