Anpan (Japanese Sweet Red Bean Filled Soft Milk Bun)
Anpan was created in 1874 by Kimuraya bakery in Tokyo's Ginza district, making it one of Japan's first fusion foods - Western bread technique meeting Japanese bean-paste confection. The dough is enriched with milk, butter, and egg, producing a soft, pillowy crumb that tears apart in cottony layers. Inside, a generous ball of anko - sweet red bean paste made by simmering azuki beans with sugar until they collapse into a smooth or chunky filling - provides a concentrated sweetness with an earthy, bean-forward taste. A single pickled cherry blossom petal pressed into the top of the bun before baking is the traditional Kimuraya signature, adding a faint saltiness and floral note. The bun became so popular that it was presented to Emperor Meiji in 1875, cementing its status as a national snack. Today it is found in every Japanese convenience store and bakery, unchanged in concept for over 150 years.
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Instructions
- 1
Mix flour, sugar, salt, and yeast; add milk and egg, knead to combine.
- 2
Add butter and knead for 10 minutes until smooth and elastic.
- 3
Cover and proof for 1 hour until doubled.
- 4
Divide anko into 8 portions (~37g each); divide and round dough into 8 pieces.
- 5
Flatten each dough piece, wrap around anko, and seal tightly.
- 6
Place seam-side down, proof 40 minutes, brush with egg wash, and sprinkle black sesame.
- 7
Bake at 180°C for 13-15 minutes.
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