Description
Silky smooth vanilla milk bread weaves together comfort and nostalgia in one delightful loaf. Gentle Japanese-inspired techniques create a pillowy texture that melts in your mouth, inviting you to savor each tender slice.
Ingredients
Scale
Main Ingredients:
- 360 grams (2 3/4 cups) flour
- 230 milliliters (1 cup) lukewarm milk
- 1 egg
- 31 grams (2 tablespoons) butter, softened
Leavening and Flavoring:
- 8 grams (2 teaspoons) dried yeast
- 8 grams (1 tablespoon) vanilla sugar
- 1/2 tablespoon sugar
- 1 teaspoon vanilla extract
Seasoning:
- 1/2 teaspoon salt
- Icing sugar for dusting
- Oil for frying
Instructions
- Prepare the yeast activation liquid by combining lukewarm milk and sugar in a small container, then sprinkle dried yeast over the surface and allow to bloom for 5-10 minutes until foamy.
- In a large mixing bowl, whisk the egg with vanilla sugar or extract, then integrate the activated yeast mixture thoroughly.
- Gradually incorporate flour and salt into the wet ingredients, mixing until a cohesive, slightly tacky dough forms.
- Knead the dough by integrating softened butter, working it until smooth and elastic, approximately 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook attachment.
- Transfer the dough to a clean bowl, cover with a kitchen towel, and permit rising in a warm environment for 30 minutes or until volume doubles.
- Deflate the dough by gently pressing out trapped air, then portion and shape into uniform balls or desired configurations.
- Arrange shaped dough portions on a parchment-lined baking tray, cover, and allow a secondary proofing period of 15 minutes.
- Heat oil in a deep fryer or heavy saucepan to 350°F, carefully introducing doughnuts without overcrowding the cooking surface.
- Fry each doughnut for 2-3 minutes per side, rotating to achieve an even golden-brown exterior, then remove with a slotted spoon and drain on absorbent paper towels.
- Once slightly cooled, dust the doughnuts generously with powdered sugar for a delicate, sweet finish.
Notes
- Check milk temperature carefully to prevent killing yeast, aiming for lukewarm around 100°F for perfect activation.
- Adjust flour gradually if dough feels too sticky, adding just a tablespoon at a time to maintain ideal texture.
- Experiment with alternative milks like almond or oat for dairy-free version without compromising soft bread quality.
- Knead dough thoroughly to develop gluten structure, ensuring bread becomes wonderfully light and airy.
- Prep Time: 60 minutes
- Cook Time: 6-8 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg