This pumpkin Japanese vegan milk bread recipe makes a fluffy loaf that's perfect for toast and sandwiches!
Also known as Hokkaido milk bread, Korean milk bread (우유식빵), or shokupan (食パン)—this soft bread is surprisingly simple to make using the tangzhong method.
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🍞 Vegan Milk Bread
Looking for delicious homemade milk bread with the fluffiest crumb? Look no further!
This recipe is mildly flavored with pumpkin (which also gives it a gorgeous color) and happens to be plant-based. Perfect for those trying to cut out some dairy and vegans alike!
There are a few easy steps to making Asian bakery-quality milk bread. First stop: tangzhong.
💧 Tangzhong
What is Tangzhong?
Tangzhong is a bread-improving technique born in Asia. Popularized by Taiwanese author Yvonne Chen (65°C Bread Doctor), tangzhong requires separately cooking a small part of the flour with water or milk in yeasted-dough recipes.
This is the secret "ingredient" for our vegan milk bread recipe.
Tangzhong paste is very easy to make:
- Mix one part bread flour with five parts water or milk (by weight)
- Cook on medium-high heat, whisking constantly
- Continue until the mixture thickens and coats the back of a spoon, this only takes 1-2 minutes!
- Transfer the tangzhong paste to a bowl and let it cool. You can now combine it with the rest of your dough ingredients
What is the Purpose of Tangzhong?
In yeasted dough recipes, tangzhong pre-gelatinizes the starches in the flour. Therefore, the flour can absorb twice as much hot water (or milk) as it can lukewarm liquids. According to King Arthur Baking, this all means:
- Easy-to-work-with dough thanks to less unabsorbed water
- A higher rise from the additional liquid that creates steam
- Most importantly... moister bread and rolls that will stay fresh longer!
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🥛 Vegan Milk Bread Ingredients
- Tangzhong: Bread flour and water are all you need to make the tangzhong.
- Yeast: I like to use instant yeast, but feel free to go for active dry. Don't forget to check the expiration date. Better yet, feed it prior to adding it to other ingredients to make sure the yeast is still alive.
- Bread Flour: I use King Arthur's bread flour with 12.7 % protein content. You may substitute it with all-purpose if necessary, but note that AP flour's lower protein content means it likely will yield a wetter dough.
- Sugar: We'll use granulated sugar for a little bit of sweetness. You may use as little as ⅔ the amount but don't entirely omit it.
- Salt: The recipe is written for regular table salt. Double the volume if using Kosher (same weight).
- Pumpkin Puree: I used conventional canned pumpkin puree. Be careful not to pick up pumpkin pie filling instead! You can make your own pumpkin puree using this guide if you'd like.
- Cornstarch: We'll use a small amount of cornstarch to mimic the binding properties of eggs.
- Aquafaba: Chickpea brine has emulsifying and leavening properties. I always save the leftover liquid from canned chickpeas in the freezer to use in baking projects. If you have to open a new can, make use of the chickpeas with these Mediterranean wraps.
- Soy Milk: Most kinds of plant milk will work; soy happens to be my favorite. Just make sure it's unsweetened and unflavored. Additionally, I would avoid coconut because it may impart too much flavor.
- Vegan Butter: Fat will enrich the bread. I've used Earth Balance salted vegan butter sticks.
- Maple Syrup: When mixed with a tiny bit of water, maple syrup makes an excellent alternative to an egg wash for sweet bakes. You may alternatively use a reduced aquafaba wash for a savory version.
🥣 Directions
Make the Tangzhong
In a wide saucepan over low-medium heat, whisk the water and bread flour until no lumps remain. Cook until a pasty "roux" is formed—it’s ready when a spatula leaves a clean line on the pan.
Let the tangzhong come to room temperature before adding it to the rest of the ingredients.
If you want to make the tangzhong ahead, Transfer it into an airtight container. Place cling wrap in contact with the dough to prevent skin from forming and refrigerate for up to 2 days.
Bloom the Yeast
Mix the yeast with a teaspoon of sugar and water. Set aside until bubbly.
Knead the Dough
In a large bowl, combine the tangzhong, bread flour, activated yeast, salt, cornstarch, aquafaba, soy milk, and pureed pumpkin.
Roughly mix with a wooden spoon and let rest for half an hour to autolyze. This step is optional but makes kneading much easier!
Knead for 8-10 minutes by hand, then add the softened butter and continue kneading for another 10 minutes.
Knead until a piece of the dough can be stretched to the point where you can see light through it without tearing (windowpane test).
Place the kneaded ball of dough back into the bowl, cover it with cling wrap, and let rest for at least two hours, until the dough doubles in size.
