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Ultimate Japanese Milk Bread (Shokupan) with Yudane Method

Close-up of a freshly baked japanese milk bread loaf, showing its incredibly soft, white, and fluffy interior texture.
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Make the softest, fluffiest homemade bread using the Yudane method. This Shokupan recipe yields a cloud-like texture that stays moist for days, perfect for toast or sandwiches.

Ingredients

Scale
  • 100g Bread Flour (for Yudane)
  • 150ml Water (for Yudane)
  • 300g Bread Flour (for Dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 60ml Whole Milk, cold
  • 40g Unsalted Butter, softened
  • 1 large Egg, room temperature
  • 30g Heavy Cream

Instructions

  1. Prepare the Yudane: Whisk the 100g bread flour and 150ml water in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a thick paste, resembling mashed potatoes (about 5-7 minutes). Remove from heat, transfer to a small bowl, cover with plastic wrap pressed directly onto the surface, and cool completely to room temperature or chill until cold.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 300g bread flour, sugar, yeast, and salt. Mix briefly on low speed.
  3. Combine Wet Ingredients: Add the cold Yudane paste, cold milk, egg, and heavy cream to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter and continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 60-90 minutes.
  6. Shape the Dough: Gently deflate the dough. Divide it into three equal pieces. Shape each piece into a tight ball. Let the balls rest, covered, for 15 minutes.
  7. Final Shaping: Roll each ball into a rectangle. Roll each rectangle tightly into a log shape. Place the three logs side-by-side, seam-side down, into a greased 8×4 inch loaf pan.
  8. Second Proof: Cover the pan loosely and let it rise in a warm place until the dough has nearly doubled and crests about 1 inch over the top of the pan, about 45-60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing.
  9. Bake: Brush the top of the dough lightly with milk or an egg wash for color. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This bread is best sliced when fully cool to maintain its soft texture.

Notes

  • The Yudane method is key to achieving the cloud-like texture and keeping the bread fresh longer.
  • A stand mixer is recommended for the extended kneading time required for this soft dough.
  • For the softest crust, brush the baked loaf with melted butter immediately after removing it from the oven.

Nutrition

Find it online: https://dishicious.com/japanese-milk-bread-shokupan-yudane-recipe/