Shiopan (Japanese Salt Bread)
Shiopan (Japanese Salt Bread)
Ingredients
For the Dough
- 2 1/2 cups bread flour
- 3/4 cup water, lukewarm (95-105°F)
- 1 teaspoon instant dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon unsalted butter, softened
For the Filling and Topping
- 3 tablespoons unsalted butter, cold, cut into 6 equal pieces
- 1 teaspoon flaky sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour and lukewarm water. Mix with a spatula until just combined and no dry spots remain. Cover the bowl with plastic wrap and let it rest for 30 minutes for a short autolyse.
⏱️ 30 min
- 2
After the autolyse, add the instant dry yeast, granulated sugar, and salt to the dough. Attach the dough hook to the stand mixer and mix on low speed for 2 minutes, then increase to medium speed. Continue mixing for 13-14 minutes, or until the dough reaches a temperature of 77°F (25°C) and is strong, stretchy, and elastic. It should pass the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 16 min
- 3
Remove the dough from the mixer and gently knead it into a smooth ball. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 4
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface. Divide the dough into 6 equal portions using a dough cutter.
⏱️ 5 min
- 5
Take each dough portion and gently shape it into a long, tapered piece, about 8-10 inches long, with one end slightly wider than the other. Cover the shaped dough pieces with plastic wrap or a damp towel and let them rest for 15 minutes (bench time).
⏱️ 15 min
- 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 7
Take one rested dough piece. Place a cold piece of butter (from the 'For the Filling and Topping' section) at the wider end of the dough. Roll the dough tightly from the wider end towards the tapered end, ensuring the butter is fully enclosed. Pinch the seam closed to seal the butter inside. Repeat with the remaining dough pieces and butter.
⏱️ 10 min
- 8
Arrange the shaped shiopan on the prepared baking sheet, leaving some space between them. Sprinkle flaky sea salt evenly over the tops of the rolls.
⏱️ 2 min
- 9
Bake for 12-15 minutes, or until golden brown and the butter has melted and created a crispy bottom crust.
⏱️ 15 min•🌡️ 400
- 10
Remove from the oven and let cool slightly on a wire rack before serving. Shiopan is best enjoyed warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Shiopan (Japanese Salt Bread)
For the Dough
- 2 1/2 cups bread flour
- 3/4 cup water, lukewarm (95-105°F)
- 1 teaspoon instant dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon unsalted butter, softened
For the Filling and Topping
- 3 tablespoons unsalted butter, cold, cut into 6 equal pieces
- 1 teaspoon flaky sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour and lukewarm water. Mix with a spatula until just combined and no dry spots remain. Cover the bowl with plastic wrap and let it rest for 30 minutes for a short autolyse.
⏱️ 30 min - 2
After the autolyse, add the instant dry yeast, granulated sugar, and salt to the dough. Attach the dough hook to the stand mixer and mix on low speed for 2 minutes, then increase to medium speed. Continue mixing for 13-14 minutes, or until the dough reaches a temperature of 77°F (25°C) and is strong, stretchy, and elastic. It should pass the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 16 min - 3
Remove the dough from the mixer and gently knead it into a smooth ball. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 4
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface. Divide the dough into 6 equal portions using a dough cutter.
⏱️ 5 min - 5
Take each dough portion and gently shape it into a long, tapered piece, about 8-10 inches long, with one end slightly wider than the other. Cover the shaped dough pieces with plastic wrap or a damp towel and let them rest for 15 minutes (bench time).
⏱️ 15 min - 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 7
Take one rested dough piece. Place a cold piece of butter (from the 'For the Filling and Topping' section) at the wider end of the dough. Roll the dough tightly from the wider end towards the tapered end, ensuring the butter is fully enclosed. Pinch the seam closed to seal the butter inside. Repeat with the remaining dough pieces and butter.
⏱️ 10 min - 8
Arrange the shaped shiopan on the prepared baking sheet, leaving some space between them. Sprinkle flaky sea salt evenly over the tops of the rolls.
⏱️ 2 min - 9
Bake for 12-15 minutes, or until golden brown and the butter has melted and created a crispy bottom crust.
⏱️ 15 min•🌡️ 400 - 10
Remove from the oven and let cool slightly on a wire rack before serving. Shiopan is best enjoyed warm.
⏱️ 10 min