Hokkaido Milky Bun

With my interest in baking bread and buns back recently with the success of a few recipes that I decided to explore, I decided to once again test out a new recipe. Unfortunately, the first attempt were a failure as I ended up with bread that was not cooked in the middle. Luckily for me though, only a small part that was not cooked so I still end up with a decent bread 🍞 

Not giving up, I adjusted the recipe further slightly and finally, my 2nd attempt were successful 😍

I adapted the recipe from Hokkaido Bread 🍞


  • 200g medium-protein flour / self-raising flour
  • 440g Japanese bread flour 
  • 30g milk powder
  • 80g sugar
  • 10g salt
  • 15g instant yeast
  • 1 nos egg (I use grade A size egg)
  • 250g milk (room temperature)
  • 140g condensed milk


  1. In the cake mixer, mix all ingredients together using the dough hook
  2. Beat until well blended on low speed
  3. And gradually increase speed as the dough form 
  4. Once it is well mix into a dough, beat it at high speed for about 20 mins
  5. Place the dough onto an oiled bowl and cover with warm cloth or cling wrap (dough may be a little sticky… it is ok as adding more flour will toughen the bread)
  6. Leave to raise for 60 to 90 mins till dough is double in size
  7. Punch out the air 
  8. Shape into rolls / bread and place into the oiled pan accordingly (you may choose any desired shape or pan)
  9. Cover and leave to raise for another 40 to 60 mins until double in size
  10. In the pre-heat oven at 160c, bake the dough for 20 minutes
  11. While warm, brush melted butter on top
  12. Serve warm

Note: These bread 🍞 / buns freeze well. Thaw to room temperature and toast for 1.5 minutes for freshly bakelike bread 🍞 / rolls / buns 😍

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