Shokupan Fairy Bread 🍞 @CrustbyCarson inspired me.

Shokupan Fairy Bread Ingredients 55g boiling water 360g bread flour, + 25g additional (Yudane) 11g honey 4g dried yeast 230ml milk, warmed 20g (1 tbsp) caster sugar 7.7g Kosher salt 25g butter, room temperature ⅓ cup sprinkles sprinkles Softened butter and 100s&1000s, to serve Method Step 1: 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. Step 2: Make the dough 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. Step 3: 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. Step 4: Divide and rest 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. Step 5: Bake 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. Step 6: Serve 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. #cooking #recipe #baking