Quick Description
This Japanese-inspired milk bread is ultra-soft, slightly sweet, and buttery. With its beautiful layered pull-apart design, it’s as fun to make as it is to eat! Perfect with butter, jam, or used for sandwiches.
Servings & Timing
Servings: 10–12 slices
Prep Time: 25 minutes
Rise Time: 1.5–2 hours
Bake Time: 25–30 minutes
Total Time: 2.5–3 hours
Ingredients List
Dough:
3 cups bread flour (360 g)
3 tbsp sugar (40 g)
1 tsp salt
2 tsp instant yeast
1 large egg
1 cup warm milk (240 ml)
3 tbsp unsalted butter, softened (45 g)
Egg Wash:
1 egg yolk + 1 tbsp milk (for glossy top)
Instructions
Make Dough
In a large bowl, combine flour, sugar, salt, and yeast.
Add egg and warm milk. Mix until shaggy dough forms.
Knead (by hand or mixer) for 8–10 minutes, until smooth.
Add Butter
Gradually knead in softened butter. Continue kneading until dough is elastic and passes the “windowpane test.”
First Rise
Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
Shape Bread
Roll dough into a rectangle, cut into strips, and stack them in a greased loaf pan (as shown in the picture for the layered look).
Second Rise
Cover and let rise again for 40–50 minutes, until puffy.
Egg Wash & Bake
Brush with egg wash.
Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
Cool & Serve
Let rest 10 minutes before slicing or pulling apart.
Additional Notes
Add 1 tbsp milk powder for an extra rich flavor.
Substitute half milk with cream for an ultra-soft texture.
Can also be baked in a regular loaf pan instead of layered design.
Dietary Info
✅ Vegetarian
❌ Not gluten-free
❌ Not dairy-free (unless swapped with plant milk + vegan butter)
Recipe Variations & Serving Ideas
Sweet version: Add chocolate chips, cinnamon sugar, or jam layers.
Savory version: Brush with garlic butter and parsley after baking.
Mini rolls: Divide into small buns instead of one loaf.
Storage & Make-Ahead
Store at room temp up to 3 days.
Freeze slices for up to 2 months; reheat in toaster/oven.
Call-to-Action
If you’ve never made homemade bread before, this is the perfect beginner-friendly recipe to try. Soft, buttery, and pull-apart irresistible — you’ll never go back to store-bought!
