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Fluffy Korean Strawberry Milk Bread Loaf

Fluffy Korean Strawberry Milk Bread Loaf - featured image
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A soft, sweet, and fluffy Korean milk bread loaf infused with strawberry milk flavor and made tender with the tangzhong water-roux starter method. Perfect for cozy mornings or snacks.

Ingredients

Scale
  • 50g (1/4 cup) bread flour (for tangzhong)
  • 250ml (1 cup) whole milk (for tangzhong)
  • 50g (1/4 cup) fresh strawberry puree (for tangzhong)
  • 400g (3 1/4 cups) bread flour (for dough)
  • 60g (1/4 cup) granulated sugar
  • 7g (2 1/4 tsp) active dry yeast
  • 1 large egg, room temperature
  • 120ml (1/2 cup) whole milk, warmed
  • 70g (5 tbsp) unsalted butter, softened
  • 1 tsp salt
  • 1 tsp vanilla extract (optional)
  • 100g (1/2 cup) strawberry jam or homemade strawberry preserves (optional filling)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 50g bread flour, 250ml milk, and 50g strawberry puree until smooth. Cook over medium-low heat, stirring constantly until thickened to pudding-like consistency (3-5 minutes). Remove from heat and cool to room temperature (about 30 minutes).
  2. Activate the Yeast: In a small bowl, combine warmed milk (120ml, about 110°F / 43°C) and sugar with yeast. Stir gently and let sit for 5-10 minutes until foamy.
  3. Mix the Dough: In a large bowl or stand mixer, combine 400g bread flour, salt, and egg. Add cooled tangzhong, activated yeast mixture, and vanilla extract. Mix until just combined.
  4. Add Butter: Gradually add softened butter (70g) and knead for about 10 minutes until dough is smooth, elastic, and slightly sticky. Lightly flour hands if too sticky.
  5. First Rise: Shape dough into a ball, place in greased bowl, cover with plastic wrap or damp towel. Let rise in warm spot for 1 to 1.5 hours until doubled in size.
  6. Shape the Loaf: Punch down dough, divide into 4 equal pieces. Roll each into oval shape, spread thin layer of strawberry jam if using, roll tightly into logs. Place logs side by side in greased loaf pan.
  7. Second Rise: Cover pan loosely and let dough rise again for 45-60 minutes until puffy and nearly doubled.
  8. Bake: Preheat oven to 350°F (175°C). Bake loaf for 30-35 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
  9. Cool: Remove from oven, brush loaf lightly with melted butter for soft shiny crust. Cool in pan 10 minutes, then transfer to cooling rack before slicing.

Notes

Cool the tangzhong completely before mixing with yeast to avoid killing it. Keep dough slightly sticky for softness. Watch rising times carefully to avoid over or under-proofing. Use foil to tent bread if browning too fast. Can be made dairy-free or gluten-free with substitutions. Optional fillings and toppings like strawberry jam or toasted sesame seeds add flavor and texture.

Nutrition

Keywords: Korean milk bread, strawberry bread, tangzhong bread, soft bread, fluffy bread, strawberry milk bread, homemade bread, sweet bread

Find it online: https://snappyspoon.com/fluffy-korean-strawberry-milk-bread-loaf-recipe-for-perfect-softness/