Step 1: Prepare the Strawberry Puree

Wash and hull fresh strawberries.

Blend until smooth.

Measure out 1/2 cup for the dough and reserve extra for the glaze.

If desired, strain to remove seeds.

Step 2: Make the Tangzhong

In a small saucepan, whisk together:

• Bread flour
• Milk
• Water

Cook over medium heat while stirring constantly.

Continue stirring until the mixture thickens into a smooth paste.

Remove from heat and allow to cool completely.

This step helps create the signature soft milk bread texture.

Step 3: Mix the Dough

In the bowl of a stand mixer combine:

• Bread flour
• Sugar
• Salt
• Instant yeast

Add:

• Strawberry puree
• Warm milk
• Egg
• Cooled Tangzhong

Mix until a rough dough forms.

Step 4: Knead the Dough

Knead for 5 minutes.

Gradually add softened butter one tablespoon at a time.

Continue kneading for 10–12 minutes until the dough becomes smooth, elastic, and slightly tacky.

The dough should pass the windowpane test when stretched.

Step 5: First Rise

Place the dough in a lightly greased bowl.

Cover with plastic wrap or a clean towel.

Allow to rise in a warm place for 60–90 minutes or until doubled in size.

Step 6: Shape the Dough

Punch down the dough gently.

Divide into three equal portions.

Roll each portion into a rectangle.

Roll tightly into logs.

Place side by side in a greased loaf pan.

Step 7: Second Rise

Cover the loaf pan loosely.

Allow the dough to rise for 45–60 minutes until puffy and nearly doubled.

Step 8: Bake

Preheat oven to 350°F (175°C).

Brush the top with milk or egg wash for a shiny finish.

Bake for 30–35 minutes or until golden and cooked through.

If the top browns too quickly, cover loosely with foil.

Step 9: Cool Completely

Remove from the oven.

Allow the bread to cool in the pan for 10 minutes.

Transfer to a wire rack and cool completely.

Step 10: Prepare the Strawberry Glaze

Whisk together:

• Powdered sugar
• Strawberry puree
• Milk

Drizzle over the cooled bread.

Allow the glaze to set before slicing.