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Milk Bread is a wonderfully light, moist and pillowy soft white bread that you will see in many Asian/Korean style bakeries or in Korean coffee shops – served in thick slices usually with jam and butter. Flavors of milk and butter with a subtle sweetness makes this bread addictingly delicious and now you can make it at home!

This milk bread recipe is a triumph. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery, fluffy milk bread. Until that is, when we finally did it!


Milk bread is an Asian style of soft, buttery, and slightly sweet bread. There are variations in Japan (where it’s known as shokupan) as well as China. In Chinese bakeries, you’ll find milk bread in various forms: loaves, sliced, pull-apart buns, and as the basis for a wide variety of Hong Kong Style bakery buns.

OK, so this bread makes me think of my mom.. she loved this soft bread so much. But the way she ate the bread was pretty funny and I know she always thought she was being a bit naughty when she did this. She would rip out the center of the bread, leaving a big hole behind. 

As far as I can remember she always tried to be proper but soft milk bread was one thing that made her bad…with her eating only the center part! hahaha..

And you know.. how when growing up… our parents always told us that we should be eating every part of the bread including the crust because of whatever reason? one reason being, we should not waste food!! 

When there are kids starving in faraway countries and here you are being a picky eater about the crust. 


 ▫️ 500 grams.  strength flour
 ▫️ 160 grs.  butter
 ▫️ 100 grams white sugar
 ▫️ 50 ml.  whole milk
 ▫️ 18 grs.  fresh yeast
 ▫️ 8 grs.  fine salt
 ▫️ 4 medium eggs


 Brioche dough:

 1. In a small bowl, pour the warm milk with the yeast and mix until completely diluted.  We booked.

 2. In a large bowl we sift the flour, salt and sugar, the eggs.

 3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.

 4. Add the butter, knead again until the dough becomes flexible, and until a fine, shiny and elastic mixture is obtained.

 5. We must knead for around 20 minutes.

 6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it rest in a warm place for 30 minutes.

  Brioche bread:

 1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray, and let it ferment again for another 30 minutes.

 2. We paint the breads with lightly beaten egg with salt and let it ferment again in a warm place for another 120 minutes.

Brioche bread baking:

 1. We preheat the oven to 180°C.

 2. We put our tray in the oven and let it cook for about 25 minutes.

 3. We let it cool on a grate.