Sourdough Japanese Milk Bread (Shokupan)

Japanese Milk Bread (Shokupan) is celebrated for its soft, airy texture and subtly sweet taste. This recipe introduces a delightful twist by incorporating sourdough, adding a unique tang to the classic Japanese bread. Follow these steps to bake a scrumptious loaf of sourdough shokupan.

I split this recipe in half and made two delectable treats.

Strawberry and Whipped Cream Fruit Sando

The first creation was a classic fruit sando, made using a loaf of freshly baked Japanese milk bread. I filled the soft slices with sweet, juicy strawberries and a generous dollop of freshly whipped cream. Cover it with plastic wrap and refrigerate for two hours, let it set up. The combination of the airy bread, ripe strawberries, and creamy sweetness was simply divine.

Chocolate, Orange Zest, Cardamom, and Date Milk Buns

With the remaining dough, I decided to experiment by making milk buns stuffed with a unique blend of flavors. I combined chocolate chips,, fragrant orange zest, warm cardamom, and sweet dates to create a filling. The result was a batch of irresistibly aromatic milk buns, each bite offering a delightful mix of textures and flavors.

Sourdough Japanese Milk Bread Recipe

Ingredients

For the Tangzhong

• 1/4 cup (30g) of bread flour

• 2 tablespoons (10g) of whole milk

For the Dough:

• ⅔ cup (150g) milk

• 1 egg

• ⅓ cup (70g) sugar

• ½ cup (100g) sourdough starter

• all of the tangzhong

• 3 ⅓ cups (425g) bread flour

• ½ teaspoon salt

• ¼ cup (60g) unsalted butter, at room temperature

Optional Glaze:

• 1 egg, beaten

• 1 tablespoon milk

Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together the bread flour, and milk.

2. Cook over medium heat, stirring constantly, until the mixture thickens to a paste-like consistency. This usually takes about 3-5 minutes.

3. Remove from heat and let it cool to room temperature.

Step 2: Prepare the Dough

1. In a stand mixer or mixing bowl, combine the bread flour, sugar, and salt.

2. Add the cooled tangzhong, sourdough starter, lukewarm milk, and egg to the dry ingredients.

3. Mix until a rough dough forms.

4. Then add the softened butter a little at a time while you are mixing with your dough hook.

5. Continue mixing for an additional 7-10 minutes until the dough is smooth and elastic. It should pass the "windowpane test" (stretch a small piece of dough until you can see through it without it tearing). You can knead this by hand. It will take about 15-20 minutes

6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap.

Step 3: First Rise

1. Let the dough rise at room temperature until it doubles in size. This can take 4-8 hours depending on the ambient temperature and the strength of your starter.

Step 4: Shape the Dough

1. Once the dough has doubled, gently deflate it and divide it into three equal pieces. (I cut my dough in half and then divided three equal parts for a smaller loaf and made the rest into rolls. I stuffed the rolls with my chocolate chip mixture)

2. Roll each piece into a smooth ball and let them rest for 15 minutes.

3. Roll each ball into an oval shape using a rolling pin, then fold the sides in and roll it up like a jelly roll.

4. Place the rolled pieces seam-side down in a greased loaf pan.

Step 5: Second Rise. Refrigerate Overnight

1. Cover the loaf pan with plastic wrap and let it refrigerate overnight.

Step 6: Bake the Bread

Remove your dough from the refrigerator. I let my dough come to room temperature, but don’t let it over proof.

1. Preheat your oven to 375°F

2. If desired, mix the beaten egg with milk and brush the top of the loaf for a shiny glaze.

3. Bake for 40-45 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

4. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your homemade sourdough milk bread, perfect for sandwiches, toast, or just on its own!