Second Rise
After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into 3 pieces. Shape each piece into a ball.
Roll out each ball of dough into an oval, tuck the long sides in, and press down on the seams. Starting from the short side, roll to make a plump sausage.
Place all shaped pieces into a greased 8 ½" x 4 ½" loaf pan, seam sides down.
Cover loosely and let rise until at least doubled in size and passes the poke test: press dough gently, if indentation slowly springs back but remains visible, it’s properly proofed.
Preheat oven to 350°F and mix together the maple syrup with water to make the glaze. When the dough is properly proofed, brush the top with the glaze.
Bake for 35-45 minutes until the top is golden brown & a probe thermometer reads 200°F in the middle.
Once baked, glaze once more and let cool inside the pan for 10 minutes, then remove and place onto a wire rack.
Slice when completely cool and store in an airtight container at room temperature for up to 2 days or freeze slices for up to 3 months.
I love enjoying this milk bread toasted with a cinnamon butter spread & a drizzle of maple syrup alongside coffee!
🎃 Varieties
You can also make different shapes with the same dough by altering a few steps.
Before proofing the rolled up "sausages", lay 3 pieces of 20-in kitchen twine in parallel. Place a piece of dough in the middle. Tie each string at the top to make a pumpkin shape.
❓ Milk Bread FAQs
We're using chickpea brine in this recipe for its emulsifying and leavening properties. With that said, aquafaba is 99% water. So if you must omit it, replace it with water or plant milk of the same weight. The result may not be as airy due to the lack of saponins in aquafaba.
You may substitute bread flour with all-purpose if necessary, but note that AP flour's lower protein content means it likely will yield a wetter dough.
Milk bread dough is supposed to be soft and somewhat sticky, so the hydration is possibly just fine as is.
However, different brands of flour soak up different amounts of liquid—this is called "absorbtion rate". This recipe was tested using King Arthur bread flour (~62% absorption rate). In case the flour you're using absorbs less liquid, add small amounts of flour at a time if the dough is truly too wet.
The recipe is written for a standard 8 ½" x 4 ½" x 2 ¾" loaf tin. The smaller loaf in the photos is made using ⅔ of the ingredients in a 5" x 5" Pullman pan.
It is sweeter than regular grocery store white bread, but we love to use it for savory sandwiches and avocado toast. See recipe notes if you'd like to reduce the sugar.
Absolutely! After kneading the dough with the incorporated butter, let it rise in the refrigerator overnight. The next day, bring it to room temperature (1-2 hours on the counter) and continue with the recipe as written.
Absolutely! In fact, if you own one, I'd strongly suggest you use it instead of kneading by hand. The enriched dough takes a while to develop gluten.
Use the dough hook at a medium speed for 7-8 minutes, add the vegan butter, and knead for another 7-8 minutes—until the dough feels smooth and is no longer greasy.
Most varieties of bread are vegan! Simple bread is made with flour, yeast, water, salt, and sometimes oil.
Make sure to check the label for dairy (milk, buttermilk, milk powder, whey, butter), honey, and eggs to make sure your bread is indeed vegan.
Yes, most vegan bread varieties contain gluten. Gluten comes from the type of flour, so unless the packaging clearly states "gluten-free", assume that the bread has gluten.
Since most bread is vegan already, vegan bread is not necessarily healthier.
🍽 Recipes You May Enjoy
Use this milk bread recipe to make our favorite Mediterranean eggplant sandwich, or try dipping it into shakshuka!
Craving toast? Spread some delicious muhammara or vegan Nutella onto your milk bread.
Did you make this vegan milk bread recipe? I'd love to hear about it! Please comment and leave a star🌟 rating below. This helps me run Aegean Delight and I always appreciate it 🙂
Print📖 Recipe
Vegan Milk Bread - Pumpkin Tangzhong
- Total Time: 4 hours 30 minutes
- Yield: 1 Sandwich Loaf 1x
- Diet: Vegan
Description
This pumpkin Japanese vegan milk bread recipe makes a fluffy loaf that's perfect for toast and sandwiches!
Ingredients
Tangzhong
- ⅔ cup (150 ml) water
- ¼ cup (30 g) bread flour
Yeast
- 1 teaspoon (6.5 g) sugar
- 1 packet (7 g) instant yeast
- 1 tablespoon (15 ml) water, lukewarm
Dough
- 4 cups (500 g) bread flour, plus scant ½ cup (50g) for kneading
- ¼ cup (50 g) sugar
- 1 teaspoon (6 g) table salt
- 1 tablespoon (7.5 g) cornstarch
- ½ cup (125 g) pumpkin puree
- ½ cup (125 ml) soy milk
- 3 tablespoons (45 ml) aquafaba
- 50 g vegan butter
Glaze
- 1 tablespoon maple syrup
- 1 teaspoon water
Instructions
Bring all ingredients to room temperature.
