# Shokupan Japanese milk bread

This Japanese milk bread starts with something called YUDANE, a method of combining a small amount of flour with boiling water to gelatinize the starches for a springier, longer lasting loaf.

- Total time: 100 min
- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- flour
- boiling water
- sugar
- salt
- milk
- honey
- yeast
- butter

## Instructions

1. Combine a small amount of flour with boiling water to create the YUDANE. Let it cool.
2. Add flour, sugar, salt, milk, honey, and yeast (that has bloomed) to a stand mixer.
3. Add the cooled YUDANE to the stand mixer.
4. Knead for 10 minutes.
5. Gradually add butter, one cube at a time, until fully incorporated.
6. Continue kneading for another 10 minutes.
7. Once ready, the dough should be smooth and pass the window pane test.
8. Cover and prove the dough for an hour until doubled in size.
9. Split the dough in half.
10. Work each half into a ball.
11. Proof the balls for another 30 minutes.
12. Roll out each dough ball.
13. Fold each rolled dough into thirds.
14. Roll each folded dough into scrolls.
15. Place the scrolls into a buttered loaf tin.
16. Final proof for roughly an hour or until 90% up the tin.
17. Seal the loaf tin and bake at 220C for 20-30 minutes.
18. Remove the baked shokupan from the tin.

## Equipment

- stand mixer
- bowl
- loaf tin
- rolling pin

## Tips

- The YUDANE method gelatinizes the starches for a springier, longer-lasting loaf.

## Source

- Original video: https://www.instagram.com/reel/DOvd45xEQVq/?igsh=MWVqYXFpZGZ4djBkMA==
- Recipe page: https://www.cliprecipe.com/recipe/075b53af-bf09-48d9-a1c9-629cd278e328
- Extracted: 2025-11-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt