Chocolate Shokupan is a rich, chocolatey twist on the traditional Japanese milk bread. This soft, fluffy loaf is perfect for chocolate lovers and can be enhanced with chocolate chips for an extra indulgent treat. Follow this recipe for a delightful, chocolate-infused Shokupan that will impress family and friends.
Ingredients
Sweet Stiff Starter:
- 60g sourdough starter
- 180g bread flour
- 80g water
- 30g sugar
Dough:
- 420g bread flour
- 40g sugar
- 8g salt
- 15g cocoa powder
- 230g milk
- 100g whipping cream
- 80g melted chocolate
- 40g butter
- 50g cocoa chips (optional)
- All of the sweet stiff starter
Method
- Prepare the Sweet Stiff Starter:
- Mix all the ingredients for the starter and let it ferment until it triples in volume, about 7-8 hours at 27-28°C.
- Make the Dough:
- Combine the bread flour, sugar, salt, and cocoa powder in a large bowl.
- Add the milk, whipping cream, melted chocolate, and the sweet stiff starter. Mix until the dough comes together.
- Add the butter in 2-3 batches, kneading until fully incorporated and the dough achieves a window pane stage.
- If using cocoa chips, fold them into the dough at this stage.
- Bulk Proof:
- Allow the dough to proof for 2 hours at 28°C.
- Shape and Proof:
- Punch down the dough and divide it into portions as needed.
- Shape the dough into loaves and place them in greased loaf pans.
- Proof the shaped dough until it has risen about 80-90% of the pan’s height.
- Bake:
- Preheat the oven to 180°C.
- Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
For a detailed process video of making Chocolate Shokupan, check out my YouTube channel (link in bio).