Fluffy Japanese Hokkaido Buns

The most delicious, fluffy, soft, airy! Hokkaido buns are a famous Japanese dish. They are made with Tangzhong choux pastry, which completely changes the structure of the buns. They turn out like fluff and taste like Easter baked goods.
cook time: 3h
Chloe Benton
Fluffy Japanese Hokkaido Buns

Nutrition Facts (per serving)

285
Calories
8g
Fat
43g
Carbs
7g
Protein

Ingredients (8 portions)

For Tangzhong choux pastry:

Milk 100 ml
Wheat flour 30 g

For dough:

Milk 160 ml
Wheat flour 350 g
Sugar 2 tbsp
Butter 1 tbsp
Eggs 1 pc
Fresh yeast 20 g
Salt 1 tsp

For filling:

Butter 2 tbsp
Brown sugar 4 tbsp
Ground cinnamon 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make Japanese Hokkaido buns? First prepare the choux pastry. To do this, mix cold milk and flour in a saucepan. Place the saucepan on low heat. Boil the mixture until thickened, stirring constantly. This will happen pretty quickly. Immediately remove the pan from the heat.

Step 2

Step 2
The dough turns out similar to thick jelly or pudding. Cover it immediately with film in contact and put it in the cold for an hour. This step is mandatory. The choux pastry can be made a day in advance and left in the refrigerator. This makes it even better.

Step 3

Step 3
While the dough is cooling, make the dough. How to make a dough? Mix warm milk (temperature 37-38 degrees) with sugar and yeast, stir. Leave the mixture for 15 minutes until a foamy yeast cap rises on top — this means the yeast is active.

Step 4

Step 4
Mix sifted flour with salt. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Add the egg, dough and cooled choux pastry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 5

Step 5
Next, it is better to knead the dough in a mixer. If you have one, do it on low speed for 5 minutes. Knead with your hands for 10 minutes. After 5 minutes of kneading, add melted butter and knead the dough for another 5 minutes.

Step 6

Step 6
This is how elastic dough is obtained. Soft, homogeneous. Place it in a proofing bowl for 1.5 hours.

Step 7

Step 7
I do this in a slow cooker, on Multicook mode at 35 degrees, 1.5 hours. I grease the cup with vegetable oil.

Step 8

Step 8
After the allotted time, the dough will increase in volume. Take it out and immediately knead it on the table with your hands.

Step 9

Step 9
Make a cake like this from the dough and divide it into 8 parts. Roll each part into a bun.

Step 10

Step 10
For the filling, combine brown sugar and cinnamon.

Step 11

Step 11
Take the bun and roll it into a layer. Brush it with melted butter. And sprinkle with cinnamon sugar.

Step 12

Step 12
Fold the edges of the cake over on both sides.

Step 13

Step 13
Next, roll the workpiece into a bun. The edges can be pinched. Place the resulting buns on a baking sheet lined with baking paper.

Step 14

Step 14
This is how the buns turn out. Leave them to proof for an hour, covered with film.

Step 15

Step 15
Then brush them with beaten egg. Place in an oven preheated to 190 degrees for 20 minutes.

Step 16

Step 16
Remove the finished buns from the oven, cool slightly and serve. Bon appetit!

Additional rubrics

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