Japanese red bean buns

How to Make Japanese Anpan: A Step-by-Step Guide

Japanese anpan, a sweet bun filled with red bean paste, is a beloved treat with a soft, fluffy texture and delicate sweetness. Making it at home is simple with this comprehensive guide.

Ingredients: For the dough, you’ll need bread flour (300g), sugar (30g), salt (3g), yeast (5g), milk (150ml), and butter (30g). For the filling, use tsubuan (smooth red bean paste, 300g), available at Asian markets or homemade by simmering adzuki beans with sugar.

Steps:

1. Activate yeast: Mix warm milk (105°F/40°C) with yeast and a pinch of sugar; let sit for 5 minutes until frothy.

2. Make dough: Combine flour, sugar, and salt in a bowl. Pour in yeast mixture and knead for 10 minutes until smooth. Add softened butter and knead until elastic.

3. First rise: Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.

4. Shape buns: Punch down dough, divide into 8 equal portions. Flatten each, wrap 30g of tsubuan, and pinch seams closed. Place on a baking sheet.

5. Second rise: Cover and let rise for 30 minutes. Brush with milk or beaten egg for a glossy finish.

6. Bake: Preheat oven to 350°F (180°C). Bake for 15–18 minutes until golden. Cool before serving.

Tips: For extra flavor, add a pinch of matcha to the dough or replace red bean with white bean paste. Enjoy these buns fresh with a cup of green tea!