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Authentic Shokupan (Japanese Milk Bread) with Yudane

Bake Authentic Shokupan (Japanese Milk Bread) using the Yudane method. This recipe yields an incredibly soft, fluffy, and tender loaf with a delicate sweetness, perfect for toast, sandwiches, or simply enjoying on its own.
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Prep Time 12 hours 15 minutes
Cook Time 35 minutes
Proving Time 2 hours 15 minutes
Total Time 15 hours 5 minutes
Servings: 600 gram Loaf
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Yudane
  • 75g Bread Flour 13% Protein
  • 60g Boiling Water above 90℃ (195℉)
Shokupan Dough
  • Yudane
  • 300g Bread Flour 13% Protein
  • 6g Table Salt
  • 4g Instant Active Yeast
  • 30g Unsalted Butter Softened
  • 15g Caster Sugar
  • 250g Whole Milk 25℃ (77℉)

Equipment

  • Stand Mixer Dough Hook Attachment
  • Heavy Bottom Saucepan
  • Mixing Bowl
  • Bread Prover Optional
  • Pullman Loaf Tin 450g
  • Bake Spray
  • Dough/Bench Scraper
  • Rolling Pin
  • Wire Cooling Rack

Method
 

Yudane
  1. Boil water in a saucepan or kettle (needs to be over 90℃ (195℉)) and pour over the flour, mix together until combined and you have a gelatinous dough. Wrap in cling film and place into the fridge overnight.1
Shokupan Dough
  1. Remove the Yudane from the fridge and rest it on the worktop for 15 to 30 minutes to allow it to come up in temperature. If you have a bread prover set it to 25℃/77℉.2 (You can still make this without a prover)
  2. Into the stand mixer bowl, add milk, sugar, yeast and yudane. Tear yudane into small pieces when adding in.
  3. Turn the mixer on low and feed flour and salt into the bowl in small increments (you may need to aid it by scraping the bowl every so often). Once a dough starts to form turn mixer up to a medium speed for 2 minutes (we only want to start activating the gluten before adding in fats)
  4. Turn mixer to a medium-low speed and slowly feed in the butter and allow it to incorporate. Once the butter is mixed in, turn the mixer up to high and knead for 5 minutes.3
  5. Lightly flour your work surface and turn the dough out. Pinch a corner of the dough, stretch outwards and fold over onto itself to the centre of the dough. Continue to do this working your way around the dough to form a rough ball. With your dough scraper scoop up the dough and turn over. Use the dough scraper to roll and tuck the dough to form a smooth and tight ball.
  6. Place the dough into a lightly greased bowl and cover with cling film4 and set into your prover for 1 hour or until it has doubled in size. If you don't have a dough prover leave on the kitchen counter until doubled in size. To check the dough has correctly risen, flour the tip of your finger and press into the centre off the dough. The dough should still hold without deflating and the indent should remain there.
  7. Turn dough out onto a lightly floured work surface, divide into 3 equal pieces. Like you did previously form into 3 balls. Roll the dough balls into a rectangle 15x20cm. Fold the edges to meet in the middle, then tightly roll from one end to the other. Place into a lightly greased loaf tin, cover with cling film and into the prover for 45 minutes. We want the dough to rise about 85% of the tin height.
  8. Preheat the oven to 180℃ (355℉). Lightly grease the inside of the lid and close the loaf tin. Bake for 35 minutes.5
  9. Remove from the lid and let the bread cool in the tin for 15-20 minutes before turning out onto a wire cooling rack.

Notes

  1. It's important to let the Yudane rest for 12 hours or overnight. Crucially, resting the dough allows the flour's starch to fully gelatinise, absorbing extra water. This creates a more stable, elastic dough that retains moisture exceptionally well, resulting in a loaf with superior softness and a wonderfully delicate crust that lasts longer. 
  2. A bread prover allows precise control over both temperature and humidity, ensuring consistent conditions for dough proofing. Here is how I made my prover: 'My Homemade Dough Prover: The Key to Consistent Bakes'
  3. To start with, the dough will spread across the bowl. As the gluten develops the dough will start to come together, once it comes together and very little is sticking to the bottom or walls of the bowl your, dough is ready. 
  4. Instead of cling film I use shower caps, they are cheap and reusable. 
  5. You can bake without the lids if you want a domed loaf. Milk wash the top of the loaf before baking.
Shokupan will keep at ambient in an airtight container for up to 2 days and 4 days in the fridge. 
You can also freeze a baked loaf for up to 2 months. Once thawed the texture may be impacted.