Deep Fried Japanese Cream Sando
Dessert | Japanese
The Deep Fried Japanese Cream Sando takes the classic Japanese Cream Sando and runs with the idea that everything is better deep fried. The original is a beautifully simple thing: pillowy shokupan filled with lightly sweetened whipped cream, sometimes layered with seasonal fruit. I’ve kept all of that, but added a hot oil step that turns the bread into something golden, crispy, and genuinely irresistible. The contrast between the warm, crunchy exterior and the cool, airy cream inside is what makes this so hard to walk away from.
Japanese milk bread is the key ingredient here. Shokupan has an exceptionally tight, even crumb and a slight sweetness that holds up beautifully in the fryer without absorbing too much oil. I fry each slice one at a time, turning frequently to get even colour all over, then drain on a wire rack while I whip the cream to firm peaks. Once the bread is cool enough to handle, I slice it on the diagonal, cut a pocket through the crumb, and pipe or spoon in as much cream as it can hold. The whole thing comes together in under half an hour and the results are well worth it.
Ingredients
- 1 loaf Japanese milk bread (Shokupan)
- neutral oil, for deep frying
- 500ml cream
- 25g (2 tbsp) icing sugar (confectioners sugar)
- ½ tsp vanilla extract
Directions
- Slice the bread into 2cm thick slices. Place enough oil in a deep saucepan to 5cm (2 in) deep and heat to 180°C (355°F) over medium-high heat.
- Fry the bread 1 slice at a time, for 2 minutes, turning over several times to brown well on both sides. Drain on a wire rack over a tray and repeat with the remaining bread slices.
- Beat the cream, icing sugar and vanilla with electric beaters to firm peaks.
- Slice the fried bread in half on the diagonal, then make a slit through the cut side of each without slicing all the way through. Carefully open up to make a “pocket”.
- Fill each pocket with some whipped cream, mounding over the top and serve immediately.
Recipe notes
Japanese milk bread (Shokupan):
Shokupan has a featherlight, tight crumb that holds its structure in the oil without falling apart or turning greasy. Regular sandwich bread won’t give the same result as the open crumb absorbs too much fat and tends to collapse. Fresh shokupan loaves are available from Japanese bakeries, and frozen versions can be found at most Asian supermarkets. Brioche is the closest substitute if shokupan is unavailable, though it will be slightly richer and denser.
Cream:
Full-fat thickened or heavy cream is essential here. It needs to whip to firm peaks so it holds its shape once piped into the warm bread pocket. Light or single cream won’t whip to the right consistency and will collapse almost immediately on contact with the heat. Make sure the cream is cold straight from the fridge before you start whipping, as warm cream resists holding volume.
Neutral oil:
Use a high smoke-point oil for frying at 180°C. Vegetable, sunflower, canola, and rice bran all work well and won’t add any competing flavour. Avoid olive oil here as its lower smoke point and distinct taste will come through. You need enough oil to come at least 5cm deep in the saucepan so the bread can move freely and brown evenly on all sides.