Buttery bread clouds with just the right amount of salt *chef’s kiss* 449: Shio Pan (Salt Bread)

I’m usually late to pick up on baking trends, but honestly I wouldn’t want it any other way. It’s like falling in love with a book and learning the rest of the series is already published – no waiting or searching required!

In this case, these fluffy buttery rolls have been around since the early 2000s in Asia. From what I can tell, they originated in Japan, gained momentum in Korea, and started popping up all over the place in the US a few years ago. There’s even a bakery in New York that focuses solely on shio pan! It’s appropriately named – Justin’s Salt Bread.

Think brioche / croissant hybrid: an enriched yeasted dough cut into a triangle and rolled up around a frozen chunk of butter. As the butter melts in the oven, the water steams the lil loaf from the inside and the butterfat melts out the sides frying the bottom into golden crispy perfection. Sprinkled with a heavy pinch of flaky sea salt, they’re nothing short of addicting.

The lil pocket left by the frozen butter makes me want to pipe in a filling. A herby soft cheese? A chocolate mascarpone?

I saw an article that claimed salt bread is coming for croissant’s buttery crown. Fighting words! Let’s all just get along and eat all the pastries.

A very full weekend turned this into a weeknight bake. I debated waiting til I could have natural light but the craving for carbs won out.

Happy gluten blob.

Ready to roll.

Streeeetch.

They need some (l)oven to melt their frozen butter hearts.

Accessorizing with a delicate brush of water and a heavy sprinkle of salt. I used unsalted butter for my frozen cubes on accident so decided to go a little heavier on the salt on top.

Using the extra butter on the tray to add a little shine to the tops.

So chubby and plush.

While both are cute, I like the ones where the fold is tucked fully underneath. They look more sophisticated (and less like a croissant impersonator.)

Happy munching!

Recipe from: https://www.okonomikitchen.com/shio-pan-salt-bread/