Soft sweet milk bread

This bread is soft, sweet, and delicious! This bread was inspired from my experience eating soft sweet japanese bread. I used a chinese method to make the flour paste. This helps the bread be soft!

Ingredients:

  • 5 cups bread flour
  • 1 cup sugar
  • 2 packages of instant yeast
  • 1 cup milk
  • 1 cup water
  • 1/3 cup bread flour
  • 2 eggs
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 stick butter, softened and cut up in slices

Step 1

  1. Add 1 cup water and 1/3 cup of bread flour to a sauce pan. Mix on medium heat until it forms a thick paste.
  2. Remove and set aside to cool

Step 2

  1. In a mixer, mix 5 cups flour, sugar, yeast, and salt together.
  2. Mix wet ingredients together: 1 cup milk, 1 tsp vanilla extract, 2 eggs, the flour paste from step 1.
  3. Make a well in the mixer and add the wet ingredients to the dry ingredients.
  4. Using the bread/kneading hook, knead until smooth.
  5. Add the softened butter one at a time.
  6. Knead for 20 minutes or until the dough is elastic and smooth.
  7. Set in a dry place and let it rise until double in size.

Step 3

  • Shape the dough into any shape you like.
  • Mix 1 egg white with 2 tbsp of water.
  • Brush onto the buns before baking.
  • Bake for 10-13 minutes on 350 degree oven OR until the top is golden brown.
  • Do not overbake, it will make your bread hard.
  • Remove and let cool.
  • Enjoy!

Comments

Hi Annie, I want to try to make your sweet milk bread, but I was trying to copy and paste your recipe and I couldn't.  What do I have to do?Thanks!Tria Yang

Try highlighting it again and control + c. To paste try control + v.

Hi Annie what if i just only need 2 cups of flour how to adjust the othe measurements like water water and milk and also the yeast?

Thanks Annie for sharing your sweet bread recipe...I really appreciate it.  I hope my buns will turn out great like yours too God bless you and your family. 

Hi! Thanks for your comment! I hope you try it soon!

Drools. I'm a bread freak! I'm going to try this delicious recipe. Thanks for the great ideas. ;)

Hi Gaolee, give it a try and please let me know if it turns out for you!

Thanks for sharing this recipe. These buns look delicious! I'm not much of a baker but I'll try it out. If they do turn out like yours, I'm sure my mom will love it! Thanks!!

Hope you try it!

hi, annie!what do u mean in step 2 in the 3rd line..? ( make a well in the mixer and add the wet ingredients to the dry ingredients? ) do i have to make a well or just add it to the dry ingredients? how long to take to rise the dough into double size? thanks....

I hope you had a chance to watch the video. I showed this step in the video. Good luck!

Lovely recipe, I have had the savory filled version in Chinatown in NYC and even on LI , They always tasted like a mild brioche , and your recipe is just that, nice and tasty.The idea of a well in the flour is for hand mixing on a flat table top. Same process for pasta/noodles/doughs. In a mixer bowl (or a pot using hands or a spoon) it just doesn't matter.

Hi Annie. I am really interested in making this bread! It looks delicious! I just had a few quick questions...is it okay to use a hand held mixer instead? And also, after all the bread has baked, does the bread remain soft and do you need to reheat them? How long does each batch last? Thank you so much in advance.

Does your hand mixer have a dough hook attachment?  If it does, I guess you can try but I'm not sure if the results will be the same. The dough has to be really elastic in order to get the bread soft. My bread stayed soft for the next few days at room temperature. You can also freeze it and then microwave it for later.

i use my hand mixer and it broke...i didnt get it ve elastic though so i have to use my fist to do the mush...it turns out ok..

Hi Ya, sorry to hear your hand mixer broke.

Annie, have you ever considered writing a recipe book, I'd be your first customer!  Just a thought, thank you for sharing!

Yes, I've been working on a cookbook for a year. I'm planning to release it on the iPhone/iPad.

I've watched your video and saw that you used instant yeast, so can u still use any other kind of yeast?

Yes you can use regular yeast but you will have to wait longer and let it rise twice.  Once you mix and after you shape, you have to let it rise again.

Annie, what's kind of paper did you use to put the dough on bake in the oven?

Parchment paper. You can find it in the aisle with aluminum foil.

I'm trying to get the same yeast you use but I can't. I'm going to use dry yeast but I need to know how many grams each package. Thank you

American packets usually are 3/4 of 1 ounce. .75 ounces or 21.2621 grams or 2 and 1/4 teaspoons.

