Korean Sweet Red Bean Bun
Knead the dough for 10 to 12 minutes until smooth, stretchy, and slightly tacky, then let it rise in a warm place for 1 hour until doubled. Divide it into 8 pieces, wrap each around 30 g sweet red bean paste, and pinch the bottom firmly closed so the filling does not leak in the oven. Proof seam side down for 30 minutes and bake at 180°C for 15 minutes, until the tops are evenly deep brown.
Quick answer
- Total time
- 105 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
In Korean bakeries, danpat-ppang means a soft yeast dough wrapped around thick, sweet red bean paste, so plain bread and rich filling arrive in the same bite.
Read more
Both rises matter: the first fills the dough with air, and skipping the second leaves the crumb tight and heavy.
Ingredients
Instructions
- 1
Mix 300g bread flour, 40g sugar, and 5g yeast evenly in a bowl.
Add 150ml lukewarm water in several additions, mixing until no dry flour remains and the dough gathers into a rough mass.
- 2
Add 1 egg and 30g butter, then knead for 10 to 12 minutes until the dough turns smooth, stretchy, and slightly tacky.
If it sticks heavily to your hands, rest it briefly, then continue kneading.
- 3
Shape the dough into a ball, cover it, and let it rise in a warm place for 1 hour.
It is ready when it has doubled and a light finger press leaves a mark that returns slowly.
- 4
Press the dough gently to release gas, then divide it into 8 pieces.
Flatten each piece, place 30g sweet red bean paste in the center, gather the edges, and pinch the bottom firmly closed.
- 5
Place the buns seam side down on a baking tray, leaving space between them.
Let them proof for 30 minutes, until they look puffed and spring back slowly when pressed lightly with a fingertip.
- 6
Bake in an oven preheated to 180 degrees for 15 minutes.
Remove when the tops are evenly deep brown and the bottoms are cooked, then cool on a rack.
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