Japanese Basic Bread or Bun

by - July 18, 2017

We were running out of bread at home. I did a quite search online for Japanese Soft Bread and discovered this recipe. The buns came out soft and fluffy.

Recipe is adapted from Japanese Cooking 101

Japanese Basic Bread Recipe - Straight Dough Method

Yields: 8 buns


200ml milk, lukewarm
5g active dry yeast
30g sugar
240g bread flour
60g cake flour or multipurpose flour
5g salt
10g dry milk powder
30g butter (room temperature)

Egg wash: 1 egg plus pinch of salt, mixed well
Roasted almond flakes for topping


  1. Put lukewarm milk, yeast, and sugar in a bowl of stand mixer, then whisk well. Let it sit for 5 minutes.
  2. Add bread flour and cake flour to the milk mixture. Add salt and milk powder, and knead with a dough hook at medium speed.
  3. When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic or kitchen towel, and leave in a warm place about 1 hour until the dough has doubled in size.
  4. Take the dough and push gently to deflate the gas from the dough. Put on to a cutting board, and cut into 8 equal pieces about 70g each. Form into small balls. Let them rest for 15 minutes covered.
  5. Place shaped dough balls on a baking sheet lined with parchment paper, leaving 5cm space between the balls. Brush the surface with egg wash and sprinkle some almond flakes on top.
  6. Let them rest for another 1 hour or double in size
  7. Bake in a preheated oven at 205C for about 10 minutes until golden brown.

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  1. Replies
    1. Hi there,

      Thank you for dropping by. Yes, you can use instant yeast.
      This is the earliest recipe I tried. If you want more softer bread than this, you should try the below recipe:



  2. This, in my opinion, cannot be called bread, since it looks more like a muffin which is pleasant to eat during tea time.