I just convert 2 pockets of yeast  = 1 1/2 tbsp or 4 1/2 tsp

Hi Annie I happened to see your video on Soft Sweet Milk Bread. My question is whether I can use the same recipe as a loaf bread?Thanks so much.

Yes you can. Just make sure you insert a toothpick into the middle part of the bread to make sure it is cooked thoroughly. If the toothpick comes out clean, it's done! I've made it as a loaf and it tastes awesome! I've even tried it as french toast and soooo yummy!

Great! Thanks a million.

Hi AnnieI did your Soft Sweet Milk Bread recipe twice as a loaf bread and it was marvellous. Everyone liked it very much..Thanks a lot.   

Hello Annie. I've tried alot of your recipe before and this is the only one that I haven't gotten around to yet. Love your home made Khaub Piaj by the way. ^^ I'm going to make it this coming weekend for a breakfast gathering for us ladies, along with your soft sweet milk bread but I was wondering if it would turn out nice like yours if I melted the butter instead of putting it in peices.P.S. Thank you for always sharing your great recipe. Enjoying lots of them.

How did yours turn out? 

Annie, what are the recipes for the meat fillings for the pork buns? This is a simple brioche recipe and very very nice. I may make them this week, will surprise the kids, if I can find the prk filling reipe. A trip to China Town (nyc) was not complete until I had a few. It wasn't until I learned to bake fancier breads that I realised the bread was brioche or a low voltage challah. We used a flat beater on the first whipping (20 minutes I believe) and we had the machines set on fastest speed, we used even more eggs. It is a fine line between delish and de-zaster

For the filling you can do pretty much anything. I've made some asian inspired sloppy joes using lemongrass, ginger, ketchup, chili oil, onion, cilantro and it tasted great!

Hi AnnieYour buns look delicios! I have a quetion regarding measures, which kind of cups? American or Australian measure cups? would you please send me the measures in grams? thanks a lot! would  love to try your recipe

please can i use normal flour only and normal baking powder?

I'm not sure how that will turn out but if you do make it, do come back and tell us

Hi. Since i did not have bread flour on hand and was too tired to run to the food market, I used regular all purpose flour and whole wheat flour. Both came out with great results.

Hi Annie Just wondering if a Pullman Pan (enclosed loaf pan) can be used for this recipe?Thanks. 

I think that should work.

hi there Annie....i was wondering if you had a video or the recipe for the Mexican buns (coffee buns, like the ones from Paparoti) i would really appreciate if you could share it with me or us if you have it. Thank you.

No, I don't have that recipe. Sorry.

Sweet buns

Hi Annie,Thanks for sharing your recipe in youtube.  I love to try to make your bread, but I couldn't find the package of instant yeast.  Where can you buy them?  Oh, and how many once of the instant yeast did you put in?  Thanks...

Instant yeast sometimes is labeled as Rapid Rise Yeast.  Active Dry Yeast takes much longer to work.  You usually can find them in the baking aisle.

Hi ms. Annie...ur recipe of milk bread is wonderful, marvelous, and delicious...I tried lots of bread recipes and only ur recipe satisfied me...It's really so soft, even after days...really a helpful recipe for me coz ilove to bake soft breads....Thank u so much for sharing ur technique and knowledge...gonna bake this a million times for sure...My whole family and friends loved it...Godbless!!! and thanks a million.....

Thank you Lou!

Hi Annie I came across your site and your recipes look so delicious I want to try all of them! I am so impressed by your talent and more so with your generosity to share. I love recipes that are"real" - those that  actually turn out right which the whole family will enjoy. I have no problem buying your cookbook as a small way to thank you. But I only have a Samsung Android. If it can be downloaded to an android pls let me know. Or my husband has an iPad. Will that work? I will try your steamed rice cake. In the Philippines it is called Puto. I have been looking forever for a great recipe and I hope your recipe has the texture I am looking for. I will let you know how it turns out. I love to cook too and if you are interested I would be happy to share some filipino recipes with you. Wishing you all the best and wonderful blessings for you and your family.

Hi Victoria, thank you for commenting! I am in process of converting the app to Android. Will let you know once that is completed.

I want to try your sweet buns. But before I bake it I want to know, dose the sweet buns stay moist and soft when it completely cool down?

Hi Yia, just make sure to store it in a plastic bag so it doesn't dry out.

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