Some sort of Milk Bread


Milk Bread

First time I had a hot dog served in a hot dog bun was when I joined 5th grade. There, in my school, they used to serve timg00006142he hot dog with that american style bun that looks like milk bread. I clearly remember the first time I tried it – it was disgusting. Sweet bread with a sausage, ketchup and mostard? WTF??? The few times I had a hot dog before that it was on a baguete or in a papo-seco (a typical portuguese bun).

croissants1I honestly think if the americans had tried a hot dog served in a propper papo-seco, they would never have invented that crappy hot dog bun. That’s f*ckin milk bread man! Not that I have anything against milk bread. Well… apart from the fact that is normally made with animal products and loaded with refined sugars, flours, trans fats and a panoply of other highly processed produccheddar-pancetta-apple-croissantts. Hmmm… it seems that I have a lot against milk bread after all. But not against its taste! Milk bread tastes awesome! I used to love milk bread and croissants when I was a kid. Who doesn’t like a warm milk bread with grilled cheese? Or a croissant stuffed with chocolate? But who the f*ck had the brilliant idea of stuffing a milk bread with a sausage? For f*ck’s sake…




1/4 Cup of Whole Wheat Flour

1 Cup of Soy Milk

Yeast Mix:

1/2 Cup of Soy Milk

2 TSP of Instant Dried Yeast

1 TSP of Brown Sugar


2+1/4 Cup of Whole Wheat Flour

1/4 Cup of Brown Sugar

1 TSP of Salt

2 TBSP of Soy Butter

1 Flax “Egg” (2 TBSP of Grounded Flaxseed + 4 TBSP of Warm Water)

Sugar Syrup:

1 TBSP of Maple Syrup

2 TBSP of Water



  • Mix 1/4 cup of whole wheat flour with 1 cup of soy milk;
  • When nicely dissolved, let it cook for 5 minutes, always stiring, until it hits 65ºC;
    • Don’t worry too much if you don’t own a thermometer. It will work just fine;
  • After 5 minutes, the mix should have a puddingish consistence;
  • Remove from the heat and let it cool down;


Yeast Mix:

  • Warm up 1/2 cup of soy milk in the microwave for about 30 seconds on 600W;
  • Add in 2 TSP of instant dried yeast and 1 TSP of brown sugar to the milk and whisk it to dissolve;
    • The milk is supposed to be lukewarm  (43ºC), not warm. If it is too hot it will kill the yeast;
  • Let it set for 10 minutes to activate the yeast;
    • After the time it should look like dog’s vomit;



  • Mix 2 TBSP of grounded flaxseed with 4 TBSP of warm water. Just to make sure, put the mix in the microwave for about 30 seconds on 600W. This will be your flax egg;
  • In a big bowl, mix the roux, the yeast mix, the flax egg, 1 TSP of salt and 1/4 cup of brown sugar;
  • Mix it well;
    • It is important to have the roux more or less with the same temperature as the yeast mix;
  • Start adding the flour a little at a time;
    • Notice this recipe could require more or less flour than I mentioned. Flours may vary a lot from brand to brand;


  • While your mix starts looking more compact, start working on it like a man. With your fists;
  • When the dough feels relatively elastic but nonetheless tacky, sprinkle it with some flour and place it in the same bowl where it all started. Cover it with a wet towel and put it for a 20 minutes nap in a warm place. Like just by your heater if you live in Norway and there are -5 outside;


  • When the dough presents a rested look, it is time to incorporate the butter… or the margarine… or the vegetable fat spread… or whatever you wanna call it… you could call it celestial urine if you want;
  • Add in the butter (… or the margarine… or… you got it right?) a little at a time. It will look like a mess, but hold on babe. You’re almost there. It will worth the effort at the end;
    • “Oh yeah? Yeah? And why couldn’t I just add the fat right in the beggining?” – well, mainly because this is my f*ckin blog and I’m the boss around here. But if you demand a more scientific explanation it is because the fat can negatively influence the yeast development process in the recipe. Yeah, gluten. Hail gluten;
  • When the all the butter is incorporated and dough feels fresh and fluffy, it is time for another nap;
  • Place it again in the same bowl, covered with the same wet towel and let it rest for about 1 hour in that same warm place;
    • Notice that you don’t want to put your dough to rest in a excessively hot place or it will make it smell kind of alcoholish;
    • And also don’t expect the dough to rise like a boss. Whole wheat flour it significantly heavier than refined bleached flour. Besides, the flax egg itself will negatively influence this process  too. Aquafaba would make the dough lighter for example;
  • By this time your dough should be looking at you with that “I’m the greatest in my village” face. It’s time;
  • Shape your dough like a long di… a pipe! Like a long pipe! Cut it in as many portions as you want. I cut mine in 13 portions, but it all depends on how big you want your milk breads to be;


  • Grab a dough ball and stretch it with your pastry roller;
  • Fold in the top and bottom first and then the sides;
  • Stretch it again like in the picture;


  • Now it’s time to stuff your breads with whatever you want;
    • I used nutela, date paste and raisins with cinnamon and cardamom. My favorite combination is the last one;
  • Roll up the dough like a roll… Yeah;


  • Grease a pan with some butter, or any other fat if you want, and place the rolls in;
    • You could also use some parchment paper or a silpak to avoid the butter, but I think the bottom crust wouldn’t be that nice;
  • Let the rolls rest one more time, covered with that wet towel, in that warm place for about 30/45 minutes;

Sugar Syrup:

  • Mix 1 TBSP of maple syrup with 2 TBSP of water;

Rest of the Scene:

  • Preheat your oven to 180ºC;
  • Brush your rolls with the sugar syrup;
    • Reserve half the syrup for later;


  • Bake the rolls in the oven for 30 minutes or until nice and golden;
  • Brush your rolls with the rest of the syrup;
  • Let it cool down;
  • Dig in;


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Kcal Breakdown:

(1 Service = 1 roll if you got 13 portions like me)

Blue – 69% Carbs

Red – 12% Fat

Green – 19% Protein

It helps A LOT if you comment and share this recipe 🙂

Note: The spreads were not included in the nutrition data becase the data would widely vary from the amount and type of spread used;

Note 2: You don’t need to shape the breads in rolls like I did. Actually I believe it would probably look even nicer with a traditional milk bread shape 🙂

P.S.: This recipe is an adaptation from the  Milk Bread recipe from Mary’s Test Kitchen



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