Making brioche, milk bread, and other enriched breads requires a bit more time and practice (IMHO 😀), but it’s well worth the effort.
I was inspired by some very cute little Hokkaido-style breads we tried during a memorable meal at https://www.instagram.com/fischersbaslow/
I dug around and did some recipe research to arrive at the following recipe, which works well for me both as a loaf baked in a loaf pan and as a cuter version baked in a well-greased cupcake tray (with 12 spots).
Shokupan recipe
If you can get your hands on a Pullman loaf pan, you can also aim for the traditional square profile shokupan cross-cut.
The aim here was to find a recipe that could start approaching the texture and taste of what you might get in a Kushi-ya prawn sando… the absolute pinnacle of this kind of sandwich available to us here in the middle of the country! 🥪🍤🇯🇵
I still need to fine-tune the proofing a bit to make sure the loaf rises closer to the top of the lid, but the following recipe (adjusted for size and weight with a bit of help from Google Gemini) works well for me.
