Japanese milk bread has a special place in my heart. It’s so unbelievably fluffy and just a little bit sweet and it keeps for many days without drying out.
I love to experiment new flavors and since matcha milk bread is very popular in Japan, I wanted to create my vegan version of it!
This bread requires some kneading skills but with a stand mixer fitted with a hook attachment it’s much easier than it seems!
The method is the same as for regular milk bread, you only have to add matcha powder to half of the dough and pair two layers of white and green dough before rolling it into a log.
There are different ways to shape the bread in order to get a beautiful swirl once it’s sliced. I chose to roll the dough into four rolls. If you don’t feel like making so many rolls, you can make one big roll instead and place it lenghtwise into the pan. The result, once the bread is sliced, will be similar to a cinnamon roll, with one regular swirl in the center.
I hope you guys will try this recipe! I love baking, especially during holiday season and I’m so making this bread again!
As always, I’d love to hear from you if you give one of my recipes a try! Tag me on Instagram @foodie.yuki so that I can see your pics 🙂
Hokkaido matcha milk bread
- stand mixer with hook attachment, one 22x12cm / 9×5 inch loaf pan
Ingredients for the starter (roux or Tangzhong)
- 25 g / 2,5 tbsp bread flour (0 type in Europe)
- 50 ml / 3tbsp water
- 50 ml/ 3 tbsp oat milk soy milk is fine too
Ingredients for the bread
- 120 ml/ 1/2 cup oat milk, warm 55C/ 110 F 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 matcha powder
Make the roux
- 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 incorporate 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 and divide into two balls.
- Transfer one dough to a greased bowl and cover; place the other dough with the matcha powder back to the mixer bowl and mix until combined.
- Transfer the matcha dough to a greased bowl. Cover and let rise until doubled in size for 60-90 minutes.
- After the first rise, divide each dough into 4 pieces.
- Flatten the dough pieces into ovals, then fold right and left sides (lengthwise) over to the middle so both sides meet but are not overlapped.
- Roll the dough into an oval again. You will end up with 4 green and 4 white ovals. Place the green dough over the white one and flatten to combine the dough.
- Starting with a short end, roll into a log. Place the logs seam side down in a lightly greased 22×12 cm | 9" x 5" loaf pan.
- Cover the loaf and allow it to rest/rise for 60 minutes, until puffy.
- 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.