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Cloud-Soft Japanese Milk Bread (Shokupan)

A loaf of homemade milk bread cut in half, showing its incredibly soft, white, and fluffy interior crumb structure.
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Make the softest, fluffiest milk bread at home using the tangzhong method. This recipe delivers pillowy, bakery-style results perfect for sandwiches or toast.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 100ml Water (for Tangzhong)
  • 360g Bread Flour
  • 2.5 tsp Instant Yeast
  • 2 Tbsp Granulated Sugar
  • 1 tsp Salt
  • 1 Large Egg
  • 180ml Whole Milk, warmed (110°F/45°C)
  • 45g Unsalted Butter, softened
  • 1 Large Egg (for Egg Wash)
  • 1 Tbsp Milk (for Egg Wash)

Instructions

  1. Make the Tangzhong: Whisk the 100g bread flour and 100ml water together in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 160°F or 71°C). Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 360g bread flour, instant yeast, sugar, and salt. Mix briefly on low speed.
  3. Add Wet Ingredients: Add the cooled Tangzhong, the large egg, and the warmed milk to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Add the softened butter. Increase the mixer speed to medium-low and knead for 10 to 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 1 to 1.5 hours.
  6. Shape the Loaf: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight log shape. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  7. Second Proof: Cover the pan loosely and let the dough rise again in a warm spot until it has nearly doubled and crests about 1 inch over the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Whisk the egg wash ingredients (1 egg and 1 Tbsp milk) and gently brush the top of the dough.
  9. Bake for 30 to 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 for the best texture.

Notes

  • The Tangzhong method is the secret to achieving that cloud-soft, pillowy texture that defines Japanese Milk Bread.
  • If you do not have a stand mixer, you can knead this dough by hand, but expect to knead for 20 minutes or more due to the high hydration.
  • This bread stays incredibly soft for several days when stored properly in an airtight container at room temperature.

Nutrition

Find it online: https://cookingbyfelix.com/milk-bread-tangzhong-recipe-soft-fluffy/