MAKE THE TANGZHONG
- In a wide saucepan over low-medium heat, whisk the water and bread flour until no lumps remain. Cook until a pasty "roux" is formed—it’s ready when a spatula leaves a clean line on the pan.
- Let the tangzhong come to room temperature before adding it to the rest of the ingredients.
BLOOM THE YEAST
- Mix the yeast with a teaspoon of sugar and water. Set aside until bubbly.
KNEAD THE DOUGH
- In a large bowl, combine the tangzhong, bread flour, activated yeast, salt, cornstarch, aquafaba, soy milk, and pureed pumpkin.
- Roughly mix with a wooden spoon and let rest for half an hour to autolyze. This step is optional but makes kneading much easier!
- Knead for 8-10 minutes by hand, then add the softened butter and continue kneading for another 10 minutes.
- Knead until a piece of the dough can be stretched to the point where you can see light through it without tearing (windowpane test).
- Place the kneaded ball of dough back into the bowl, cover it with cling wrap, and let rest for at least two hours, until the dough doubles in size.
SECOND RISE
- After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into 3 pieces. Shape each piece into a ball.
- Roll out each ball of dough into an oval, tuck the long sides in, and press down on the seams. Starting from the short side, roll to make a plump sausage.
- Place all shaped pieces into a greased 8 ½-in by 4 ½-in loaf pan, seam sides down.
- Cover loosely and let rise until at least doubled in size and passes the poke test: press dough gently, if indentation slowly springs back but remains visible, it’s properly proofed.
GLAZE & BAKE
- Preheat oven to 350°F and mix together the maple syrup with water to make the glaze. When the dough is properly proofed, brush the top with the glaze.
- Bake for 35-45 minutes until the top is golden brown & a probe thermometer reads 200°F in the middle.
- Once baked, glaze once more and let cool inside the pan for 10 minutes, then remove and place onto a wire rack.
- Slice when completely cool and store in an airtight container at room temperature for up to 2 days or freeze slices for up to 3 months.
Notes
If you want to make the tangzhong ahead, Transfer it into an airtight container. Place cling wrap in contact with the dough to prevent skin from forming and refrigerate for up to 2 days.
To make 3 pumpkin-shaped loaves: Before proofing the rolled-up "sausages", lay 3 pieces of 20-in kitchen twine in parallel. Place a piece of dough in the middle. Tie each string at the top to make a pumpkin shape. When proofed, bake on a lined baking tray for 35-45 minutes. Glaze as instructed and place a cinnamon stick on the top to complete the pumpkin.
Aquafaba: We're using chickpea brine in this recipe for its emulsifying and leavening properties. But if you must omit it, replace it with water or plant milk of the same weight. The result may not be as airy due to the lack of saponins in aquafaba.
Flour: You may substitute bread flour with all-purpose if necessary, but note that AP flour's lower protein content means it likely will yield a wetter dough.
Hydration: Milk bread dough is supposed to be soft and somewhat sticky, so even if it looks wet—the hydration is possibly just fine as is. However, different brands of flour soak up different amounts of liquid—this is called "absorbtion rate". This recipe was tested using King Arthur bread flour (~62% absorption rate). In case the flour you're using absorbs less liquid, add small amounts of flour at a time if the dough is truly too wet.
The recipe is written for a standard 8 ½" x 4 ½" x 2 ¾" loaf tin. The smaller loaf in the photos is made using ⅔ of the ingredients in a 5" x 5" Pullman pan.
Overnight rise: You can make the dough one day ahead. After kneading the dough with the incorporated butter, let it rise in the refrigerator overnight. The next day, bring it to room temperature (1-2 hours on the counter) and continue with the recipe as written.
If you have a stand mixer or bread maker, I'd strongly suggest you use it instead of kneading by hand. The enriched dough takes a while to develop gluten. Use the dough hook at a medium speed for 7-8 minutes, add the vegan butter, and knead for another 7-8 minutes—until the dough feels smooth and is no longer greasy.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Staples, Breakfast
- Method: Bake
- Cuisine: Universal
Keywords: milk bread, vegan bread, hokkaido, tangzhong, shokupan, pumpkin
This recipe was inspired by the NYT recipe, as well as Drive Me Hungry's and Domestic Gothess' posts.
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