Shokupan (aka Japanese Milk Bread)
Super tender and fluffy sandwich loaf. The magic of this bread is its enriched dough — kinda like brioche, but with more milky suppleness.
This recipe requires a stand mixer! Because of its high hydration, it's almost impossible to make without one.
The traditional square version requires 2 "Pullman" loaf pans with covers too, but it'll probably make good bread regardless.
TimeAbout 4 hours total (40 minutes active)
Combine over medium-low heat. Reduce to pudding-like consistency.
Remove from heat.
Add to bowl of stand mixer. Set mixer to medium speed (KitchenAid 4).
Add wet ingredients in order: tangzhong, water, eggs. Run mixer for 10 minutes.
Separate butter into 8 pieces. Add pieces to mixer one at a time, waiting for them to disappear.
Run mixer 10 more minutes.
Proof until doubled in volume (~2 hours).
Once doubled, preheat oven to 375°F/190°C.
Split dough into 6 even pieces.
Roll out to 4x8" rectangle, then curl the rectangle lengthwise into a spiral.
Place 3 spirals in each loaf pan, spaced evenly.
Proof until pan is 95% full (~1 hour).
Bake until golden brown (12-15 minutes)