Oat Milk Shokupan
Ingredients
Tangzhong (Roux essential for soft bread)
60ml water ¼ cup
60ml milk (Oat milk can be subbed for dairy)
23g bread flour
Shokupan
Tangzhong room temperature (above)
120ml milk (lukewarm)
7g active dry yeast
50g sugar
1 egg
350g bread flour
1tsp sea salt
58g unsalted butter softened
Instructions
Tangzhong (Water Roux)
In a small saucepan, combine the water and bread flour. Whisk until smooth and free of lumps.
Add the milk and whisk to combine.
Heat the mixture over medium heat, whisking constantly until it thickens to a pudding-like consistency.
Remove from heat and transfer the tangzhong to a bowl. Cover with plastic wrap, ensuring the wrap touches the surface to prevent skin from forming.
Let the tangzhong cool to room temperature.
Shokupan Bread Dough
In your mixing bowl, combine the lukewarm milk with about 1 teaspoon of sugar. Sprinkle the yeast over the milk and gently stir to dissolve. Let this mixture stand for 10–20 minutes until the yeast becomes bubbly and frothy.
Once the yeast is activated, add the milk powder (if using), the remaining sugar, tangzhong, egg, flour, and salt.
Use a spatula to stir the ingredients together until a rough dough begins to form.
Attach the dough hook to your mixer and knead the dough on low speed (speed 2 or 3) for about 5 minutes. The dough will be very sticky at first but continue mixing, and it will begin to come together.
Once the dough starts to form, gradually add the butter in 3–4 small pieces, mixing for 20 seconds between each addition. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
Once all the butter is incorporated, increase the speed to medium (speed 4–5) and knead for another 5–7 minutes. Scrape the bowl once or twice during kneading. The dough should be smooth, and satiny, and should pull away cleanly from the sides of the bowl.
Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough back in the mixing bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1–2 hours (depending on the temperature).
Once the dough has been proofed, you can optionally refrigerate it for 1–2 hours to make it easier to handle or leave it to proof overnight in the fridge for a slow rise.
Shaping the Dough
Once the dough has been proofed, prepare a 4.5 x 8.5-inch loaf pan by greasing and dusting it with flour.
Turn the dough out onto a lightly floured surface and gently press out any excess air.
Weigh the dough and divide it into 4 equal portions. Roll each portion into a 6-inch square.
Fold the opposite corners of each square towards the center, then roll it up tightly from the pointed end. Make sure to roll firmly to avoid air pockets inside the dough. Pinch the seam closed when you reach the top.
Place each rolled dough piece seam-side down in the prepared loaf pan. Repeat with all the dough portions.
Cover the loaf pan with plastic wrap and allow the dough to proof in a warm place until it has doubled in size, about 1–2 hours. The dough should rise to just below the top of the pan.
Baking
Preheat the oven to 350°F (180°C).
Once the dough is proofed, brush the top of the loaf with a milk wash for a matte finish, or an egg wash for a glossy crust.
Bake the loaf for 30–35 minutes, or rolls for 20–30 minutes, until golden brown. If the bread starts to caramelize too quickly, cover the top with aluminum foil to prevent burning.
If you have a thermometer, the bread is done when the internal temperature reaches 190–205°F (88–96°C).
Remove the pan from the oven and let it cool for a few minutes before turning the bread out onto a wire rack to cool completely.
Enjoy and nom!
Enjoy your soft, fluffy Japanese shokupan Bread at room temperature—perfect for slicing, toasting, or making sandwiches!
Notes on Proofing: (Proofing pain)
Winter Proofing: If you're baking in winter (or live in the UK) and don't have a warm spot for proofing, turn on your oven light and place the dough bowl inside. The heat from the light will create a warm enough environment for the dough to rise. Using a metal bowl can help speed up the proofing process as it retains heat better.
Proofing Times: Proofing times can vary based on the dough’s temperature, the surrounding environment, and the type of yeast used. Rather than relying strictly on time, observe the dough's appearance and feel to determine when it’s ready.
Proofing Test
If you gently press your finger into the dough and the indent springs back slightly, the dough is ready for baking.
If the indent stays and doesn’t bounce back, the dough is starting to over-proof—bake it as soon as possible.
If the dough deflates or collapses when poked, it is over-proofed. You may need to reshape it and allow a brief second proof before baking.
This soft, pillowy Oat Milk Shokupan Loaf is a delicious twist on the classic Japanese milk bread. It is made with creamy oat milk. The result? A pillowy, melt-in-your-mouth texture that’s perfect for everything from toasted morning slices to your favorite sandwich.
I love how versatile this bread is, but it also pairs perfectly with something I’ve been working on —coming soon: a dreamy stuffed French toast recipe. Whether you’re a fan of traditional Shokupan or looking for a dairy-free alternative, this recipe is a must-try
