This master recipe produces a soft, supple, richly tender milk dough with a delicate yet slightly elastic crumb. Though the calculated hydration is ~52–53%, the high enrichment makes the dough behave more like a 65–68% hydration enriched dough.
The result? Dough that feels soft, tacky, and pliable, yet remains structured enough for clean shaping — especially when chilled. Expect bread and buns that are luxuriously soft and pillow-like, ideal for bakery applications from milk buns to babkas.
Master Milk Dough Recipe
Step-by-step mixing and kneading guide
Shaping & Baking Instructions for:
A dozen bakery-style milk buns
Two babka loaves
One shokupan-style milk bread loaf
Cinnamon rolls (about a dozen standard or bakery-sized)
Toppings & Finishing Recipes
Simple syrup glaze
Bakery cream cheese frosting
Simple vanilla glaze
Flavor Variations
Chocolate Milk Dough
Matcha Milk Dough
Mocha (coffee-chocolate) Milk Dough
Filling Recipes
Sweet whipped cream filling
Vanilla pastry cream (custard)
Chocolate custard cream variation
Additional Guidance
Scaling charts
Filling and layering notes
Professional finishing tips
This master dough does not use yudane or tangzhong. Instead, it is built on a pre-ferment (sponge) that develops flavor, strength, and softness naturally.
If you wish to incorporate a gelatinized method (yudane or tangzhong), you may adapt at your own discretion, but no additional instructions are provided for those variations.
This recipe is designed for intermediate to advanced bakers familiar with enriched doughs and yeast fermentation.
Beginners are welcome, but should understand this recipe assumes basic competency in mixing, fermentation, and shaping.
Buying this file does not include private coaching or one-on-one assistance. Any modifications or creative adaptations are your responsibility.
Recipe developed using metric weights (professional baking standard).
U.S. volume measurements provided as a courtesy only.
Professional results require weighing ingredients. Using volume alone may cause variations in dough behavior and outcome.
Instant digital download (PDF file)
Digital product only — no physical item will be shipped
Due to the nature of digital files, all sales are final and non-refundable
This master recipe produces a soft, supple, richly tender milk dough with a delicate yet slightly elastic crumb. Though the calculated hydration is ~52–53%, the high enrichment makes the dough behave more like a 65–68% hydration enriched dough.
The result? Dough that feels soft, tacky, and pliable, yet remains structured enough for clean shaping — especially when chilled. Expect bread and buns that are luxuriously soft and pillow-like, ideal for bakery applications from milk buns to babkas.
Master Milk Dough Recipe
Step-by-step mixing and kneading guide
Shaping & Baking Instructions for:
A dozen bakery-style milk buns
Two babka loaves
One shokupan-style milk bread loaf
Cinnamon rolls (about a dozen standard or bakery-sized)
Toppings & Finishing Recipes
Simple syrup glaze
Bakery cream cheese frosting
Simple vanilla glaze
Flavor Variations
Chocolate Milk Dough
Matcha Milk Dough
Mocha (coffee-chocolate) Milk Dough
Filling Recipes
Sweet whipped cream filling
Vanilla pastry cream (custard)
Chocolate custard cream variation
Additional Guidance
Scaling charts
Filling and layering notes
Professional finishing tips
This master dough does not use yudane or tangzhong. Instead, it is built on a pre-ferment (sponge) that develops flavor, strength, and softness naturally.
If you wish to incorporate a gelatinized method (yudane or tangzhong), you may adapt at your own discretion, but no additional instructions are provided for those variations.
This recipe is designed for intermediate to advanced bakers familiar with enriched doughs and yeast fermentation.
Beginners are welcome, but should understand this recipe assumes basic competency in mixing, fermentation, and shaping.
Buying this file does not include private coaching or one-on-one assistance. Any modifications or creative adaptations are your responsibility.
Recipe developed using metric weights (professional baking standard).
U.S. volume measurements provided as a courtesy only.
Professional results require weighing ingredients. Using volume alone may cause variations in dough behavior and outcome.
Instant digital download (PDF file)
Digital product only — no physical item will be shipped
Due to the nature of digital files, all sales are final and non-refundable
