Hokkaido Butter Spiral

The Hokkaido Butter Spiral, also known as Milk Bread or Hokkaido Milk Roll, is a fluffy, tender, and sweet bread that originated from Japan's northernmost island, Hokkaido. Celebrated for its soft texture and rich flavor, this bread is often enjoyed at breakfast accompanied by butter or jam, served alongside meals, or simply as a standalone snack. The bread's distinctive, airy texture comes from the use of tangzhong, a flour-based roux incorporated into the dough, which ensures moisture retention and softness. The spiraled shape adds to its aesthetic appeal, making it a popular choice for both homemade and bakery-crafted delights.

Ingredients

• All-purpose flour - 3 cups
• Sugar - 1/4 cup
• Salt - 1 teaspoon
• Instant yeast - 1 tablespoon
• Whole milk - 1 cup
• Unsalted butter - 4 tablespoons (softened)
• Whole egg - 1
• Tangzhong (flour and water mixture) - 1/3 cup

For the Tangzhong

• Water - 1/2 cup
• All-purpose flour - 3 tablespoons

Preparation of Tangzhong

Step 1: Making Tangzhong

To create the tangzhong (water roux), combine water and all-purpose flour in a small saucepan over medium heat. Stir continuously until the mixture thickens and forms a smooth, paste-like consistency. This typically takes about 3 to 5 minutes. It's crucial to avoid any lumps for a smooth tangzhong. Once done, transfer it into a bowl and let it cool at room temperature.

Dough Preparation

Step 1: Activate the Yeast

In a large mixing bowl or the bowl of a stand mixer, combine whole milk and instant yeast. Allow the mixture to sit for about 5 minutes until slightly bubbly. This indicates that the yeast is active and your bread will rise properly.

Step 2: Mixing Dry Ingredients

Add all-purpose flour, sugar, and salt to the milk and yeast mixture. Mix until combined.

Step 3: Adding Wet Ingredients

Incorporate the cooled tangzhong, whole egg, and softened unsalted butter into the bowl. Knead the dough using a stand mixer fitted with a dough hook or by hand until the dough is smooth and elastic. This process will take about 10 to 15 minutes. The dough should feel soft and slightly sticky.

First Proof

Once kneaded, place the dough in a lightly greased bowl, cover it with plastic wrap or a clean cloth, and allow it to proof in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.

Shaping the Butter Spiral

Step 1: Prepare the Dough for Shaping

After the first rise, punch down the dough gently to remove excess air. Transfer it onto a floured surface and divide it into three equal parts. Roll each portion into a smooth ball.

Step 2: Rolling the Dough

Roll out one dough ball into a rectangular shape, approximately 9x6 inches. Fold the longer sides towards the center over each other and roll it into a log.

Step 3: Creating the Spiral

Using a sharp knife, slice the rolled dough log lengthwise to reveal layered folds. Turn each cut loaf on its side to expose the layers, and twist it to form a loose spiral knot.

Step 4: Second Proof

Place each spiral onto a baking sheet lined with parchment paper. Cover with a damp cloth and allow the formed breads to rise for another 45 to 60 minutes.

Baking

Preheat your oven to 350°F (175°C). When the second proof is complete, the dough should have risen and be puffy.

Step 1: Egg Wash

Gently brush a mixture of one beaten whole egg and a tablespoon of whole milk over the top of the risen dough. This provides a beautiful golden color to the crust.

Step 2: Bake

Bake the spirals in the preheated oven for about 20 to 25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped underneath.

Step 3: Cooling

Remove the spirals from the oven and transfer them to a wire rack to cool. While it is tempting to slice the bread right away, letting it cool allows it to finish baking inside and maintain its delicious structure.

Enjoying Your Hokkaido Butter Spiral

The Hokkaido Butter Spiral is best enjoyed fresh and warm. Its buttery, milky texture pairs beautifully with butter, honey, and any homemade or store-bought jams. For a delightful morning breakfast, serve it toasted with softened unsalted butter and a hot cup of tea or coffee. If any leftovers remain, store them in an airtight container to retain their softness. Reheat gently before serving for the best taste experience.

Tips for Baking Success

• Always use fresh instant yeast to ensure a good rise.
• Ensure the tangzhong is cooled before adding to the dough mixture to prevent premature killing of the yeast.
• Adjust the whole milk quantity slightly if the dough feels too sticky or dry.