Get the recipe: https://nyti.ms/3u6d5vB

“You can take comfort in knowing that someone who has never made bread before is the person who developed this recipe, which means you can probably do it, too.” Eric Kim is back! He’s in the studio kitchen showing us how to make his Maple Milk Bread recipe, which appears in Eric’s new cookbook, “Korean American: Food That Tastes Like Home.” It’s inspired by the milk breads found in Asian bakeries, but Eric’s recipe is distinguished by maple syrup and a sturdier crumb.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).