Shio Pan (Japanese Salt Bread)
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5
4 reviews
Excellent
Shio Pan (Japanese Salt Bread)
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A recipe for Shio Pan (塩パン, Japanese Salt Bread) inspired by our time in Orange County, California! These crescent-shaped rolls have a salted, crispy crust with a chewy, buttery center.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup water 105-115˚F, 40-46˚C, 240 milliliters, lukewarm
- 3 cups bread flour 400 grams
- 1 tablespoon granulated sugar 12 grams
- 1 teaspoon salt
- 2 tablespoons butter softened at room temperature, 30 grams, salted
To assemble:
- 8 tablespoons butter chilled and cut into 8 equal, long strips, plus more for brushing, 113 grams, salted
- sea salt for garnish, flaky
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast with water and the 2 tablespoons (30 grams) salted butter to form a soft dough.
- On a lightly floured surface, knead the dough until smooth and elastic.
- If too dry and crumbly, add a little more lukewarm water. If too sticky to touch, add just enough flour to handle.
- Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
- Preheat oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment or lightly grease.
- On a lightly floured surface, roll the risen dough into a circle about 1/4 inch (6 millimeters) thick.
- Using a sharp knife or pastry cutter, cut the circle into 8 equal slices/triangles.
- Place a strip of the salted butter along the widest edge of the triangle away from the center.
- Roll up the triangle, pinching and sealing the butter inside the bread as you roll, and slightly turn in the ends to form a crescent shape.
- Transfer the formed roll to the prepared baking sheet and repeat with remaining triangles.
- Cover the baking sheet with a large cloth and allow to rest at room temperature for 30 minutes, until puffed.
- Brush the puffed rolls with additional melted butter, and top with a sprinkling of flaky sea salt.
- Bake in the preheated oven until golden brown with a crisp bottom, about 18 minutes.
- Allow to cool for 10 minutes before serving.
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Overall Rating
5
4 reviews
Excellent
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