Description
Japanese Red Bean Buns (Anpan) are soft, fluffy milk bread rolls filled with sweet red bean paste and topped with black sesame seeds. These pillowy buns combine a delicate sweetness and light texture, making them a beloved Japanese bakery classic perfect for snacks or dessert.
Ingredients
For the Tangzhong:
- 2 tbsp strong white bread flour
- 100 ml (⅓ cup + 1 tbsp) milk
For the Milk Bread Dough:
- 350 g (2⅓ cups) strong white bread flour
- 3 g (1 tsp) instant dried yeast
- 1 tsp fine salt
- 55 g (¼ cup) caster sugar
- 1 egg
- 125 ml (½ cup) milk, warmed to 37°C/98°F
- 50 g (½ stick) unsalted butter, softened
For the Filling:
- 270 g red bean paste (anko), chilled
For the Egg Wash:
- 1 egg
- 1 tbsp milk
To Decorate:
- Black sesame seeds
Instructions
- Make the Tangzhong: In a small saucepan, whisk together flour and milk over low heat until a thick paste forms. When whisk lines remain visible, remove from heat and let cool to room temperature (or chill overnight for enhanced flavor).
- Make the Dough: In a stand mixer bowl, combine flour, yeast, salt, and sugar. Add egg and cooled tangzhong, then pour in warm milk. Mix until a sticky dough forms. Add softened butter gradually, kneading 10–15 minutes until smooth and elastic (it should pass the windowpane test).
- First Proof: Shape dough into a ball, place in a greased bowl, cover, and let rise for 1½ hours or until doubled in size.
- Prepare Filling: Divide red bean paste into 9 equal balls (~30 g each) and chill until ready to use.
- Shape Buns: Deflate dough and divide into 9 pieces. Flatten each into a 3–4 inch disc and place a red bean ball in the center. Fold dough over the filling, pinch to seal, and shape into smooth balls with seam side down.
- Second Proof: Arrange buns on a parchment-lined baking sheet with space between them. Cover and proof for 30 minutes or until nearly doubled.
- Egg Wash & Decoration: Preheat oven to 180°C (356°F). Mix egg and milk for egg wash, brush buns lightly, and top with black sesame seeds.
- Bake: Bake for 20–25 minutes until lightly golden. If browning too quickly, cover with foil. Buns are done when internal temp reaches 85°C (185°F).
- Cool: Let rest 5 minutes on tray, then transfer to a wire rack to cool completely.
Notes
- Use chilled red bean paste for easier shaping and sealing.
- Allow proper kneading time to develop the gluten structure for that soft, bouncy texture.
- Store leftovers in an airtight container or freeze for longer shelf life.
- Experiment with fillings like chestnut paste, matcha cream, or even savory options.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bakery, Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 13g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
