Soft, fluffy, and slightly chewy — Shokupan is the beloved Japanese milk bread that has become the base of iconic dessert toast topped with ice cream and sweet sauces.
On a warm sunny day, nothing beats freshly baked Shokupan toasted and paired with a scoop of ice cream. Pure happiness! 😋💛
Today, Chef M is sharing the step-by-step recipe along with key baking tips so you can make this delicious bread at home.
Shokupan uses the Yudane technique, where flour is combined with boiling water in a 1:1 ratio to create a dough paste. This process enhances moisture retention and creates a soft texture with beautiful gluten strands when torn apart.
Instructions
Making the Yudane
- Boil the water and pour it into the flour. Mix until fully combined.
- Allow the mixture to cool, then refrigerate for 3–4 hours.
Making the Shokupan Dough
- Remove the Yudane from the refrigerator and let it sit at room temperature for 5–10 minutes.
- In a mixing bowl, combine bread flour, milk powder, sugar, salt, and yeast.
- Add eggs and milk, and mix until combined.
- Add butter and the Yudane paste, then knead until smooth and elastic.
- Rest the dough for 40 minutes, then divide into portions and shape into balls. Rest for 15 minutes.
- Roll out each piece and shape into logs. Rest another 15 minutes.
- Roll again and place into a loaf pan.
- Let the dough proof until doubled in size.
- Bake at 200°C for 25–30 minutes, or until golden brown.
- Remove from the pan and let cool before slicing.
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