An unforgettable Hokkaido Milk Bread, and why everyone should be making it

Hokkaido Milk Bread 1 - An unforgettable Hokkaido Milk Bread, and why everyone should be making it

There are plenty of things I didn’t get to try during my very brief visit to Sapporo a few weeks ago, and one of them is Hokkaido breads and pastries. It’s a known fact that Hokkaido produces the best dairy products in all of Japan, so can we all just take a second to imagine how amazing the pastries and desserts scene in Hokkaido probably is? Most pastries rely heavily on milk usage after all!

As is my tendency when I miss out on something during my travels, I go in search of a recipe I can make at home that will allow me to sample some sort of specialty dish. At the moment, I have no way of comparing whether this bread is close to the real Hokkaido breads, but I was really happy with the result of this recipe regardless.

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When I set out to make this Hokkaido Milk Bread recipe, I already knew I was going to be impressed by this. ‘Pillowy soft! Pillowy soft!’ Those are the words that are always uttered by anyone who has ever made this particular kind of bread at home. Differing recipes aside, those two words are always associated with the Japanese Milk Bread. Now, I’ve made enough Asian tangzhong breads to know that this recipe isn’t going to fail me, but I didn’t realize just what “pillowy soft” really meant until I cut into this.

Until I saw that crumb.

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If I could dole out an award for best crumb of the year, I’d give it to this. Ladies and gentlemen, meat the softest loaf of bread I have ever made.

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