Sugared Bread Twist

by - February 22, 2019

I used the Shokupan Japanese Soft White Bread recipe to make this bread twist.  The result is moist, soft and still quite nice but it didn't turn out as fluffy as in loaf form. I now understand that shaping actually does have an effect on the texture of the bread.

Please click here to see the differences between Yudane vs Tangzhong Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Sugared Bread Twist Recipe - Yudane Method

Yields: 4 Twists


50g bread flour
45g boiling water

200g bread flour 
1 1/8 tsp instant yeast
1 1/2 tbsp brown sugar
3/4 tsp salt
10g butter
150g fresh milk or full cream milk (start with 120g first, reserve 30g/2 tbsp to add in slowly if the dough too dry)

1 egg, whisked + 1 tablespoon water
Some brown sugar or caster sugar 

7 inches square pan


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

  1. Line the square with parchment paper.
  2. Put all ingredients except butter into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, then add in butter and continue kneading until the dough become elastic and tacky but not sticky or and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 15 minutes at medium speed.  
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions. Roll each dough into a long strip (about 16 inches). Twist each strip and tuck in the end. 
  5. Place all twisted dough in the prepared pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  6. Brush with egg wash and sprinkle some brown sugar on top.
  7. 15 minutes before baking, preheat the oven to 180C.
  8. Bake at preheated oven for 15 to 20 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack.


  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Lovethis bread very much my favorite thk ur recipe

    1. Thank you, Annie for your comment. Glad that you like this bread :)