By Food E Fare

Kashipan, or sweet bread, is a popular Japanese treat that comes in various flavors and shapes. Here's a basic recipe to make Kashipan at home:


  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2/3 cup (160ml) warm milk (about 110°F or 45°C)
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (optional)
  • Additional sugar for dusting (optional)


Activate the Yeast:

  • In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until foamy.

Mix Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, sugar, and salt.

Combine Wet Ingredients:

  • In a separate bowl, whisk together the softened butter, egg, and vanilla extract (if using). Add the activated yeast mixture and mix until well combined.

Knead the Dough:

  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden spoon or your hands to mix until a dough forms.
  • Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

First Rise:

  • Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.

Shape the Bread:

  • Punch down the risen dough to deflate it and transfer it to a lightly floured surface.
  • Divide the dough into equal-sized portions and shape each portion into a round ball or any desired shape.

Second Rise:

  • Place the shaped dough pieces on a parchment-lined baking sheet, leaving some space between each piece. Cover them loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes.

Preheat the Oven:

  • Meanwhile, preheat your oven to 350°F (180°C).


  • If desired, lightly brush the risen dough with milk and sprinkle some sugar on top for a sweet crust.
  • Bake the bread in the preheated oven for 15-20 minutes or until golden brown and cooked through. You can check for doneness by tapping the bottom of the bread; it should sound hollow.
  • Transfer the baked Kashipan to a wire rack to cool completely before serving.


  • Enjoy the Kashipan warm or at room temperature. It can be served plain or with a spread of butter or jam.


  • You can customize your Kashipan by adding various flavorings such as citrus zest, cocoa powder, or spices like cinnamon or nutmeg.
  • Feel free to experiment with different shapes and sizes for your sweet bread.
  • Store any leftover Kashipan in an airtight container at room temperature for up to 2-3 days, or freeze them for longer storage. Reheat in the oven or toaster oven before serving.

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