Anpan

Anpan (Japanese Red Bean Buns)

Anpan is a soft, enriched milk bread filled with sweetened azuki bean paste (anko) and topped with sesame seeds. Created in 1874 in Tokyo, it was one of Japan's first breads to fuse Western baking with traditional Japanese flavours.

Prep

180 min

Cook

18 min

Total

198 min

Serves

10 buns

Difficulty

Medium

Recipe ingredients

• •330 g (11¼ oz (about 2¾ cups)) bread flour, high-protein; for chewier crumb. All-purpose can be substituted but will be less chewy.
• •180 ml (¾ cup) whole milk, warm (38–40°C / 100–105°F)
• •55 g (¼ cup) unsalted butter, softened
• •40 g (3 tbsp) caster sugar
• •5 g (1 tsp) instant yeast
• •5 g (1 tsp) fine salt
• •1 large egg yolk, for the dough, plus 1 whole egg for wash
• •400 g (14 oz) smooth anko (sweet azuki bean paste), tinned or homemade; tsubu-an (chunky) is also traditional
• •10 g (1 tbsp) white sesame seeds, or black sesame for contrast
• •1 whole egg, for brushing, lightly beaten with 1 tsp water
• •15 g (1 tbsp) rice flour, for dusting; plain flour also fine

Steps

1. 1 Make the dough: in a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast and salt. Add the warm milk and egg yolk and mix on low until a shaggy dough forms, about 2 minutes. Knead on medium for 8 minutes, then add the softened butter and continue kneading 6–8 minutes more, until the dough is smooth, elastic and passes the windowpane test (it stretches thin without tearing).
2. 2 First rise: shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth and proof in a warm spot for 60–90 minutes, until doubled in size.
3. 3 Shape the anko: divide the cooled anko into 10 equal balls (about 40 g each), roll each into a smooth ball and flatten slightly between your palms. Set aside on a tray.
4. 4 Divide the dough: turn the risen dough onto a lightly floured surface, deflate gently and divide into 10 equal pieces (about 60 g each). Shape each piece into a tight round ball, cover with a cloth and let rest 10 minutes.
5. 5 Fill the buns: working one at a time, flatten a dough ball into a 10–11 cm disc with a slightly thicker centre. Place a ball of anko in the centre, gather the edges up around the filling and pinch firmly to seal. Turn seam-side down and roll gently into a smooth ball.
6. 6 Final proof: place the filled buns seam-side down on a parchment-lined tray, leaving 5 cm between each. Cover loosely and proof 35–45 minutes, until visibly puffed and a finger pressed in leaves an indentation that springs back slowly.
7. 7 Preheat the oven to 180°C (350°F) with a tray of water on the lowest rack for steam (this gives a softer crust and a shinier finish).
8. 8 Top the buns: brush the tops gently with the egg wash, then press lightly into a small dish of sesame seeds so they adhere in a neat patch on top (traditionally a cluster of 2–7 seeds in the centre).
9. 9 Bake for 16–18 minutes, rotating the tray halfway, until the tops are a deep golden brown and the internal temperature reads 90°C (195°F) on an instant-read thermometer. If the tops brown too quickly, tent loosely with foil.
10. 10 Cool on a wire rack for at least 10 minutes before eating, so the anko filling (which will be very hot at 90°C+) cools to a comfortable eating temperature. Best eaten the day they are baked.