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Fluffy Pull-Apart Japanese Milk Bread

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This fluffy pull-apart Japanese milk bread, also known as Shokupan, features a soft, tender crumb and subtle sweetness using the tangzhong method for extra moisture and softness.

Ingredients

Scale
  • 40g (3 tbsp) bread flour for tangzhong
  • 200ml (¾ cup + 1 tbsp) whole milk for tangzhong
  • 320g (2 ½ cups) bread flour for dough
  • 50g (¼ cup) granulated sugar
  • 7g (2 tsp) instant yeast
  • 6g (1 tsp) fine sea salt
  • 160ml (⅔ cup) whole milk, warm (about 110°F/43°C)
  • 1 large egg, room temperature
  • 40g (3 tbsp) unsalted butter, softened

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 40g bread flour and 200ml milk until smooth. Cook over medium-low heat, stirring constantly, until thickened to pudding-like consistency (3-5 minutes). Remove from heat and cool to room temperature (about 20 minutes).
  2. Combine Dry Ingredients: In a large bowl, whisk together 320g bread flour, 50g sugar, 7g instant yeast, and 6g salt, keeping salt and yeast on opposite sides.
  3. Mix Wet Ingredients: Whisk the egg and warm 160ml milk together.
  4. Form the Dough: Add cooled tangzhong and egg-milk mixture to dry ingredients. Stir until dough begins to come together.
  5. Knead the Dough: Knead 10 minutes by hand or 6-7 minutes with stand mixer dough hook until smooth and elastic. Add softened butter and knead another 5 minutes until shiny and stretchy.
  6. First Proof: Shape dough into ball, place in lightly oiled bowl, cover, and let rise in warm place 1 to 1.5 hours until doubled.
  7. Shape the Loaf: Punch down dough, divide into 3 equal portions (~200g each). Roll each into oval, fold edges to center, roll tightly. Place rolls side by side in greased 9×5-inch loaf pan.
  8. Second Proof: Cover pan loosely and let rise 40-50 minutes until dough puffs about 1 inch above pan edges.
  9. Bake: Preheat oven to 350°F (175°C). Brush dough top with milk or egg wash. Bake 30-35 minutes until golden brown and hollow sounding when tapped.
  10. Cool & Serve: Remove from oven, brush with melted butter. Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Use warm milk (about 110°F) to activate yeast without killing it. Do not rush proofing stages for best flavor and texture. Dough should be tacky but not sticky; lightly dust flour if needed. Cool tangzhong completely before adding to dough. Add softened butter after initial kneading. If top browns too quickly, tent with foil during last 10 minutes of baking.

Nutrition

Keywords: Japanese milk bread, Shokupan, pull-apart bread, tangzhong bread, fluffy bread, homemade bread, soft bread

Find it online: https://vexifood.com/fluffy-pull-apart-japanese-milk-bread-recipe-easy-homemade-shokupan-tutorial/