Soft, fluffy, and lightly sweet, this Scallion & Pork Floss Pull-Apart Milk Bread combines tender homemade milk bread with savory scallions, creamy filling, and flavorful pork floss. Each piece pulls apart easily, making it perfect for breakfast, an afternoon snack, or a satisfying addition to a brunch table.
The slightly sweet bread provides the perfect contrast to the salty, savory pork floss and fragrant scallions. It is best served warm when the bread is exceptionally soft and aromatic.
Ingredients
For the Milk Bread
- 3 cups (375 g) bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- ¾ cup (180 ml) warm milk
- 1 large egg
- 3 tablespoons unsalted butter, softened
- 2 tablespoons milk powder, optional
For the Filling
- 1 cup pork floss
- 3–4 scallions, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon softened butter
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ½ teaspoon sugar, optional
For the Topping
- 1 egg, beaten
- 1 tablespoon milk
- 1 tablespoon mayonnaise
- 1 tablespoon pork floss
- 1 scallion, finely chopped
- Sesame seeds, optional
Instructions
1. Make the Dough
In a large mixing bowl, combine the bread flour, sugar, salt, instant yeast, and milk powder if using.
Add the warm milk and egg. Mix until a shaggy dough forms.
Knead for about 8–10 minutes by hand, or 5–7 minutes using a stand mixer with a dough hook, until the dough becomes smooth and elastic.
Add the softened butter gradually and continue kneading until the butter is completely incorporated and the dough is soft, smooth, and slightly stretchy.
2. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Allow it to rise in a warm place for approximately 60–90 minutes, or until doubled in size.
The exact rising time will depend on the temperature of your kitchen.
3. Prepare the Filling
While the dough rises, combine the mayonnaise, softened butter, sesame oil, white pepper, and optional sugar.
Mix until smooth.
Keep the chopped scallions and pork floss ready for assembly.
4. Shape the Bread
Once the dough has doubled, gently press out the excess air.
Transfer it to a lightly floured surface and divide it into 8–10 equal pieces.
Roll each piece into a small rectangle or oval.
Spread a thin layer of the mayonnaise mixture over the dough, leaving a small border around the edges. Sprinkle with chopped scallions and pork floss.
Fold or roll each piece into a compact shape.
Arrange the pieces closely together in a greased loaf pan or round baking pan. The pieces should be close enough that they bake together while remaining easy to pull apart.
5. Second Rise
Cover the shaped bread loosely and let it rise again for approximately 30–45 minutes, until noticeably puffy.
Meanwhile, preheat your oven to 350°F (175°C).
6. Add the Topping
Whisk together the beaten egg and milk.
Gently brush the tops of the dough with the egg wash.
Drizzle or spread a small amount of mayonnaise over the surface, then sprinkle with extra pork floss, chopped scallions, and sesame seeds if desired.
7. Bake
Bake for approximately 22–28 minutes, or until the bread is beautifully golden brown and cooked through.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
Remove from the oven and allow the bread to cool for about 10–15 minutes before serving.
Tips for Extra Soft Milk Bread
- Don’t add too much flour. The dough should be soft and slightly tacky rather than stiff.
- Kneading is important because proper gluten development gives the bread its stretchy, pull-apart texture.
- Use warm, not hot, milk. Very hot liquid can damage the yeast.
- Allow both rises to finish properly. Under-proofed dough can produce dense bread.
- Keep the pork floss filling relatively dry so the bread doesn’t become soggy.
- For an especially soft crust, brush the warm bread lightly with melted butter immediately after baking.
Easy Variations
Cheesy Pork Floss Bread
Add shredded mozzarella or cheddar along with the pork floss for a gooey, cheesy center.
Spicy Version
Mix a little chili crisp, chili sauce, or crushed red pepper into the mayonnaise filling.
Sesame Scallion Bread
Skip the mayonnaise and use softened butter mixed with sesame oil, scallions, and sesame seeds for a simpler savory filling.
Chicken Floss Version
Pork floss can be replaced with chicken floss for a different flavor.
How to Store
Store the cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, although refrigeration can make bread firmer.
To restore its soft texture, warm individual pieces briefly in the microwave or reheat them gently in the oven.
For longer storage, the baked bread can also be frozen in an airtight container for up to 1 month.
Serving Suggestions
This pull-apart bread is delicious served warm for breakfast with tea or coffee. It also makes an excellent savory snack for lunchboxes, picnics, brunches, or family gatherings.
The combination of pillowy milk bread, fragrant scallions, creamy filling, and savory pork floss makes every pull-apart piece flavorful without needing any complicated side dishes.
Recipe at a Glance
Prep Time: 30 minutes
Rising Time: 1½–2¼ hours
Baking Time: 22–28 minutes
Servings: 8–10 pieces
Oven: 350°F (175°C)
Scallion & Pork Floss Pull-Apart Milk Bread is one of those homemade breads that looks impressive but is surprisingly straightforward to make. Once you pull apart that first soft, fluffy piece and reveal the savory pork floss and scallion filling inside, it is easy to see why this style of bread is so popular.