Gyeongju-Inspired Red Bean Yeast Buns
Quick answer
- Total time
- 178 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The round shape and sweet red bean filling come from Gyeongju-ppang, a Korean bean pastry, but the wrapper here is a soft milk-and-butter yeast dough.
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It does not try to copy Hwangnam-ppang with its thin skin and stamped top; expect a bread bun instead. Ready-made red bean paste skips the bean cooking, though the filled buns still need a second rise, which puts the whole schedule at about three hours. In a cool kitchen the dough rises more slowly, and its volume is a better guide than the clock.
Ingredients
Instructions
- 1
Follow the instant yeast package directions.
For a direct-mix product, combine 4g yeast with 220g flour, 30g sugar, and 3g salt. Have 120ml lukewarm milk and 1 egg ready. Instant yeast does not need to foam in milk before use.
- 2
Add the milk and egg to the dry ingredients and mix until no dry flour remains.
Use a scraper to gather the sticky dough as kneading begins, rather than repeatedly adding flour and stiffening the dough.
- 3
Knead in 25g softened unsalted butter.
Start checking after about 8-12 minutes: the butter should be absorbed and the dough smooth enough to stretch into a thin film. Continue kneading if it still tears immediately.
- 4
Cover and let rise in a warm spot around 28-30°C until doubled, allowing roughly 60-90 minutes and longer if needed.
Gently release large gas pockets, divide into eight equal pieces, round them, and rest covered for 10 minutes.
- 5
Divide 260g red bean paste into eight 32.5g balls.
Flatten each dough portion, enclose the filling, and pinch the edges firmly shut. Set seam-side down, press the top gently, and leave space between buns on the lined tray.
- 6
Cover for a second rise of about 30-45 minutes, until visibly puffy and a light press on the side springs back slowly.
Preheat the oven to 180°C before proofing finishes. Bake for about 15-18 minutes, checking that the tops and bases are lightly golden; extend as needed. Cool on a rack for about 15 minutes.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 황남빵 브랜드 이야기
황남빵 · Checked: 2026-09-12
- Anpan
Namiko Hirasawa Chen / Just One Cookbook · Checked: 2026-09-12
- Red Star Quick-Rise Instant Yeast
Red Star Yeast · Checked: 2026-09-12
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