Shokupan (Japanese Milk Bread)
Shokupan, or Japanese Milk Bread, is a pillowy, soft, and slightly sweet bread known for its characteristic cloud-like texture. It’s a favorite for everything from sandwiches to simple, buttered toast. This recipe builds on traditional techniques by incorporating a sweet stiff levain—a unique addition that balances mild sourdough tang with a hint of sweetness. This bread owes its soft crumb to enriching ingredients like heavy cream, butter, and a touch of sugar, making it irresistibly tender and flavorful.Following a two-day process, this recipe guides you through building a levain, mixing a smooth and stretchy dough, and a gentle shaping technique that gives Shokupan its famous structure. While this recipe does require a bit of patience, the results are worth it—a tall, fluffy loaf with a lovely golden crust that slices beautifully. With some simple steps and a bit of care, you’ll create a loaf of Shokupan that’s as close as you can get to the bakery version right at home.
Equipment
- Stand Mixer with Dough Hook
- Mixing bowls
- 8x4 inch loaf tin
- Microwave (optional, for proofing)
- Bench scraper
- Pastry brush (for egg wash)
- Plastic wrap
- Measuring cups and spoons
- Foil (for tenting if browning too quickly)
- Cooling rack
Ingredients
Measurements are for 8x4 loaf tin
- Day 1 afternoon
Build Lavain
- 15 g sourdough starter
- 15 g water
- 15 g flour
Day 1 (Evening)
Build Sweet Stiff Levain
- 25 g active starter from above build
- 75 g Bread flour
- 34 g Water
- 13 g sugar
- Leave to proof on the counter 8 to 12 hours
Day 2 (morning)
Main Dough
- 230 g Bread Flour
- All of the sweet lavain
- 30 g sugar
- 5 g salt
- 1 whole egg
- 45 g milk
- 50 g heavy cream
- 25 g unsalted butter
Egg Wash
- 1 egg
- Dash of milk
- Pinch of salt
Instructions
Mixing main dough
- In the bowl of a stand mixer
- Mix all ingredients EXCEPT the butter until windowpane.
- Tip: Pinch Sweet stiff into smaller pieces before adding to the bowl.
- With the mixer running, add the butter in 3 small amounts. Continue mixing until fully incorporated before adding the next addition of butter.
First proof
- Shape into a ball and place in a covered bowl to proof. Leave in a warm place to double. Approximately 3-4 hours.
- Tip: place covered bowl in the microwave with door ajar.
Shaping
- When first proof is complete, degas the dough and divide into 3 pieces, approximately 188g each. Shape into tight balls, cover, and bench rest for 15 minutes.
- Shaping (also see pictures)
- Using a very small amount of bench flour, roll each ball into a rectangle approximately 16x6 inches. Fold both sides to the middle patting to seal and remove any air pockets. Roll again to 12x4 inches then roll into a cylinder. Place shaped rolls into buttered 8x4 tin.
Second Proof
- Cover the tin with plastic and set to proof until dough peaks over the rim of the tin. Approximately 2-3 hours.
- Tip: again, you can use the microwave with door ajar to create a warm environment.
Egg Wash and bake
- Preheat oven to 350°
- Egg Wash the tops
- Bake for 40 minutes
- Tip: tent your dough with foil if it becomes to brown.
Video
Notes
Windowpane Test: Mix dough until you can stretch a small piece thinly without tearing; this is key to proper gluten development.
Warm Environment for Proofing: Using a microwave with the door slightly open can create a warm space for dough to rise.
Shaping: Follow the detailed steps for rolling and folding to achieve Shokupan’s characteristic soft and airy texture.
Warm Environment for Proofing: Using a microwave with the door slightly open can create a warm space for dough to rise.
Shaping: Follow the detailed steps for rolling and folding to achieve Shokupan’s characteristic soft and airy texture.