How about an irresistible Japanese milk bun called chigiri pan ちぎりパン that you can make easily at home? This delicious, fluffy recipe makes it a perfect choice for children’s snacks, evenings out with friends or breakfasts.
Japanese brioche recipe chigiri pan
- 1 square mold 18 x 18cm
- Transparent food paper
- damp cloth
- 280 g T45 flour
- 3 g dry baker's yeast
- 3 g of salt
- 40 g of sugar
- 30 g of butter at room temperature
- 180 ml of milk heated to 40° C
- In a bowl, add the flour and salt on one side, and the dry yeast and butter on the other.Heat the milk in the microwave (600w) for 50 seconds. Or in a saucepan to 40 degrees.
- Add the milk to the bowl and knead to a dough.
- Cover with transparent cling film.
- Leave in the oven in proofing mode (around 40°C) for about 30 minutes, until the dough expands a size. This is the 1st fermentation.
- Divide the dough into 9 equal parts, roll them into balls, and lay them out 3×3.
- Cover with a damp cloth and leave to rise for a further 10 minutes.
- Then gently knead them to remove the air. Roll them up again and place in a lined or buttered baking tin.
- Cover with a damp cloth and cling film and use the oven's fermentation function to ferment at 40°C for 20 minutes. (Second fermentation) Once fermentation is complete, preheat the oven to 170°C.
- Sprinkle flour over the top of the dough using a fine sieve and bake at 170°C for about 15-17 minutes. If the brioche browns too quickly, cover with aluminum foil.
- Once cooked, remove from the tin and leave to cool. Enjoy your meal!
Tips for the Japanese chigiri pan recipe
This was the basic recipe for chigiri pan, but you can also top the buns :
- whipped cream
- strawberries and blueberries
- chocolate chips
- salad, ham, tomato…
You don’t have to present them in 3×3 shapes either, but you can also make them in the shape of a crown and add decorative elements to create little characters. The choice is yours!
If you’re looking for another Japanese brioche recipe, we highly recommend our melon pan recipe, an irresistible Japanese brioche. Melon pan is a Japanese pastry staple, recognizable by its round shape and crispy crust, reminiscent of melon skin.