Description
A soft and fluffy Japanese shokupan with a tender, milky crumb and gentle sweetness, perfect for sandwiches, toast, or enjoying simply with butter.
Ingredients
300 g bread flour
25 g granulated sugar
5 g salt
6 g dry yeast
30 g unsalted butter, softened
200 ml whole milk, lukewarm
1 egg yolk (optional, for egg wash)
Instructions
- In a large bowl, mix together the bread flour, sugar, salt, and dry yeast.
- Add the lukewarm milk and knead until a rough dough forms.
- Incorporate the softened butter and continue kneading until the dough is smooth, elastic, and slightly tacky.
- Cover the dough and let it rise in a warm place until doubled in size.
- Punch down the dough gently and divide it into equal portions.
- Shape each portion into a roll and place them into a greased loaf pan.
- Cover and let rise again until the dough fills the pan.
- Preheat the oven to 180°C (356°F).
- Brush the top with egg yolk if using, then bake for about 30 minutes until golden brown.
- Remove from the pan and cool completely on a wire rack before slicing.
Notes
Knead thoroughly to achieve the signature fluffy texture.
Skipping the egg wash results in a softer crust.
Brush with melted butter after baking for extra richness.
Cool completely before slicing to maintain structure.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 4g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
