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Japanese Hokkaido Milk Bread Rolls

Nadia Galinova
Translated by
Nadia Galinova
Japanese Hokkaido Milk Bread Rolls
Image: Todorinka Bernardova
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27/01/2022
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Preparation
90 min.
Cooking
40 min.
Тotal
130 min.
Servings
8
"Are you curious to know how the Japanese make their traditional Hokkaido Buns - well heres the recipe"

Ingredients

  • flour - 0.7 oz (20 g)
  • sugar - 2 tsp.
  • milk - 3.4 fl oz (100 ml)
  • For the dough
  • eggs - 1 pc.
  • milk - 5.4 fl oz (160 ml)
  • yeast - 1 1/3 tsp (7 g)
  • flour - 12.3 oz (350 g)
  • butter - 0.9 oz (25 g) + 0.35 oz (10 g)
  • For the stuffing
  • brown sugar
  • cinnamon
measures

How to cook

The 0.7 oz (20 g) of flour + 2 tsp. of sugar + 3.4 fl oz (100 ml) of milk are mixed and placed on the stove. Boil the mixture, until it thickens like a cream, for a very short time.

Leave it aside. The yeast and part of the flour are added to the other part of the milk (160 ml). Stir and leave it in a warm place, so that the yeast can activate.

After about 20 minutes, add the boiled cream, the egg and remaining flour and knead a soft dough. Add the melted butter and knead, until the dough absorbs it.

Cover it with a towel and leave it to rise for 1 hour.

The finished dough is divided into 8 equal parts. They are formed into small buns.

Each bun is rolled out into a rectangle. Grease them with the remaining butter. Sprinkle them with brown sugar and cinnamon.

Fold them lengthwise to the middle and the other side is folded over the first.

A narrower rectangle is obtained. It is rolled up like a crescent roll.

Arrange them in a tray lined with baking paper at a distance. Leave them to rise for about 20 minutes.

Spread them with the beaten egg yolk and bake the Japanese Hokkaido Buns at 360°F (180°C) until they're fully baked.

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