Soft, pillowy Shokupan Fairy Bread. This one is inspired by the Aussie party classic from 1920's, this loaf bakes the butter-and-100s-&-1000s combo straight into cloud-like Japanese milk bread. We’ve used a yudane method for extra bounce, then layered in sprinkles. It’s fun, slightly ridiculous, and very tasty bread.
Category
Breakfast
Servings
1 loaf
Prep time
2 hours
Cook time
25 minutes
Soft, pillowy Shokupan Fairy Bread. This one is inspired by the Aussie party classic from 1920's, this loaf bakes the butter-and-100s-&-1000s combo straight into cloud-like Japanese milk bread. We’ve used a yudane method for extra bounce, then layered in sprinkles. It’s fun, slightly ridiculous, and very tasty bread.
Author:Andy
Ingredients
-
55g boiling water
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360g bread flour, + 25g additional (Yudane)
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11g honey
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4g dried yeast
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230ml milk, warmed
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20g (1 tbsp) caster sugar
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7.7g Kosher salt
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25g butter, room temperature
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⅓ cup sprinkles
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softened butter and 100s&1000s, to serve
Directions
Make the dough
To make the yudane, mix the boiling water and 25g of additional flour in a small bowl until a smooth, thick paste. Set aside to cool completely.
In a jug, whisk together the milk, honey and yeast. Set aside for 10 minutes until frothy.
Place the bread flour, sugar, salt and the yudane in the bowl of a stand mixer with the dough hook attached.
Pour in the milk mixture and place on low speed until a rough dough forms.
Increase to medium speed and knead for 8 minutes.
Gradually add the butter a little at a time, allowing each portion to absorb before adding more.
Increase the speed to medium-high and knead for a further 6-8 minutes, until the dough is smooth, elastic and stretches thinly without tearing.
Shape the dough into a ball and place in a large lightly greased bowl. Cover with a tea towel and leave to rise at room temperature, until at least doubled in size, about 1 hour.
Divide and rest
Turn the dough out onto a clean work surface. Divide into 2 equal pieces and shape each into a tight ball.
Place on a lightly floured tray and sprinkle the tops with some flour. Cover with some cling film and rest for 30 minutes.
Grease a Shokupan loaf pan (21cmL x 11cmW x 11.5cmH) with a lid lightly with butter on all sides and the lid.
Roll the dough
Roll each dough ball into roughly a 20cm x 30cm rectangle on a lightly floured surface.
Sprinkle over half of the sprinkles and gently press them into the dough just to stay in place. Fold in the sides to meet in the middle and enclose the ends.
Gently roll out again to a 20cm x 30cm rectangle. Sprinkle over the remaining sprinkles and press in gently again. Fold each piece into thirds lengthwise, then gently roll out again to seal.
Roll each tightly into a spiral and place into the loaf pan, seam-side down.
Cover and set aside to proof until the dough reaches 90% of the pan height, about another hour.
Bake and serve
Preheat the oven to 210°C (410°F) fan forced.
Place the lid on the pan and bake for 25 minutes.
Remove the lid and turn the loaf out onto a wire rack to cool for at least 1 hour.
Slice the loaf into thin slices. Spread with some of the softened butter.
Place the sprinkles in a small tray and press the slice, buttered side down in the sprinkles until completely coated. Slice the piece on the diagonal and serve.
Recipe notes
What is Yudane?
Yudane is a Japanese bread technique where boiling water is mixed with flour to gelatinise the starches. It helps the loaf stay soft, improves structure, and gives that signature stretchy crumb.
Testing notes
We found packing in too many sprinkles weighed the dough down and affected the final rise. The fix? Keep the layers light and don’t overwork the dough when rolling. Gentle hands win here.
Cook support
Avoid over-rolling during shaping, too much pressure knocks out the air you’ve worked hard to build.
Sourcing
We used a mix of long and round sprinkles for texture, but classic round 100s & 1000s work as well. Go wild with colour if you like.
Storage
Keep airtight and slice as needed. It toasts brilliantly, especially the end bits.
Method note
A lidded shokupan tin gives you that square finish, but you can bake it lid-off for a rounded top if that’s more your vibe. Serve it sliced thin, buttered generously, and pressed into more sprinkles. Party food, upgraded.
Serving suggestions
I turned it into french toast by following this recipe:
- In a saucepan, combine the milk, cream and vanilla pod cut in half lengthways. Bring to a boil
- Let mixture infuse for 10-15 minutes
- In a bowl beat the egg yolks then add the milk, cream and sugar mixture. Allow to cool
- Once cooled, pour the mixture onto a tray or a dish to dip the bread slices
- Soak the bread on both sides
- Melt unsalted butter onto a pan over a low heat. Brown both sides of the bread until the milk-egg mixture has set
- Sprinkle golden caster sugar over the top. Add the bread to the pan and caramelise.
- Serve with hundreds and thousands mascarpone.
