Anpan (Azuki Red Bean Buns)
Soft Japanese sweet buns filled with azuki red bean paste and topped with black sesame seeds. Best made with Saf-Instant yeast (no proofing needed). Serve with milk or warm green tea. Makes 7-8 buns.
🍽️ Makes 8
Ingredients
| 200 g | all-purpose flour (or bread flour) | |
| 40 g | sugar | |
| 1/8 tsp | 0.6 ml | salt |
| 1 tsp | 5 ml | Saf instant yeast |
| 1 | egg, lightly beaten | |
| 60 g | water | |
| 20 g | milk | |
| 1 Tbsp | 15 ml | melted butter |
| 250 g | red bean paste (azuki) | |
| — | black sesame seeds (optional) |
Instructions
- Mix the flour, sugar, salt and instant yeast. Add the egg, water and milk and form a rough dough, then add the melted butter. Knead 5-8 minutes with a stand or hand mixer with dough hooks (or by hand). When smooth and elastic, move to a clean bowl, cover and let rise in a warm place about 1 hour, until doubled. 2. Divide the dough into 7-8 pieces (about 50 g each), roll each into a smooth ball, cover and rest 10-15 minutes. 3. Roll the red bean paste into balls (about a large tablespoon each). Flatten a dough ball, add the bean paste, wrap the dough around it and seal. 4. Flatten again and press an indentation in the center with a rounded tablespoon. Optional: make 5 deep cuts around the edge with sharp scissors for a flower shape. Cover and let the buns rise another 30 minutes. Preheat the oven to 375 F (190 C). 5. Bake 15 minutes at 375 F. Instead of an egg wash, brush a little olive oil over the baked buns to make them shiny and sprinkle with black sesame seeds. Enjoy!