(Vegan) Swirl Japanese "Milk" Bread


This Vegan Swirl "Milk" Bread Loaf has both a soft and chewy texture inside with a thin, crisp crust coated in an irresistible glaze. It resembles brioche bread in flavor, but the texture is like Hawaiian bread - aka a heavenly combo! Made with Spero's The Original Sunflower Cream Cheese for the ultimate vegan sandwich bread.

What is the difference between Japanese Milk Bread and Regular Soft Bread?

Milk bread is essentially white soft bread. The ingredients are very similar; however, the Japanese Milk Bread uses this special technique of milk and flour, called tangzhong, to create a soft and chewy texture unlike any other soft bread! 

What is tangzhong?

Tangzhong is a special technique originating in Japan to create soft and chewy bread textures. It's the combination of flour, water or milk, and (sometimes) salt over medium heat, stirring with a heatproof rubber spatula until sticky and thick, about 1-2 minutes.

What is Spero Foods?

Spero Foods offers sunflower cheese (very similar to cream cheese) that is deliciously creamy, sustainable, AND nutritious! Their plant based cheese works great with just about any diet from Paleo, Vegan, and Dairy-free.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(Vegan) Swirl Japanese "Milk" Bread

It resembles brioche bread in flavor, but the texture is like Hawaiian bread - aka a heavenly combo!



For the Tangzhong:

  • 1/4 cup Bread Flour
  • 1/2 cup Soy Milk

For the Swirl Bread:

  • 2 1/4 tsp. Instant Yeast
  • 2/3 cup Soy Milk, warm to touch
  • 1/4 cup Granulated Cane Sugar
  • 1/4 cup @sperofoods The Original Sunflower Cheese
  • 1/4 cup Olive Oil
  • 2 1/3 cup Bread Flour
  • 1 tsp. Salt
  • Food Coloring, purple or color of choice

For the Glaze:

  • 1/4 cup @sperofoods The Original Sunflower Cheese
  • 1/4 cup Dairy-free Milk
  • 1 cup Powdered Sugar
  • 1 tsp. Vanilla Extract


  1. To make the tangzhong, mix the bread flour and soy milk in a small saucepan over medium heat.
  2. Using a heatproof rubber spatula, mix until thick and sticky, about 2 minutes.
  3. Set aside to cool to room temperature.
  4. Mix the instant yeast, lukewarm soy milk, and sugar in the bowl of a stand mixer. Set aside until bubbly and activated, about 5-7 minutes.
  5. Add the tangzhong, sunflower cheese, olive oil, and salt to the bowl. Mix to combine.
  6. Using the hook attachment, gradually add the bread flour to form a smooth ball, about 5-6 minutes.
  7. Separate the dough into two equal portions.
  8. Add one dough portion back into the stand mixer, then add a few drops of food coloring. Knead until the color is even.
  9. Add both dough portions into separate bowls, lightly greased. Let rise at room temp. for 1 hour, until doubled.
  10. Punch down the dough, then roll out each to a large rectangle, about 9"x12". Stack the dough portions to layer, then roll lengthwise to create the "swirl."
  11. Place in a greased bread tin to rise for 25-30 minutes, until doubled.
  12. Preheat oven to 350F.
  13. Brush the bread with olive oil or maple syrup.
  14. Bake for 32-35 minutes.
  15. Let cool in the pan for at least 15 minutes, then cool completely before slicing. Enjoy!

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