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Cashew and Cardamom Hokkaido Milk Bread
Recipe

11 INGREDIENTS • 15 STEPS • 3HRS 5MINS

Cashew and Cardamom Hokkaido Milk Bread

Looking for the softest, fluffiest bread on the planet? It’s in Japan, but now you can make it at home too! Try this fluffy, soft Hokkaido-style milk bread made with cashew milk and a touch of cardamom.
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Looking for the softest, fluffiest bread on the planet? It’s in Japan, but now you can make it at home too! Try this fluffy, soft Hokkaido-style milk bread made with cashew milk and a touch of cardamom.
3HRS 5MINS
Total Time
$1.46
Cost Per Serving
Ingredients
Servings
4
us / metric
Tanzhong
Bread Flour
2 Tbsp
Bread Flour
Cashew Milk
1/2 cup
Cashew Milk
I used Pacific Foods Cashew Milk
Bread
Cashew Milk
2/3 cup
Cashew Milk
I used Pacific Foods Cashew Milk
Active Dry Yeast
2 tsp
Active Dry Yeast
Bread Flour
2 1/3 cups
Bread Flour
Salt
1 tsp
Ground Cardamom
as needed
Ground Cardamom
Egg
2
Eggs, divided
set aside 1 egg for egg wash
Water
as needed
Water
for egg wash
Unsalted Butter
4 tsp
Unsalted Butter, room temperature
Nutrition Per Serving
VIEW ALL
Calories
554
Fat
13.8 g
Protein
13.9 g
Carbs
90.6 g
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Cashew and Cardamom Hokkaido Milk Bread
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Makes one 9x5 loaf.

To make this bread vegan, use 2 1/2 Tbsp vegan butter instead of butter and substitute the egg with 2 Tbsp aquafaba or cashew milk. Skip the egg wash.

Keep in mind that the bread won't brown as much without the egg wash.
Cooking InstructionsHide images
step 1
To make tanzhong, add Bread Flour (2 Tbsp) and Cashew Milk (1/2 cup) to a small saucepan. Whisk over medium-low heat until the roux starts to thicken, about 30 seconds.
step 2
Remove from heat when the whisk starts to leave a trail in the roux or it is 149 degrees F (45 degrees C). Cool for 10 minutes.
step 3
To make the bread, start by greasing a 9x5 loaf pan with Unsalted Butter (4 tsp) and set aside.
step 4
Add the Cashew Milk (2/3 cup) to a small saucepan over low heat and heat until it is 100 to 110 degrees F (38 to 44 degrees C).
step 5
Add the warm whole milk, Granulated Sugar (3 Tbsp), and Active Dry Yeast (2 tsp) to a small bowl and stir. Let this sit for 10 minutes to activate the yeast.
step 6
Add Bread Flour (2 1/3 cups), Salt (1 tsp), Egg (1), yeast mixture, Ground Cardamom (as needed), and tanzhong to a mixing bowl for a stand mixer.
step 7
Use a spatula to roughly mix the ingredients together. Using a dough hook on the stand mixer, mix on medium speed for 5 minutes.
step 8
Scrape down the bowl with a spatula and add the butter. Mix for another 5 minutes. The dough is ready when it springs back immediately when it’s poked.
step 9
Cover the dough with a tea towel and place in a warm place for 1 to 1 1/2 hours to rise, or until it has doubled in size.
step 10
Punch down the dough and separate it into 3 equal dough balls (220 g each). Take one dough ball and roll it into a long oval (about 14x4-inches) using a rolling pin. If it keeps shrinking back, let the dough rest for 5 minutes before rolling again.
step 11
Fold in the long sides toward the middle so that the dough is long and skinny. Flatten with a rolling pin and then roll the dough up into a short, fat roll. Repeat with the other two pieces of dough.
step 12
Place the rolls seam side down into the greased baking pan. Cover with a tea towel and let it double in size for 1 hour in a warm, dry place.
step 13
Preheat the oven to 350 degrees F (180 degrees C). Whisk Egg (1) with Water (as needed). Brush the top of the dough with egg wash.
step 14
Bake for 30-35 minutes or until the middle of the bread is 190 degrees F (85 degrees C).
step 14 Bake for 30-35 minutes or until the middle of the bread is 190 degrees F (85 degrees C).
step 15
Gently remove the bread from the pan and place it on a rack until completely cool. Slice and Enjoy!
step 15 Gently remove the bread from the pan and place it on a rack until completely cool. Slice and Enjoy!
Tags
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Breakfast
Bread
Snack
Shellfish-Free
Vegetarian
Japanese
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