If you're a fan of soft, pillowy bread that practically melts in your mouth, then Japanese Milk Bread (also known as Shokupan ) is the ultimate treat for you! This beloved Japanese staple is renowned for its incredibly tender crumb, subtly sweet flavor, and irresistibly fluffy texture. Perfect for breakfast sandwiches, toast, or simply enjoyed on its own, this recipe will transform your daily bread game.
In this article, we’ll walk you through how to make authentic Japanese Milk Bread step by step, share tips for achieving bakery-perfect results, and provide serving suggestions to take it to the next level. Let’s get started!
Why Japanese Milk Bread (Shokupan) Is So Special
Before we dive into the recipe, let’s talk about what makes this bread so unique:
- Ultra-Soft Texture : Thanks to the tangzhong method (a pre-cooked flour-and-water roux), Shokupan achieves unparalleled softness and longevity.
- Subtly Sweet Flavor : The perfect balance of milk, sugar, and butter gives it a delicate sweetness that pairs beautifully with both sweet and savory spreads.
- Versatile Use : Slice it thinly for French toast, use it for gourmet sandwiches, or enjoy it toasted with butter.
- Cultural Icon : Shokupan is a symbol of Japanese baking excellence and has gained global popularity for its unmatched quality.
Now that you know why it’s worth trying, let’s move on to the recipe!
Ingredients You’ll Need
For the Tangzhong (Roux):
- 2 tablespoons bread flour
- 1/4 cup water
For the Dough:
- 3 1/4 cups bread flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 1/4 teaspoons active dry yeast (or instant yeast)
- 3/4 cup whole milk (warm, about 110°F/45°C)
- 1 large egg, plus 1 yolk reserved for egg wash
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract (optional, for added aroma)
Step-by-Step Instructions
