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45g strong bread flour (for yudane)

45g boiling water (for yudane)

285g strong bread flour (for bread)

4.5g instant dry yeast or 5.4g active dry or 13.5g fresh

6g salt

15g sugar

30g soft butter

172.5g milk (or alternative, or water)

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Yudane dough improver

1. Get the flour-for-yudane in a bowl, then pour the boiling-water-for-yudane in and thoroughly mix. It'll still be very sticky; the goal is incorporating all the flour.

2. Cover immediately and leave to cool completely. Can be used once cool, or refrigerated and used the next day.

Shokupan

1. Combine milk, butter, yeast, and yudane from previous section in a large bowl.

2. Add salt and sugar, then mix well.

3. Add the flour-for-bread, then mix to a dough.

4. Tip the dough out on the table and knead for 5-10 minutes. Get the dough between 25°–27° C.

5. Cover and ferment for 1.5 hours.

6. Briefly fold.

7. Ferment for 1.5 hours.

8. Divide into equal pieces. When I scale this recipe up 4x for two long pans instead of one short pan, I divide into 8 pieces total, four per pan. For 1x scale and one short pan, I think I did two pieces. Shape into balls and leave to rest for 30 minutes.

9. Flatten the dough balls, lengthen them with a rolling pin, fold in the sides, flatten/lengthen again, then roll up like a cinnamon roll and pinch the end to create and close a seam.

10. Place the rolls in a loaf tin seam-side-up.

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11. Proof for 1.5 – 2 hours, until they nearly touch the lid.

12. Bake at 160° C, fan on, for 35 minutes.

13. Tip out and cool completely.