Hokkaido Milk Bun

Hokkaido Milk Bun


It’s golden and compact in appearance, has a rich milky aroma, is super soft, and is really delicious!


  • 300g high-gluten flour
  • 40g sugar
  • 2g salt
  • 3g yeast
  • 50g eggs
  • 100g milk
  • 30g butter
  • 20g condensed milk
  • 20g butter


  1. Except for butter and yeast, put all other ingredients into a bowl, stir with chopsticks into a flocculent form, and knead into dough.
  2. Add yeast and knead it into a dough. Pull out a thick film, then add butter and knead it into a glove film.
  3. Put it in a basin, cover it with plastic wrap, and let it ferment until it doubles in size, and it will not shrink back when you poke a hole in it.
  4. Deflate the fermented dough, divide it into 8 portions, roll it into a round shape, and place it on a baking sheet lined with baking paper.
  5. Continue to ferment until it doubles in size, sprinkle with flour, preheat the oven, and bake at 160 degrees for 15-20 minutes.
  6. It’s done! Super simple, super soft and delicious!