Japanese Hokkaido Milk Bread, or Shokupan (食パン)

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more readily available.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct taste.

Cook 10 John (Tanjong) over low medium heat until it thickens, then set aside to cool.

Combine yeast and warm milk, letting it sit for about 10 minutes to bloom.

Add 1 egg to the slightly cooled Tanjong mixture and stir until smooth, then add 1/4 cup heavy cream and stir until smooth.

Combine bread flour, sugar, and salt in a mixing bowl.

Add the yeast mixture and the Tanjong egg cream mixture to the dry ingredients and mix until combined.

Knead the dough briefly, about 1 minute, until it comes together.

Flatten the dough and add 2 tablespoons of butter, kneading until smooth and elastic.

Place the dough in a Pyrex dish on top of a warm oven (250°F) to rise for 1 hour or until doubled in size.

Punch down the dough and separate it into three equal portions.

Roll each portion into a rough square about 1/4 inch thick, then fold into thirds and roll into a rosebud shape.

Place the rolled dough seam side down in a buttered and floured bread pan and let rise for another hour.

Brush with egg wash (1 beaten egg mixed with 1 tablespoon milk) before baking.

Bake in a 350°F oven for 30 minutes, covering with foil if it browns too quickly.

Let cool for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens