Purple sweet potato Hokkaido milk bread is a light and fluffy pull apart Japanese bread which is very easy to make!
It is originally made with cow milk, butter and eggs. To make it dairy-free and egg-free, I used oat milk and coconut milk powder, which make it light and fluffy. I used purple sweet potato powder to make it pink and pretty. Feel free to omit if you’re not able to find it.
Introduction about Purple sweet potato Hokkaido milk bread
The best flour to make this kind of bread is bread flour, which correspond to type 0 in Europe.
This bread is soft and sweet and it’s a perfect breakfast or afternoon tea bread. Spread some jam or nut butter for even more yumminess!
This recipe is much easier than you could think. You only need a stand mixer fitted with the hook attachment or a kneading machine.
As for other milk bread recipes, I made a bread starter (or roux or Tangzhong) which is the key to a fluffy and moist texture. This is made by cooking some bread flour with water and milk until a curd-like mixture is formed.
You will then add this mixture to the other ingredients and knead until an elastic dough forms.
Please note that the milk temperature is very important in this recipe. The instant yeast needs some warm liquid to be activated, but if it’s too hot, the temperature will kill the yeast and the dough won’t raise properly. I highly recommend you buying a kitchen thermometer because it is very useful for this and many other recipes.
Also note that the resting/rising time is very important to make a bread that has an even and perfectly baked texture. Make sure you follow the instructions and that your dough has properly risen before proceeding with the next step.
I used a 22cm loaf pan to make this bread. If you’re using a smaller pan, the bread will rise higher and could take some more time to bake. I don’t recommend using a larger pan with this amount of dough, because the bread will grow more in width rather than in height.
I hope you will give this recipe a try so that you can see by yourself how easy it is to make homemade healthy milk bread!
I’d love to have a feedback from you if you try my recipe!
Purple sweet potato Hokkaido milk bread
- Stand mixer or kneading machine
Ingredients for the bread starter (roux or Tangzhong)
- 25 g/2,5 tbsp bread flour (0 type in Europe)
- 50 ml/3 tbsp water
- 50 ml/3 tbsp oat milk
Ingredients for the bread
- 120 ml/ 1/2 cup warm oat milk, at 55C / 110F degrees
- 50 g / 1/4 cup vegan butter
- 9 g / 2,5 tsp instant yeast
- 350 g/ 2 3/4 cups bread flour
- 16 g/ 2 tbsp coconut milk powder
- 65 g/ 1/3 cup light brown sugar
- 5 g/ 1 tsp pink salt
- 1 tbsp purple sweet potato powder optional
Make the roux
- In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps.Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken.The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporated before adding more.Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.Using wet hands, shape the dough into a ball. Transfer to a greased bowl, cover and let rise until doubled in size for 60-90 minutes.
- Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.Roll each out to be 20×12 cm| 8"x5" and then fold the short ends toward the center as folding a letter.
- Flip it seal side down and roll the dough again. Flip it over again and starting on one of the shorter edges, roll up and then place in a greased 22x10cm |9"x4" pan. Repeat with each piece of dough. Cover and let rise an additional 45 minutes.
- Brush the loaf with oat milk and bake at 175C| 350°F for about 25-30 minutes.Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.
Purple sweet potato Hokkaido milk bread is a delightful twist on the classic milk bread recipe. Here are some cooking tips for making perfect purple sweet potato Hokkaido milk bread:
- Use high-quality ingredients: Use high-quality flour, purple sweet potato, and milk to ensure that the bread has a delicious flavor and texture.
- Plan ahead: Making milk bread requires some planning as the dough needs to rise. Allow enough time for the dough to rise and ferment, preferably overnight in the refrigerator.
- Use a stand mixer: The dough for milk bread can be sticky and difficult to knead by hand. A stand mixer with a dough hook attachment can help make the process easier.
- Choose the right sweet potato: Use a purple sweet potato that is deep purple in color and has a sweet flavor. Boil or steam the sweet potato until it is tender and mash it well before adding it to the dough.
- Don’t overwork the dough: Knead the dough until it is smooth and elastic, but be careful not to overwork it as this can result in a tough bread.
- Allow the dough to rise: The dough for milk bread needs to rise twice: once after kneading and again after shaping. Allow enough time for the bread to rise, and make sure the room is warm enough for optimal rising.
- Use a loaf pan: To get the classic milk bread shape, use a loaf pan for baking. Grease the pan and dust it with flour to keep the bread from sticking.
- Bake at the right temperature: Bake the bread at 350°F (180°C) for about 30-35 minutes, or until it is golden brown and cooked through.
With these cooking tips, you can make a perfect purple sweet potato Hokkaido milk bread that is soft, fluffy, and full of flavor.
FAQs of Purple sweet potato Hokkaido milk bread
Here are some frequently asked questions (FAQs) about purple sweet potato Hokkaido milk bread:
Q: What is Hokkaido milk bread?
A: Hokkaido milk bread is a type of bread that is made using a special technique that involves cooking a portion of the flour and milk into a “roux” before adding it to the dough. This technique gives the bread a soft and fluffy texture.
Q: Can I use regular sweet potato instead of purple sweet potato?
A: Yes, you can use regular sweet potato, but the bread will not have the same purple color. If using regular sweet potato, choose a variety that is sweet and has a similar texture to purple sweet potato.
Q: Can I use bread flour instead of all-purpose flour?
A: Yes, you can use bread flour instead of all-purpose flour to make the bread, but the texture may be slightly different.
Q: How long does the dough need to rise?
A: The dough needs to rise twice: once after kneading and again after shaping. The first rise takes about 1-2 hours, while the second rise takes about 30-60 minutes.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and refrigerate it overnight. This will give the bread a deeper flavor.
Q: Can I freeze the bread?
A: Yes, you can freeze the bread after it has cooled completely. Wrap it tightly in plastic wrap and store it in a freezer bag for up to 2 months.
Q: What can I serve with purple sweet potato Hokkaido milk bread?
A: The bread is delicious on its own, but it can also be served with butter, jam, or honey. It can also be used to make sandwiches or French toast.
With these FAQs, you can make delicious and perfect purple sweet potato Hokkaido milk bread with ease.