Shokupan Recipe (Japanese Milk Bread)

5 from 19 votes

Shokupan Recipe (Japanese Milk Bread)

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a must-have recipe. It’s soft like a pillow and stays fresh longer than most loaves.

Prep Time15

Cook Time40

Additional Time2

Total Time2 55

Course: Bread

Cuisine: Japanese

Servings: slices

Calories: 192kcal

Author: Tatiana Kamakura

Ingredients

Tangzhong Base

3 tablespoon all-purpose flour
½ cup water

Shokupan Dough

3 cups all-purpose flour
½ cup whole milk
3 tablespoon milk powder
1 large egg
2 ½ teaspoon instant yeast
2 tablespoon granulated sugar
1 teaspoon fine sea salt
3 tablespoon butter room temperature, unsalted

US Customary - Metric

Instructions

Make the tangzhong base. For this, you’ll need ½ cup of water and 3 tablespoons of all-purpose flour. Whisk the ingredients in a small microwave-safe bowl until no lumps remain. Microwave the mixture for 20 seconds, stop and whisk it. Repeat this 2 more times, always pausing to whisk in between. You’ll end up with a smooth, pudding-like starter.
In a large bowl, or the bowl of your stand mixer if using one, mix all the dry ingredients: flour, milk powder, instant yeast, sugar, and salt.
In a medium bowl, mix the tangzhong base with the egg and whole milk. Don’t add butter to this mixture.
Add the wet mixture to the dry mixture and mix until the dough forms.
Add room-temperature butter and knead the dough for 5 minutes if using a stand mixer, or 8 to 10 minutes if kneading by hand. The dough should feel slightly tacky. If using a stand mixer, it should stick to the bottom of the bowl but not the sides.
Let the dough rest in a warm spot, covered, for 1 to 1 ½ hours, or until it doubles in size.
Divide the dough into 4 equal pieces.
On a floured counter, roll each piece flat, as shown in the photo (8a). Then roll each strip of dough into a cylinder (8b), pinching the ends to seal. When arranging the dough into the loaf pan, place the pinched side down, with the spiral against the long side of the pan.
Let the dough rest again for 1 hour, or until it almost doubles. The dough should look puffy when ready.
Bake the Shokupan for 35 to 40 minutes at 350°F, until the top is a deep golden brown. Don’t bake at a higher temperature, and be sure to bake for at least 30 minutes to avoid undercooking the middle. Wait at least 1 hour before slicing so the bread can cool and fully set.

Video

Notes

Tips for Perfect Shokupan

If the dough feels too sticky, knead a little longer before adding extra flour.
Use the right amount of flour by fluffing it and spooning it into your measuring cup, then leveling it off.
Don’t overwork the dough while shaping—be gentle to keep it light and fluffy.
Use a deep 9x4-inch loaf pan for a well-shaped loaf.

Storing & Freezing

Let your bread cool for 1-2 hours before slicing. Store in an airtight container or bread box for 5 to 7 days. For freezing, slice the loaf first, place the slices in a freezer bag, and they’ll keep for up to 3 months. To reheat, pop it in the toaster or microwave.

Nutrition