Hokkaido Milk Bread (Shokupan)

Ingredients

• Milk (for Tangzhong roux)
• Bread flour (for Tangzhong roux)
• Milk (lukewarm, for yeast activation)
• Sugar (for yeast activation)
• Active dry yeast (one standard packet or approx 2.25 tsp)
• Bread flour (13.5% protein preferred; approx 3-3.5 cups)
• Milk powder (for flavor and richness)
• Sugar (additional for dough sweetness)
• Salt (to taste)
• Heavy cream (for velvety taste)
• Condensed milk (for subtle sweetness)
• Unsalted butter (softened, room temperature)
• 1 Egg yolk (for egg wash)
• 2 tbsp Milk (for egg wash)

Steps

1. 1

   Prepare the Tangzhong: In a small saucepan, whisk together a portion of milk and bread flour until smooth and no lumps remain.

2. 2

   Cook the Tangzhong mixture over low heat, stirring constantly, until it thickens into a smooth, thick paste. Remove from heat, scoop into a bowl, and set aside to cool completely.

3. 3

   Activate the yeast: In a small bowl, combine lukewarm milk, sugar, and active dry yeast. Stir briefly and let it sit for 10-15 minutes until foamy.

4. 4

   In the bowl of a stand mixer, sift together the bread flour, milk powder, sugar, and salt.

5. 5

   Start the mixer on low speed (speed 2). Pour in the activated yeast mixture and a bit of heavy cream.

6. 6

   Add the cooled Tangzhong roux and the condensed milk slowly while the mixer is running. Knead on low speed for 2-3 minutes until the ingredients are combined.

7. 7

   Increase the mixer speed to medium (speed 3) and knead for 4-5 minutes to build structure. The dough should look sticky and soft.

8. 8

   Add the softened room temperature butter a little at a time. Continue kneading for another 4-5 minutes until the butter is fully incorporated.

9. 9

   Continue kneading on medium speed for an additional 8-10 minutes (total kneading time approx 20-25 minutes) until the dough is smooth, shiny, and elastic. Optional: add a tiny splash of water at the end for extra shine.

10. 10

    Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm spot until doubled in size (30 minutes to 2 hours depending on ambient temperature).

11. 11

    Punch down the risen dough and transfer to a work surface. Divide the dough into two equal parts.

12. 12

    Shape the dough pieces and place them into a lightly greased loaf pan. Cover and let proof a second time in a warm place for about 45 minutes or until puffy.

13. 13

    Preheat your oven to 170°C (340°F).

14. 14

    Prepare the egg wash by mixing 1 egg yolk with 2 tablespoons of milk. Gently brush the top of the proofed dough with the wash.

15. 15

    Bake for 30 minutes at 170°C until the top is golden brown and the loaf is baked through.

16. 16

    Remove from the oven and let the bread rest for 30 minutes before slicing or tearing open.

Notes

If the dough becomes too warm or sticky during kneading (especially in summer), place it in the fridge for 10-15 minutes or add an ice cube to the dough to cool it down. Tangzhong can be made in advance and stored in the fridge. For a dairy-free version, you can brush with just milk or water, though the color will be less golden.

Nutrition per serving

• bread
• Japanese
• baking
• Hokkaido milk bread
• shokupan
• breakfast
• snack
• yeast bread