Anpan Recipe

Name: Anpan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 buns
Cuisine: Japanese
Ingredients: 2 1/4 cups bread flour; 1/4 cup sugar; 1 teaspoon salt; 2 teaspoons active dry yeast; 1/2 cup warm milk (110°F/45°C); 1/4 cup water (110°F/45°C); 1 large egg; 2 tablespoons unsalted butter, softened; 1 can (15 oz) sweetened red bean paste (anko); 1 egg yolk mixed with 1 tablespoon milk (for glaze); 1 tablespoon black sesame seeds (optional)

Japanese · Bread/Pastry · 50 min total

Anpan recipe videos

Soft, fluffy Japanese sweet buns filled with smooth red bean paste and baked to golden perfection. A classic treat enjoyed as a snack or breakfast.

30
min prep

20
min cook

8
servings

280
kcal/serving

Ingredients

2 1/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons active dry yeast
1/2 cup warm milk (110°F/45°C)
1/4 cup water (110°F/45°C)
1 large egg
2 tablespoons unsalted butter, softened
1 can (15 oz) sweetened red bean paste (anko)
1 egg yolk mixed with 1 tablespoon milk (for glaze)
1 tablespoon black sesame seeds (optional)

Instructions

In a small bowl, dissolve yeast in warm water with a pinch of sugar and let stand for 5-10 minutes until foamy.
In a large bowl, combine bread flour, sugar, and salt. Add the yeast mixture, warm milk, and egg. Mix until a dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add softened butter and knead for another 5 minutes until incorporated.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
Punch down dough and divide into 8 equal pieces (about 60g each). Shape each into a ball and let rest for 10 minutes.
Flatten each dough ball into a disc. Place about 1.5 tablespoons of red bean paste in the center. Gather edges and pinch to seal, forming a ball.
Place buns seam-side down on a parchment-lined baking sheet, spaced apart. Cover loosely with plastic wrap and let rise for 30 minutes.
Preheat oven to 375°F (190°C). Brush tops with egg wash and sprinkle with black sesame seeds if desired.
Bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Tips

For homemade anko, cook 1 cup dried adzuki beans with 3/4 cup sugar and a pinch of salt until soft and mashed.
Store anpan in an airtight container at room temperature for up to 2 days.
To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.

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