International Cuisine > International Baking & Pastry > Asian Baking > Milk Bread (Japanese/Asian)

Korean Milk Bread (Twisted Loaf)

Discover the delightful Korean Milk Bread, a soft and pillowy delight often characterized by its unique twisted or braided shape. This recipe focuses on a straightforward approach to achieving that signature tenderness and subtle sweetness. Perfect for breakfast, sandwiches, or as a simple, comforting treat.

Prep Time
30 minutes (plus 2-3 hours for proofing)
Cook Time
30-35 minutes
Servings
1 loaf
Ingredients
  • 300 g Bread Flour
  • 100 g All-Purpose Flour
  • 6 g Instant Dry Yeast
  • 50 g Granulated Sugar
  • 5 g Salt
  • 1 Large Egg
  • 200 ml Milk
  • 40 g Unsalted Butter
  • 1 Large Egg yolk Egg Wash
  • 1 Tablespoon Milk

Combine Dry Ingredients

In a large bowl, whisk together the bread flour, all-purpose flour, instant dry yeast, sugar, and salt.

Add Wet Ingredients

Add the egg and lukewarm milk to the dry ingredients. Mix until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Gradually add the softened butter, kneading until fully incorporated. The dough should be soft and slightly tacky.

First Proof

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Divide and Shape

Gently punch down the dough to release the air. Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches long.

Twist or Braid

Pinch the three ropes together at one end. Braid or twist the ropes together, then pinch the other end to seal. Place the braided/twisted dough into a greased 9x5 inch loaf pan.

Second Proof

Cover the loaf pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until the dough reaches about 1 inch above the rim of the pan.

Egg Wash and Bake

Preheat oven to 175°C (350°F). In a small bowl, whisk together egg yolk and milk to create an egg wash. Gently brush the top of the loaf with the egg wash.

Bake the Bread

Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, tent it with foil.

Cooling

Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 310 kcal
Carbohydrates: 52g
Protein: 8g
Fat: 7g
Fiber: 1.5g

Other Considerations for Nutrition

This recipe contains gluten and dairy. Reduce sugar for a healthier option. The nutrition information is an estimate and may vary.

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FAQ

  • Why is the milk lukewarm?

    Lukewarm milk helps to activate the yeast more effectively, resulting in a better rise.
  • Can I use all bread flour?

    Yes, you can use 400g of bread flour if you prefer a chewier texture.
  • How can I store leftover Korean Milk Bread?

    Store in an airtight container at room temperature for 2-3 days, or freeze for longer storage.