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Japanese Shio Pan (Salt Bread)
Bakery

Japanese Shio Pan (Salt Bread)

2 h 30 minServes 6Nutri-Score C€€
from @butt.erhand7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bread flourGrains250 g
  • sugarPantry15 g
  • saltSpices5 g
  • instant yeastPantry3 g
  • milk (lukewarm)Dairy170 ml
  • unsalted butter (softened, for the dough)Dairy20 g
  • French butter (cold, cut into 6 sticks of 15 g each)Dairy90 g
  • flaky sea salt (for topping)Spices3 g

per serving

Nutrition

255kcal

Carbs
34 g
Proteins
6 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale
  • Baking tray
  • Rolling pin
  • Pastry brush
  • Oven

step by step

Method

  1. Make the dough

    • Combine the bread flour, sugar, salt and instant yeast in a mixing bowl.
    • Add the lukewarm milk and mix into a shaggy dough.
    • Knead in the softened butter until the dough is smooth and elastic.
    Step 1

  2. First rise

    • Cover the dough and let it rise until doubled in size.
    Step 2

  3. Shape the rolls

    • Divide the dough into 6 equal pieces and roll each into a ball.
    • Rest the balls, then roll each into a teardrop shape.
    • Place a stick of cold French butter at the wide end and roll up tightly, pinching the seam.
    Step 3

  4. Second rise

    • Place the rolls seam-side down on a lined baking tray and let them proof until puffy.
    Step 4

  5. Bake

    • Brush the rolls with a little milk or water and sprinkle with flaky sea salt.
    • Bake in a preheated oven at 200 °C until golden, a few minutes less than usual for a softer crumb.
    Step 5

  6. Cool and serve

    • Transfer the rolls to a rack and let them cool slightly before serving.
    Step 6
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