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This Asian Milk Bread recipe is a soft, buttery delight that perfectly captures the signature fluffiness of Chinese bakery bread.
Its secret lies in the balanced use of rich dairy—heavy cream and milk—combined with a careful kneading and proofing process, resulting in a tender crumb and golden crust.
Beyond indulgence, this bread offers moderate protein (5g per serving) and just enough healthy fats from cream and eggs to satisfy without heaviness.
With a relatively low saturated fat content and modest sugar, it strikes a fine balance for everyday enjoyment.
Its versatility makes it perfect for breakfast, sandwiches, or snacks, and the recipe is surprisingly approachable for home bakers, requiring minimal active time despite the longer proofing.
Plus, it’s a fantastic option for meal prep or batch baking, keeping fresh for days when stored properly.
This milk bread combines traditional flavors and textures with easy steps, making it a reliable staple for any kitchen.
Must-Have Tools for Perfect Milk Bread
Stand Mixer with Dough Hook
This tool is essential for kneading the sticky, rich dough evenly and efficiently, reducing manual effort while producing a smooth, elastic dough. It’s a versatile kitchen staple for any bread or dough recipes.
Loaf Pans or Round Baking Pans
Used for shaping and baking the bread, these pans ensure even baking and help maintain the bread’s iconic fluffy shape. They’re invaluable for a wide variety of baked goods beyond milk bread.
Pastry Brush
Perfect for applying egg wash and simple syrup, a pastry brush helps achieve that glossy, golden crust and adds subtle sweetness. It’s a small tool that greatly elevates your presentation.
Kitchen Thermometer
While optional, a thermometer helps ensure your oven is at the perfect 350°F, crucial for consistent baking results. It’s a must-have for precision cooking and baking.
Damp Kitchen Towel
Useful for covering the dough during proofing, it maintains humidity and warmth to promote proper rising. A simple, yet indispensable aid for successful bread-making.
Milk Bread
Equipment
- 1 Stand mixer with dough hook attachment
- 2 Loaf pans or 2 Round baking pans (9-inch)
- 1 Pastry Brush
- 1 Kitchen thermometer (optional)
- 1 Damp kitchen towel (for proofing)
Ingredients
- ⅔ cup heavy cream room temperature
- 1 cup milk plus 1 tablespoon room temperature (whole, 1%, or 2%)
- 1 large egg room temperature
- ⅓ cup granulated sugar
- 4 cups all-purpose flour or substitute 1/2 cup cake flour plus 3 1/2 cups bread flour
- 1 tablespoon active dry yeast instant yeast can be used as well
- 1 ½ teaspoons salt
- 1 egg for egg wash
- 1 teaspoon water for egg wash
- 1 tablespoon granulated sugar
- 1 tablespoon hot water for simple syrup
Instructions
- Combine and Knead the Dough: In the bowl of a stand mixer fitted with a dough hook, pour in the heavy cream, milk, and whole egg. Add the sugar, flour (or flour blend), yeast, and salt on top. Turn the mixer to the lowest setting to combine ingredients, then gradually increase to medium speed. Knead the dough for about 15 minutes, stopping occasionally to scrape down the sides and press the dough together. The dough should be slightly sticky but pull away from the bowl’s edges. If it clings too much, sprinkle an extra tablespoon of flour and continue kneading. For hand kneading, extend the kneading time to around 20–25 minutes for the same smooth texture.
- First Rise (Proofing): Cover the dough with a damp cloth and place it in a warm, draft-free area. Allow the dough to rise until it doubles in volume, which will take approximately 1 to 2 hours. To create a warm proofing environment, you can place the covered bowl inside an off microwave with a cup of hot water nearby.
- Prepare Baking Pans: While the dough proofs, butter two loaf pans or round baking pans (9-inch diameter) thoroughly on all sides to prevent sticking and help with even baking.
- Shape the Dough: Once risen, return the dough to the mixer and knead it gently for 5 minutes to release any trapped air. Turn the dough onto a lightly floured surface and divide it into two equal parts. For loaves, shape each piece into a rough rectangle, then slice each rectangle into three equal portions. Place these pieces neatly side by side in each prepared loaf pan. Alternatively, divide each half into eight equal balls or ropes for rolls or buns, and arrange them in round pans as desired. Cover again with a damp cloth and let them rise for another hour.
