Soft, pillowy, and filled with the gentle sweetness of red bean paste, Japanese Red Bean Buns—also known as Anpan—are a delightful combination of nostalgic flavor and bakery-style texture. Made with fluffy Japanese milk bread and finished with a sprinkle of black sesame seeds, these buns are the kind of treat I love making for an afternoon snack or light dessert.

I keep coming back to this recipe because it blends everything I enjoy about Asian bakery culture into one perfect bun. The dough is soft and enriched with milk and butter, giving it that signature fluffy texture. I also appreciate how versatile the dough is—once I master it, I can easily switch up the fillings depending on the season or my cravings. Plus, if I already have a batch of homemade red bean paste in the fridge or freezer, it makes the process even more convenient. These buns also store well and taste just as lovely reheated the next day.

Ingredients

For The Tangzhong

• 2 tablespoons strong white bread flour

• 100 ml (1/3 cup plus 1 tablespoon) milk

For The Japanese Milk Bread Dough

• 350 g (2 1/3 cups) strong white bread flour

• 3 g (1 teaspoon) instant dried yeast

• 1 teaspoon fine salt

• 55 g (1/4 cup) caster sugar

• 1 egg

• 125 ml (1/2 cup) milk, warmed to 37°C/98°F

• 50 g (1/2 stick) unsalted butter, softened

For The Filling

• 270 g Red Bean Paste, fridge-cold

For The Eggwash

• 1 egg

• 1 tablespoon milk

To Decorate

• Black sesame seeds

Directions

Make The Tangzhong

Whisk the strong white bread flour and milk together in a small saucepan over low heat. Continue whisking until the mixture thickens into a paste. The consistency should be thick enough that when you whisk it, the whisk leaves lines in the mixture that don’t immediately disappear. Once thickened, transfer the Tangzhong to a small bowl and set it aside to cool. You can use it immediately when it reaches room temperature, but for more flavor, it’s best to let it cool overnight in the fridge.

Prepare The Dough

In the bowl of an electric stand mixer, combine the strong white bread flour, instant dried yeast, fine salt, and caster sugar. Mix these dry ingredients together using the dough hook. Add the egg and cooled Tangzhong. Gradually add the warm milk and mix until a sticky dough forms. Once the dough comes together, add the softened butter one tablespoon at a time. Wait for each tablespoon of butter to be fully incorporated into the dough before adding the next. Continue kneading the dough for 10–15 minutes, or until it passes the windowpane test. At this stage, the dough should be smooth, elastic, and pulling away from the sides of the bowl.

First Proof

Lightly oil a large, clean mixing bowl and roll the dough into a smooth ball. Place the dough into the bowl, cover it with a clean tea towel or reusable bowl cover, and set it in a warm place to rise for about 1.5 hours, or until it has doubled in size.

Portion The Filling

While the dough is proofing, portion the red bean paste into 9 equal balls, each weighing around 30 g. Roll each portion into a smooth ball and place them on a tray or plate. Refrigerate the portions of red bean paste until you’re ready to use them.

Shape The Dough

Once the dough has proofed and doubled in size, gently deflate it and divide it into 9 equal portions. You can use a digital scale to ensure they are all the same size. Roll each portion of dough into a smooth ball.

Shape The Buns

Line a large baking sheet with parchment paper. Using a small rolling pin, flatten each ball of dough into a disc about 8–10 cm (3–4 inches) in diameter. Place one portion of red bean paste in the center of each disc. Fold the edges of the dough over the paste and pinch the edges together at the top to seal it. Shape the dough into a smooth ball, ensuring the pinched edges are at the bottom. Repeat this with the remaining dough portions and red bean paste.

Second Proof

Place the shaped buns on the prepared baking sheet, leaving some space between them. Cover them with a clean tea towel and let them proof for about 30 minutes, or until they have almost doubled in size and are touching each other.

Egg Wash And Decoration

Preheat the oven to 180°C (356°F). In a small bowl, whisk together the egg and 1 tablespoon of milk to make the egg wash. Lightly brush the buns with the egg wash. To decorate the buns with black sesame seeds, dip the end of a thick wooden spoon or a similar implement into the egg wash, then dip it into a bowl of black sesame seeds. Stamp the implement gently onto the center of each bun to transfer the seeds. Repeat for all the buns.

Bake The Buns

Place the baking sheet in the oven and bake the buns for 20–25 minutes, or until they are lightly golden. If the buns are browning too quickly, cover them loosely with aluminum foil and continue baking. The buns are done when their internal temperature reaches 85°C (185°F).

Cool

Once baked, allow the buns to rest on the pan for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.

Storage And Reheating

These buns can be stored at room temperature for up to 2 days in an airtight container. For longer storage, wrap them individually and freeze them. To reheat, place the buns in an oven or air fryer at 160°C (320°F) for about 8–10 minutes. The buns will taste as soft and fresh as when they were first baked. To prevent the buns from getting tough, I avoid reheating them in the microwave.

Variations

While red bean paste is the classic filling for Anpan, you can get creative with your fillings. For example, I love using chestnut paste in the fall or matcha cream for a seasonal twist. If I want to use a creamy filling like matcha custard or pastry cream, I pipe it in after baking and cooling the buns. You could also experiment with savory fillings like sweet potato or miso mushroom for a unique variation.

Tips

If you want to prepare the dough in advance, you can let it rise overnight in the fridge. This extended proofing time not only saves time the next day but also enhances the flavor and texture of the dough. Just take it out of the fridge in the morning, shape it, and proceed with the second proof and baking as usual.

Windowpane Test

To check if the dough has been kneaded enough, perform the windowpane test. Pinch off a small piece of dough and gently stretch it between your fingers. If the dough stretches thin enough to form a translucent sheet without tearing, it’s ready for the next step. If not, continue kneading for a few more minutes until the dough passes the test.

Conclusion

These Japanese Red Bean Buns are a wonderful treat that’s perfect for any occasion. The soft and fluffy milk bread dough combined with the sweet red bean filling creates an irresistible combination. Whether you enjoy them fresh from the oven or reheated the next day, they are sure to become a favorite in your baking repertoire.