Milk Pillow Bread Recipe
Make Milk Pillow Bread Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish & Optional
Method
Dough
- 1
Warm milk and melt butter
Gently warm 1 cup whole milk in a small saucepan or microwave until it registers about 105–110°F (40–43°C) and is warm to the touch but not hot. Add 3 tablespoons unsalted butter to the warm milk and stir until melted. Let the mixture cool slightly if needed so it stays warm but not hot.
- 2
Bloom yeast
In a small bowl, combine 2 tablespoons warm water (100–110°F / 38–43°C), 2 teaspoons active dry yeast, and 1 teaspoon of the granulated sugar (from the 3 tbsp). Stir gently and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive — start with new yeast.
- 3
Combine wet ingredients
In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, whisk together the warmed milk-and-butter mixture, the bloomed yeast, the remaining 2 tablespoons granulated sugar, and 2 eggs until uniform.
- 4
Add dry ingredients and mix
Switch to the dough hook if using a stand mixer. Add 3 1/2 cups bread flour and 1 teaspoon salt to the wet mixture. Mix on low speed until the dough begins to come together, about 2–3 minutes. Increase speed to medium and knead 6–8 minutes until the dough is smooth, soft, slightly tacky, and elastic. If the dough is too sticky, add flour 1 tablespoon at a time (do not exceed an extra 1/4 cup). If too dry, add a teaspoon of warm milk.
- 5
First rise
Lightly oil a clean bowl and transfer the dough into it, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.
Shaping & Second Rise
- 6
Divide and preshape
Gently punch down the risen dough to release large gas pockets. Turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (for dinner-roll-size pillows) or 4 portions (for larger pillows). Shape each portion into a tight ball by tucking edges underneath and rolling on the counter to create surface tension.
- 7
Optional filling
If using a filling, flatten each portion into a small disk, place about 1 tablespoon of filling (sweet red bean paste, jam, or whipped cream stabilized with a little sugar) in the center, then gather the dough edges up and pinch to seal. Gently reshape into a smooth ball with the seam on the bottom.
- 8
Final proof
Place the shaped balls seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13-inch pan, leaving about 1–1.5 inches between each pillow. Cover loosely with plastic wrap or an inverted bowl and let proof in a warm place until puffy and nearly doubled, about 30–45 minutes.
Bake & Finish
- 9
Preheat oven
About 15 minutes before baking, preheat your oven to 350°F (175°C). Position a rack in the middle of the oven.
- 10
Milk wash and seeds
Whisk together 2 tablespoons milk for a milk wash. Gently brush each proofed pillow with the milk wash. If desired, sprinkle sesame seeds or poppy seeds on top for garnish.
- 11
- 12
Brush with butter and cool
Remove the bread from the oven and immediately brush the tops with 1 tablespoon melted butter to keep the crust soft and add flavor. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.