Shoku Pan

Japanese milk bread. Something I miss living far away from Japanese bakeries.



  • 3 Tbsp. milk
  • 2 Tbsp. bread flour
  • 3 Tbsp. water


  • 375 g. bread flour
  • 22 g. butter
  • 1 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 tsp yeast
  • 1 tsp. dry milk powder
  • 1 1/2 tsp milk
  • 180 mL warm water


  1. Heat the ingredients for the roux in a small sauce pan on the stove over low heat, whisking until all the lumps are out, and the whisk makes lines on the bottom of the pan.
  2. Add the rest of the ingredients to the stand mixer with a dough hook, add the roux last. Mix for 5 minutes.
  3. Let rise until doubled.
  4. Split the dough into thirds, and roll each into a spiral and then let rise again in a pullman pan.
  5. When pan is 3/4 full, cover and bake at 375 for 30 minutes. Let sit in the uncovered pan for 15 minutes before cutting.