Anpan

Instructions

1. 1

   In a stand mixer fitted with a dough hook, combine the bread flour, yeast, sugar, salt, and warm milk. Knead for 5 minutes until a rough dough forms.

2. 2

   Add the softened butter and continue kneading for 10-15 minutes until the dough is incredibly smooth, elastic, and passes the windowpane test. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.

3. 3

   While the dough rises, divide the anko into 8 equal portions and roll them into firm balls.

4. 4

   Punch down the dough to deflate it, divide it into 8 equal pieces, and roll them into smooth balls. Cover and let rest for 15 minutes.

5. 5

   Flatten a dough ball into a 3-inch disk, leaving the center slightly thicker than the edges. Place an anko ball in the center, pull the dough edges up over the filling, and pinch tightly to seal. Place seam-side down on a baking sheet.

6. 6

   Cover the buns and let them rise for 45 minutes until puffy. Preheat the oven to 375°F (190°C). Brush the tops with egg wash, sprinkle the centers with black sesame seeds, and bake for 12-15 minutes until deeply golden brown and glossy.