Anpan (Japanese Sweet Red Bean Filled Soft Milk Bun)
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 9
About this dish
Soft milk bread wrapped around a generous ball of sweet red bean paste, anpan dates to 1874, when the Kimuraya bakery in Tokyo's Ginza paired Western bread with Japanese bean confectionery.
Read more
The enriched dough with milk, butter, and egg bakes into a cottony crumb that pulls apart in strands. This version tops each bun with black sesame seeds.
Ingredients
Instructions
- 1
Combine 250g bread flour, 40g sugar, 4g salt, and 5g yeast; add 140ml lukewarm milk and 1 egg, mixing until no dry flour remains and a shaggy dough forms.
- 2
Incorporate 30g softened unsalted butter and knead vigorously for 10 minutes until the dough becomes smooth, elastic, and develops a thin windowpane membrane that does not tear when stretched.
- 3
Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let it proof in a warm spot for 1 hour until doubled in size.
- 4
Divide 300g of red bean paste into 8 portions of 37g each and roll into balls; degas the proofed dough and divide it into 8 equal pieces, rounding each into a ball.
- 5
Flatten each dough piece into a disc, place an anko ball in the center, and pull the edges over the filling, pinching the seam firmly to prevent any leaking.
- 6
Place buns seam-side down on a tray and proof for 40 minutes; brush the tops evenly with egg wash and sprinkle 1 tablespoon of black sesame seeds in the center.
- 7
Bake in a preheated oven at 180°C for 13 to 15 minutes until the tops turn a deep golden brown, then transfer to a wire rack to cool completely.
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