ORANGE SHOKUPAN ｜Makes great toast, sandwich and bread pudding! (EP216)
Now I want to share with you my orange Shokupan.
I have so many recipes of Shokupan recipe from my pastry shop that I used to run for more than ten years. This bread is one of it, and I used to make it at this time of the year.
Orange Shokupan is not a kind of everyday bread, but makes incredible toast, or you can make a sandwich with cream cheese or chocolate ganache.
Since this bread contains egg unlike other Shokupan, it tastes a little bit like French brioche or challah bread.
It tastes refreshing and so delicious, of course. It’s the taste of summer.
Candied Orange Peel
Let’s take a look at candied orange peel.
I use a piece of my homemade candied orange peel, made from organic Japanese citrus growing in my local farm.
If you want to know how to make, let me know!
Homemade orange peel tastes natural and so soft!
How to enjoy
Orange Shokupan makes great toast!
Toast a slice of Orange Shokupan in an toaster oven until golden brown and top with generous amount of butter. I love it so much!
And I make my afternoon snack from the bread.
Cream cheese and orange go so well as you know already, and so does with chocolate ganache.
And you can make easy bread pudding (see the recipe below) with the leftovers.
There you have it!
It’s a very satisfying bread tastes richer than regular Shokupan, and still delicious.
I hope you will give it a try!
- stand mixer
- 205×100×120 mm Shokupan mold
- 375 g bread flour
- 30 g sugar
- 7 g salt
- 6 g instant dry yeast
- 30 g unsalted butter
- 60 g candied orange peel
- 1 large egg (65g)
- 100 ml water
- 160 ml orange juice
Bread pudding custard
- 1 large egg
- 1½ tbs sugar
- 150 ml whole milk
- ½ ts vanilla paste or essence
- Rinse the syrup of candied orange peel. Pat dry, and mince.
- Put your flour, sugar, and salt into a stand mixer bowl.Run the stand mixer until combine, then add in the yeast.
- Mix water and egg well until the egg white loses its firmness.Add into the flour mixture with slow and steady stream.Continue mixing, and add in orange juice.
- Keep the mixer running until the gluten develpped, a dough for about 8 minutes.Stop the mixer, pinch the dough and stretches paper-thin almost see-through, add in unsalted butter and run the mixer for about 3 mins.
- Give it a test again, if the dough looks good, it's time to add orange peel.When the dough comes back together, Shape into a ball, stretch the surface to keep the gas inside.Put the dough in the greased bowl.Cover with plastic, and leave it at a warm spot for about 45 mins, until almost double in volume.
- Punch the dough and put it back to the bowl.Leave it another 30 mins until double in volume.It provides fresh oxygen to the dough to activate the yeast even more.
- Take out the dough onto the working surface, divide into 3. (about 270g )Take 10 mins Bench rest.Bench rest relaxes the dough for the final shaping.※Dust with minimum amount of flour.
- Gently shape into a ball again, since this dough is rich, if you remove all the gas, the fermentation process is going too slow.and roll into a ball and give it a tension on the surface.Pinch to seal the dough and put it in a greased mold.
- Cover with plastic or shower cap, and let it rise for 45 mins or until a little bit over the edge.While the final proofing, preheat the oven for 100℃.It took me 50 mins to fully rise.
- Put it in 100℃ oven, and reset the temperature to 200 ℃.Bake it 40 mins in total.This bread is likely to burn quickly, so cover with aluminum foil when it starts browning.
- Take out and tap several times onto your working surface and then take out.What this does is removing the hot air inside the bread, and prevent shrinking.
- Slice when it's cool.
- Whisk egg and sugar together, and add in whole milk.Add vanilla.Place diced orange Shokupan in the baking dish, and pour over the egg mixture.Submerge the bread and let it soak up the custard.Bake it for 15 to 18 mins at 180℃.Orange peel gives it a nice crunch and aroma, and the bread pudding tastes so special.