Korean Sweet Red Bean Bun
Danpat-ppang is a Korean sweet red bean bun made from a yeasted dough of bread flour, sugar, butter, and egg, put through a one-hour first rise and thirty-minute second rise before baking at 180 degrees Celsius for fifteen minutes. Each bun is filled with about thirty grams of sweet red bean paste and sealed shut, so the paste softens into a dense, sweet layer inside as the bread bakes. An egg wash on the surface gives the bun a glossy brown finish, while the yeast-risen crumb stays pillowy and moist. The concentrated sweetness of the red bean filling contrasts with the mild, bread-y dough, making this one of the most iconic items in Korean bakeries.
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Instructions
- 1
Activate yeast, mix with flour, sugar, butter, and egg; knead and let rise 1 hour.
- 2
Divide dough, add red bean filling, and seal.
- 3
Let rise 30 more minutes, then brush with egg wash.
- 4
Bake at 180°C for 15 minutes.
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