Shokupan

Make the base

Pour the lukewarm water, sugar, yeast, salt and honey into a bowl. Stir and leave for 10 minutes.

Tip: The water should be lukewarm, not boiling: too much heat can damage the yeast.

Knead

Add the flour and milk powder. Start working the dough and gradually add the soft butter.

• 15 minutes in a stand mixer with the dough hook
• 25 minutes with an electric hand mixer and dough hooks

First rise

Slap the dough hard on the work surface 5 times. Shape it into a ball, cover and let it rest for 40 minutes.

Divide and rest

Divide the dough into 3 pieces of the same weight. Shape three balls, cover them and let them rest for another 15 minutes.

Shape the Shokupan

Roll each ball into a rectangle, fold the sides into the centre and roll it up. Place the three logs side by side in the buttered tin, seam side down.

Let it rise for another 30 minutes.

Bake

Close the tin with its lid and bake in an oven preheated to 210 °C for 25–30 minutes.

Take the bread out of the tin straight away and let it cool on a wire rack.