Vegan Hokkaido Milk Bread 🍞 So Soft and Fluffy
Add 1/3c (60g) flour to a saucepan
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Add 1/2c (120g) water
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Set saucepan on low heat
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Continue whisking for ~5 minutes...
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...until a thick and clumpy roux forms
Add 1/2 can (200g) coconut cream to stand mixer bowl
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Add the roux you just made
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In the saucepan from earlier, melt 3T (40g) vegan butter
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Pour the melted butter into the mixing bowl
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Add 1/4c (50g) sugar + 1t (6g) salt
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Add 2Β½c (300g) flour
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Fit bowl into the stand mixer and give everything a quick mix (~10 s)
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Add 2Β½t (10 g) instant yeast
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Knead for 12–15 minutes...
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...until dough is tight and smooth
Cover and let rise in a draft-free spot (like an unheated oven) for 90 min
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Dough should be doubled in size after first rise
Transfer to a clean surface
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Press into a large circle (make sure to press out any air pockets you see)
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Fold top and bottom thirds into the middle, creating a rectangle
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Slice into 8 equal pieces
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Shape each piece into balls
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Arrange on a pan, cover and let rise for 30 minutes
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The buns should be looking big n puffy
Preheat oven to 350 Β°F (175 Β°C), but remember to take the buns out first lol
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Optional: brush buns with glaze (1t water + 2t brown sugar)
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Turn off oven, but leave buns inside for 10 minutes
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Let cool for 10 to 20 minutes before enjoying warm!
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For recipe tips and how to store, visit the Real Ordinary Food website
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