Vegan Hokkaido Milk Bread: A Soft and Fluffy Plant-Based Delight

If you’ve ever had Hokkaido milk bread, you know its signature characteristics: soft, fluffy, and slightly sweet with a pillowy texture.

But what if you’re vegan? Thankfully, you can recreate this classic bread using entirely plant-based ingredients.

With a bit of patience and the right techniques, you can achieve the same irresistible texture and flavor without any dairy or eggs.

Let’s dive into the recipe and all the tips you need to master this delightful bread.

What Is Hokkaido Milk Bread?

Hokkaido milk bread, also known as Japanese milk bread, is a popular bread originating from Japan.

Its unique texture comes from a technique called “Tangzhong” or water roux. This method involves cooking a portion of the flour with water to create a gel-like consistency.

The Tangzhong method not only enhances the bread’s moisture content but also gives it its distinct soft and fluffy texture, ensuring the bread stays fresh for days. Often served as toast, sandwiches, or even as a treat with jam or butter, Hokkaido milk bread has a universal appeal that has made it a favorite worldwide.

The magic of Tangzhong lies in its ability to lock in moisture without making the bread overly dense. The result is a loaf that feels like a cloud in your hands and melts in your mouth.

Ingredients for Vegan Hokkaido Milk Bread

Here’s everything you’ll need to whip up this delicious bread. These ingredients have been carefully selected to replicate the flavor and texture of traditional Hokkaido milk bread:

Tangzhong:
- 2 tablespoons all-purpose flour
- 1/2 cup plant-based milk (such as oat, soy, or almond milk)
Dough:
- 2 3/4 cups bread flour (high-protein flour works best for structure)
- 3 tablespoons sugar (adjust for sweetness preference)
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup plant-based milk (warm, about 110°F/43°C)
- 1/4 cup plant-based heavy cream or coconut cream
- 1/4 cup vegan butter, softened (preferably unsalted)

Optional:

Additional plant-based milk for brushing the top before baking.
Sesame seeds or a sprinkle of sugar for garnish.

Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, whisk together the flour and plant-based milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 3-5 minutes.
Remove from heat and let it cool to room temperature. This step is crucial to avoid killing the yeast in the dough.

Step 2: Make the Dough

In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Stir to mix evenly.
Add the cooled Tangzhong, warm plant-based milk, and heavy cream. Mix until a shaggy dough forms.
Gradually knead in the softened vegan butter. Continue kneading until the dough becomes smooth and elastic (about 8-10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook).
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size. This may take 1-2 hours depending on room temperature.

Step 3: Shape the Dough

Once risen, punch down the dough gently to release air. Divide it into 3-4 equal pieces, depending on the size of your loaf pan.
Roll each piece into a smooth ball, then flatten it into an oval shape. Fold the sides inward, overlapping slightly, and roll it tightly into a cylinder.
Arrange the rolled dough pieces in a greased loaf pan, seam side down. Space them evenly.
Cover the pan with a cloth and let the dough rise again until it’s just above the edge of the pan. This second rise takes about 30-45 minutes.

Step 4: Bake

Preheat your oven to 350°F (175°C).
Lightly brush the top of the loaf with additional plant-based milk to achieve a golden crust. For added flavor, sprinkle with sesame seeds or sugar.
Bake for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Tips for Success

Tangzhong consistency: Achieving the right consistency is key. It should be smooth and paste-like, not runny or overly thick. This ensures the dough has the ideal moisture content.
Kneading: Don’t rush the kneading process. Proper gluten development is essential for the bread’s signature stretchy and soft texture. You’ll know it’s ready when the dough passes the “windowpane test” (stretch a small piece thinly without it breaking).
Proofing: Be patient during the rising stages. If your kitchen is cool, you can create a warm environment by placing the dough in the oven with the light on.
Plant-based milk: Choose a milk with a neutral flavor and rich consistency for the best results.
Storage: Keep your bread fresh by wrapping it in a clean cloth and storing it in an airtight container. Avoid refrigeration as it can dry out the bread.

Serving Suggestions

This vegan Hokkaido milk bread is incredibly versatile. Here are some ideas to enjoy it:

Simple Breakfast: Toast slices and spread with vegan butter or fruit preserves.
Sandwiches: Use it as the base for both sweet and savory fillings.
Dessert Treats: Transform slices into French toast or bread pudding for a decadent twist.
Snack: Pair it with a warm cup of tea or coffee for a comforting snack.

Final Thoughts

Baking vegan Hokkaido milk bread at home might seem daunting at first, but with this step-by-step guide, you’ll be rewarded with a soft, fluffy, and delicious loaf that rivals the traditional version.

Its delicate sweetness and cloud-like texture make it a favorite for all occasions. Whether you’re making it for yourself or sharing it with loved ones, this bread is sure to impress.

So, gather your ingredients and get started on this delightful baking journey. Happy baking!