Sweet or Savory Pavé Milk Bread Recipe by Kat Lieu — modern asian baking (2024)

For the milk bread

• 140 to 150 g milk, warmed to 110°F (43°C)
• 2.5 to 3 g active dry yeast
• 250 g bread flour
• 1 teaspoon red or white miso
• 1 egg (about 50 g), beaten and divided. Half will go into the dough, half will be used for washing the bread
• 40 g sweetened condensed milk or honey
• 15 g unsalted butter, softened
• (See notes on how to make a vegan version of this bread)

For the optional toppings

• For sweet holiday buns, please dust with confectioners' sugar
• For savory buns, please brush with garlic butter and sprinkle on a bit of sea salt flakes. For a pop of color, add minced scallions or parsley to the melted butter.

For the Pavé Milk Bread

1. Microwave the milk and a pinch of sugar in the microwave in 15-second bursts until it is 110°F or 43°C (a bit warmer than body temperature). Add the yeast and set aside for the yeast to bloom and foam.
2. In a stand mixer fitted with a dough hook attachment, or in a mixing bowl, add the flour, miso, half the beaten egg (about 25 g), sweetened condensed milk or honey, and butter. Form a cavity or well in the center and pour in the milk. Mix until a sticky, cohesive, and somewhat elastic dough forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic. Lightly flour a rolling pin and roll into a rectangle about 1/8- to 1/6- inch thick. Fold in thirds, like a letter about to be placed in an envelope.
3. Cover with plastic wrap and refrigerate for 30 minutes.
4. Lightly flour a rolling pin, remove the plastic wrap, roll the dough out into a rectangle, and fold in thirds, like a letter about to be placed in an envelope. Cover with the same plastic wrap and refrigerate for another 30 minutes.
5. Line a large baking sheet with parchment paper.
6. Remove the plastic wrap and roll the dough, this time into a rectangle about 1/6- to 1/4-inch thick. Cut off the edges, so you have a nice rectangle. Cut the rectangle into 12 even pieces. Roll the extra dough into circular buns or braid into a braided bread.
7. Transfer the buns to the prepared baking sheet, giving each bun space to proof. Let proof for 45 to 50 minutes at warm room temperature. I like to use my oven's Proof Function and cover them with a lint-free and damp kitchen towel.
8. About 25 minutes before baking, preheat the oven to about 385°F (196°C). If your range tends to run hot or cold, adjust the temperature accordingly.
9. Brush with the egg wash (the remaining half of the beaten egg) and bake for about 11 minutes, until the buns are puffy and the tops are golden brown.
10. Enjoy them while they're hot, sweet, or savory!
11. For the perfect garlic butter to go with this bread, check out our garlion milk bread recipes on modernasianbaking.com.

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