Combine the dry ingredients and mix together with a whisk. Measure the egg yolk and water in a measuring cup, add the honey to that, and mix together.
Combine all of the ingredients except the shortening and butter and mix until the lumps have lessened. Knead for 15 minutes with a bread maker or kneader. Stop when it forms a film.
Cut the dough into 10 parts with a scraper, return to the kneader, add in shortening and butter, and knead for 10 minutes. Once a film has formed, remove the dough.
Form into a ball, smoothing the outside. Place in a plastic bag or container and let rise overnight at room temperature, until it's 2~2.5 times as large. (Time will vary depending on room temperature)
It will finish rising in about 10 hours if in a cool place near a window. It will rise more quickly if in a warm place. It's also possible to adjust the time by putting it in the fridge.
The next morning, deflate the risen dough by folding it, divide into 9 portions, round and smooth. Cover with cling wrap and let rest for 30 minutes at room temperature.
After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam. Arrange in a greased bread pan.
Let rise for a second time, using the bread-rising setting of the oven for 1~2 hours at 30℃ until it reaches about 1 cm from the lip of the pan. Cover with cling wrap or a damp towel to prevent drying.
After rising, preheat the oven to 190℃.
Melt the butter in a double boiler (or microwave) and coat the dough evenly. Sprinkle a generous amount of granulated sugar on top of that.
In the preheated oven, bake at 190℃ for 17~18 minutes. Once it turns golden brown, cover with aluminum foil.
Once it's done, drop the pan from a height of about 30 cm to release steam, remove from pan, and cool on a rack.
To enjoy the crunchy sugar, it's best to eat when freshly baked or just cooled. If you cover it with cling wrap, it will stick.
When using non-domestic flour, I think it's fine to add 10 ml more water. That will preserve the softness and moistness.
Story Behind this Recipe
I've been baking bread with homemade yeast a lot, and I wanted a sweet bread so I added honey and egg yolk. Adjusting the amount of water, I came up with something I liked, so I uploaded the recipe.
The time for kneading and rising is just an estimate. It changes based on conditions, so please judge based on the state of the dough. The dough will get a little sticky, but don't use sprinkling flour. In case of using non-domestic flour, increase the water about 10 ml.