Milk Bread / Shokupan (食パン)

Ingredients

• For the Tangzhong

  100 ml milk(1/4 cup plus 3 tablespoons)
• 20 g bread flour(2 tablespoons)

• For the Milk Bread

  125 ml milk(1/2 cup plus 1 tablespoon, warm - 110°F / 43°C )
• 1 tsp (5ml) active dry yeast(or instant yeast)
• 50 g granulated sugar(1/4 cup, plus a pinch)
• 335 g bread flour(2 3/4 cups)
• 0.5 tsp (2ml) coarse salt
• 1 piece egg(large)
• 55 g unsalted butter(4 tablespoons, softened)
• 1 tsp (5ml) canola or other neutral-flavored oil(for bowl)

• For the Egg Wash

  1 piece egg(large)
• 1 tbsp (15g) heavy cream

Instructions

1. For the Tangzhong

   1

   In a small saucepan over low heat, whisk together the flour and milk until it thickens into a paste, 2–3 minutes. Transfer to a bowl and let cool until warm, 5–10 minutes.

   Tip: The texture should resemble mashed potatoes.

2. For the Milk Bread

   2

   Heat the milk over medium heat until it just simmers. Pour into a bowl and let cool to about 110°F. Stir in the yeast and a pinch of sugar, then let sit until foamy, 5–10 minutes. Warm (not hot) milk is key, so the yeast activates without being damaged.

   Tip: Skip the sugar and waiting if using instant yeast

3. 3

   In the bowl of a mixer, combine the sugar, flour, and salt. Add the egg, the cooled tangzhong, and the milk‑yeast mixture. Mix on low until a shaggy dough forms.

   Tip: Slightly wet hands before handling the dough to prevent sticking.

4. 4

   Add the butter one piece at a time, mixing until each piece is fully incorporated. Adding it slowly ensures a smooth, elastic dough that kneads properly.

5. 5

   Increase the mixer speed to medium‑high and knead until the dough is tacky and smooth, 8–9 minutes. Lift and shape into a ball. The dough should feel tacky but not sticky. Slightly wet hands make handling easier without adding extra flour.

6. 6

   Lightly oil a large bowl (or use the same mixer bowl). Place the dough inside, turning to coat. Cover and let rise until doubled, about 2 hours.

   Tip: You can also refrigerate it for at least 8 hours or overnight.

7. 7

   Transfer the dough to a floured or slightly damp surface. If the dough was chilled, let it sit at room temperature until it softens and is easy to work with. Punch it down and shape it into a smooth ball.

8. To Make a Loaf

   8

   Line a loaf pan with parchment. Divide the dough into three equal pieces, gently flatten each piece, then roll it up tightly into a log and place them seam‑side down in the pan. Shaping affects texture. Rolling the dough into logs for a loaf creates the signature shokupan “pillowy pull.” Cover and let rise until the dough reaches the rim, 60–90 minutes.

   Tip: Skip parchment paper if using pullman pan.

9. 9

   Whisk together the egg and cream for the egg wash, brush it evenly over the dough, and bake until the loaf is a deep golden brown, 30–33 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before slicing.

   Tip: Skip egg wash if using pullman pan.

10. To Make Pull-Apart Buns

    10

    Divide the dough into 9 equal pieces. Working with one piece at a time, gently flatten it, then gather the edges toward the center to form a tight bundle. Flip it seam‑side down and roll it under your cupped hand until the surface is smooth and taut. Arrange the buns in a 9×9‑inch pan, leaving a little space between them. Let them rise until puffy and doubled in size, about 45 minutes to 1 hour. Preheat the oven to 350°F.

    Tip: If you’d like larger individual buns, divide the dough into 12 pieces and shape them the same way. Place them on a sheet pan with space between each bun and let them rise until doubled. Their soft, pillowy texture makes them excellent for katsu sandos, breakfast sandwiches, or other delicate fillings that pair well with shokupan’s gentle crumb.

11. 11

    Whisk together the egg and cream to make the egg wash, then brush it evenly over the risen buns. Bake until the tops are a warm golden color — 22–25 minutes for pull‑apart buns and 18–20 minutes for the 12‑bun version.

    Tip: Roasted white or black sesame seeds make a lovely topping — lightly nutty and perfectly suited to shokupan’s soft crumb. Poppy seeds or a dusting of milk powder also work beautifully.

12. 12

    Transfer the buns to a wire rack and let them cool until just warm before serving, about 30 minutes.