Key Takeaways
- Japanese matcha milk bread is soft, fluffy, and lightly sweet with a hint of earthy matcha.
- The tangzhong method makes the bread tender and helps it stay fresh longer.
- This recipe uses common ingredients and is perfect for home bakers.
- It’s a fun, hands-on recipe ideal for weekend baking or a family activity.
- The green matcha swirl adds both visual appeal and depth of flavor.
Imagine biting into a slice of warm bread that's so soft it feels like a cloud. Now add a hint of earthy matcha and a subtle sweetness from milk, and you have yourself the perfect Japanese matcha milk bread.
This isn’t just any ordinary loaf. Also called Hokkaido milk bread or Shokupan, this bread has a silky, pull-apart texture and a lovely green swirl that feels as comforting as it looks. If you're looking for a baking project that's both soothing and satisfying, this matcha milk bread recipe is your calling.
Let’s break it down step by step.
What is Matcha Milk Bread?
Matcha milk bread is a delicious twist on Japan’s beloved Hokkaido milk bread. It's made using the tangzhong method, a technique where flour and water are cooked together into a paste before being added to the dough. This clever method locks in moisture, making the bread incredibly tender and fluffy.
Adding matcha (a finely ground powder made from green tea leaves) brings a unique flavor, slightly grassy, subtly bitter, and beautifully aromatic. Pair that with the natural sweetness of milk, and you've got a loaf that’s both comforting and special.
Ingredients You’ll Need
Tangzhong (Milk Bread Starter)
- 20 g bread flour
- 100 g water
Dough
- 300 g bread flour
- 30 g sugar
- 6 g salt
- 5 g instant yeast
- 5 g dry milk powder
- 130 g milk
- 1 large egg (whisked)
- 25 g butter (softened)
- Tangzhong (from above)
Matcha Filling
- 60 g butter (softened)
- 60 g sugar
- 2 tsp matcha powder
Steps to Follow
Step 1: Make the Tangzhong
In a small saucepan, whisk together 20g of bread flour and 100g of water until smooth. Turn the heat to medium and stir constantly. In just a minute or two, it’ll thicken into a smooth, pudding-like paste.
Remove it from heat, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature.
Tangzhong can be made ahead and stored in the fridge, just make sure it returns to room temp before using.
Step 2: Make the Dough
In the bowl of a stand mixer, combine bread flour, sugar, salt, yeast, and dry milk powder. Add the milk, tangzhong, and half of the whisked egg (reserve the rest for brushing later). Using the dough hook, knead the dough at low speed.
Once it starts coming together, add softened butter in small portions. Knead until the dough becomes smooth, elastic, and pulls away from the sides. This can take 10 to 15 minutes.
Tip: To test if it’s ready, gently stretch a small piece. If it forms a thin, see-through “window” without tearing, you’re good to go!
Step 3: First Proof
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm spot until it doubles in size, about 1 to 2 hours.
Step 4: Prepare the Matcha Filling
Mix softened butter with sugar until fluffy. Then stir in the matcha powder until evenly combined. Set aside.
Step 5: Roll and Shape
Once your dough has risen, punch it down gently. On a lightly floured surface, roll it into a rectangle (around 9x12 inches). Spread the matcha filling across the surface.
Roll the dough from the shorter side into a tight log. Slice the log lengthwise down the center, leaving one end intact. Twist the two halves together like a braid, then tuck the ends underneath and place it into a greased loaf pan.
Step 6: Second Proof
Cover the pan with a towel and let the dough rise again until nearly doubled, about 40 minutes.
Step 7: Bake
Preheat your oven to 350°F (175°C). Brush the top of the dough with the leftover egg. Bake for 25–30 minutes or until golden brown and fragrant.
Let it cool slightly before slicing. Enjoy as it is or with a generous slather of butter or cream cheese!
Why You'll Love This Recipe
This matcha milk bread recipe combines the richness of dairy with the elegance of matcha in every bite. It’s the kind of loaf that looks beautiful on a brunch table and tastes even better toasted the next morning.
Whether you’re new to baking or a seasoned dough whisperer, this step-by-step guide is approachable, fun, and rewarding. Plus, the dough is super kid-friendly if you're looking for a weekend baking project to do with family.
