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Shokupan Milk Bread side view, served on a marble board
15Total Time
40Prep Time
25Bake Time
A challenge

Shokupan Bread

1 Reviews

  • Egg-Free Recipes
  • Nut Free
  • Vegetarian

How to make shokupan bread

This Shokupan Bread recipe is the perfect white bread to bake if you're looking for really soft fluffy loaf. The traditional Japanese Yudane method ensures moisture is trapped inside the loaf, giving you a super soft bread you can enjoy with a slither of butter or as a sandwich. 

How is shokupan different to milk bread?

Shokupan, also known as Japanese milk bread, is a type of milk bread made using the traditional Yudane method. This patented technique mixes involves mixing boiling water with flour and letting it rest overnight, to create a super-hydrated dough and delicately soft bread.

Is shokupan similar to brioche?

Shokupan is similar to brioche. Both are light, delicate and soft breads, made with butter kneaded through to give a sweet flavour.

Can I toast shokupan?

Shokupan is delicious when toasted. We'd recommend cutting a thick slice and topping it with butter or your favourite jam. You can also slice your shokupan bread to use as a sandwich.

15Total Time
40Prep Time
25Bake Time
A challenge


  1. Step 1:

    Prepare Yudane the night before. Place the bread flour in a medium size bowl and add the boiling water and mix well. Cover with cling film and place in a fridge overnight.

  2. Step 2:

    Place the milk, yeast, sugar and butter into a stand mixer bowl. 

  3. Step 3:

    Add the Yudane, by tearing into small pieces, followed by the flour and salt.

  4. Step 4:

    Use the bread hook to knead the dough for around 20 minutes, then remove the dough from the mixer bowl and transfer to a clean bowl, greased with some oil.

  5. Step 5:

    Cover the bowl with a clean tea towel and prove until doubled in size - about 1 hour.

  6. Step 6:

    When ready, transfer the dough onto a clean surface.

  7. Step 7:

    Weigh your dough and cut into 3 equal pieces and roll each piece into a ball. We cut our dough into 210 g pieces each

  8. Step 8:

    Cover the rolled dough balls and cover with a tea towel to prove, for another 20 minutes

  9. Step 9:

    Prepare a bread loaf tin by lightly greasing it with butter.

  10. Step 10:

    Use a rolling pin to roll each piece of the dough into a 15 cm x 20 cm rectangle.

  11. Step 11:

    With each of the 3 doughs, fold the longer edges of the rectangle to meet in the middle. Then, take the bottom corner and roll the dough upwards into a roll. Repeat this process for the other 2 pieces.

  12. Step 12:

    Place the three rolled pieces of the dough into the previously prepared bread tin, cover with a wet tea towel and let it prove for another 20 minutes.

  13. Step 13:

    Meanwhile, preheat the oven to 185°C.

  14. Step 14:

    When the dough has risen to the top of the tin, place it in the oven and bake for 25 minutes until golden brown.

  15. Step 15:

    Remove from the oven and also from the tin and let it cool completely.

  16. Step 16:

    Slice and enjoy with butter, jam or your favourite sandwich toppings.


  • For the Yudane

    • 70g Allinson's Strong White Bread Flour
    • 55ml Water
  • For the dough

    • 210ml Milk (full fat)
    • 1 tsp Allinson's Easy Bake Yeast
    • 20g Silver Spoon White Granulated Sugar
    • 35g Unsalted Butter (room temperature)
    • 280g Allinson's Strong White Bread Flour
    • 1 tsp Vegetable oil (for greasing)
    • 1 tsp Salt
    • 1 tsp Unsalted butter (for greasing)


  • Medium bowl
  • Wooden spoon
  • Stand mixer with dough hook
  • Tea towel
  • Weighing scales
  • Loaf tin
  • Rolling pin

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