- Bake the Bread: Preheat the oven to 350°F (175°C) and position a rack in the center. Just before baking, whisk together one egg and a teaspoon of water to create an egg wash. Gently brush this over the tops of the risen dough for a golden, glossy finish. Bake the bread for 23 to 25 minutes or until the crust is a deep golden brown and the bread sounds hollow when tapped.
- Add Shine and Sweetness: Immediately after removing the bread from the oven, prepare a simple syrup by dissolving one tablespoon of sugar into one tablespoon of hot water. Brush this syrup lightly over the warm bread to add a subtle shine and sweet flavor. Let the bread cool before slicing.
Notes
- This recipe does not require activating the yeast beforehand. Adding yeast directly with the other ingredients saves time and simplifies the process.
- You can mix and match flours: using cake flour with bread flour improves softness while maintaining structure.
- For a softer crust, cover the baked bread with a clean towel as it cools.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you don’t have a stand mixer, kneading by hand works perfectly fine; just add extra kneading time.
- The simple syrup glaze adds beautiful shine and keeps the crust tender — don’t skip this finishing touch!
Chef’s Secrets for Soft, Fluffy Bread
Achieving that signature pillowy texture of Asian milk bread requires attention to a few key details.
First, using a combination of heavy cream and milk enriches the dough, lending softness and a subtle buttery flavor that sets this bread apart.
Kneading is crucial—whether by hand or mixer, it develops gluten which gives the bread its springy structure.
Don’t rush the proofing; allowing the dough to double in size twice ensures maximum fluffiness.
Using a slightly sticky dough rather than a dry one results in a more tender crumb.
Finally, the simple syrup glaze is more than just decorative—it locks in moisture and creates a shiny, irresistible crust.
These steps, combined, elevate the bread from ordinary to bakery-quality.
Serving Suggestions to Elevate Your Bread
Milk bread’s gentle sweetness and soft crumb make it incredibly versatile.
Enjoy it fresh with a smear of butter and jam for a comforting breakfast or afternoon snack.
It’s also perfect for sandwiches—try it with savory fillings like ham and cheese or cucumber and cream cheese for an Asian-inspired twist.
Toast slices lightly to enhance flavor and texture, then top with avocado or nut butter for a quick, nutritious meal.
Additionally, cut it into cubes to use in bread pudding or French toast, where its soft texture soaks up custard beautifully.
The bread’s subtle flavor allows it to pair well with both sweet and savory dishes, making it a kitchen staple.
Storage Tips for Maintaining Freshness
To keep your milk bread soft and fresh, store it in an airtight container or resealable plastic bag at room temperature for up to three days.
Avoid refrigeration, as this can dry out the bread and cause it to become stale faster.
If you won’t consume it quickly, freezing is an excellent option: slice the bread first, wrap it tightly in plastic wrap or foil, then place it in a freezer bag.
When ready to eat, thaw slices at room temperature or toast them directly from frozen for best results.
Reapplying a light brush of water and warming in the oven can help restore moisture to slightly dry bread, bringing back its fresh-baked softness
Frequently Asked Questions Answered
1. Can I make this bread without a stand mixer?
Yes! Kneading by hand works just as well but will require 5 to 10 extra minutes of effort to develop the dough’s elasticity. Use a clean surface and press, fold, and stretch the dough consistently for the best results.
2. Can I substitute milk with plant-based milk?
You can try unsweetened soy or oat milk, which have a similar protein content to dairy milk, but keep in mind that the bread’s texture and flavor may differ slightly. Heavy cream, however, is key for the rich softness, so consider adding a vegan butter alternative if avoiding dairy entirely.
3. Why doesn’t the recipe require activating yeast beforehand?
This recipe uses a “direct mixing” method where yeast is added along with other ingredients, simplifying the process. The warm proofing environment helps the yeast activate during the first rise, making it foolproof and time-saving.
4. What if my dough is too sticky or too dry?
A slightly sticky dough is ideal, but if it’s overly wet, sprinkle flour a tablespoon at a time while kneading. If too dry and crumbly, add a teaspoon of milk or water gradually to reach the right consistency. Practice and feel will help you judge perfectly.
5. How long does milk bread stay fresh?
Stored properly at room temperature, this bread stays fresh and soft for up to three days. For longer storage, freezing sliced bread is best and can preserve quality for up to a month.
This recipe is inspired by thewoksoflife and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
