Japanese

Anpan

Name: Anpan
Total time: 180 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 cups bread flour; 1 tsp active dry yeast; 2 tbsp sugar; 1/2 tsp salt; 3/4 cup warm milk; 2 tbsp unsalted butter (softened); 1 cup anko (sweet red bean paste); 1 beaten egg (for wash); black sesame seeds

A sweet bread roll filled with red bean paste.

180 minutes

Serves 8

Snack/Dessert

Contains common allergens

Egg Dairy Sesame Wheat

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Instructions

6 steps

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

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