Asian Milk Bread
A soft and fluffy bread with a tender crust and a hint of sweetness, perfect for any meal or snack.
Equipment
- Stand Mixer
- Loaf Pan
- Small Saucepan
Ingredients
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk or 2% milk
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 3/4 tsp kosher salt
- 2 cups all-purpose flour
- Extra flour for rolling
- 1 whole egg for egg wash
- 1 Tbsp milk for egg wash
- 1 tsp granulated sugar for simple syrup
- 1 tsp hot water for simple syrup
Instructions
- In a small saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until it reaches a simmer, then cool to just below 110°F.
- Sprinkle the yeast over the cooled milk mixture and let it sit for 10-15 minutes until bubbly.
- In a stand mixer bowl, combine flour and salt. Add the milk mixture and knead on speed 2 for about 10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place for 1-2 hours, until doubled in size.
- Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
- Grease a loaf pan and line the bottom with parchment paper. Arrange the dough balls in the pan, cover, and let rise for another 1-2 hours.
- Preheat the oven to 350°F (175°C).
- For the egg wash, beat the egg with 1 tablespoon of milk. Brush this mixture over the dough.
- Bake for 24-25 minutes until golden brown and hollow sounding when tapped.
- For extra shine, dissolve 1 teaspoon of sugar in 1 teaspoon of hot water and brush over the bread immediately after baking.
- Let cool slightly before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped in plastic wrap.