Anpan Recipe: How to Make Japanese Red Bean Buns

• 1 cup whole milk
• 1 teaspoon instant yeast or 1¼ teaspoon active dry yeast
• 2½ tablespoons sugar
• 1⅔ cups bread flour
• ⅓ cup cake flour
• ½ teaspoon salt
• 4 tablespoons butter, cut into ¼-tablespoon cubes, room temperature
• All-purpose flour, for dusting
• ½ cup anko (sweet red bean paste)
• 1 egg, lightly beaten, for egg wash
• Poppy seeds or black sesame seeds, for garnish

1. 1

   Warm the milk in the microwave for 30 seconds.

2. 2

   In the bowl of a stand mixer fitted with the whisk attachment, whisk together milk, yeast, and sugar until frothy.

3. 3

   Swap out the whisk attachment for the dough hook attachment, and add both of the flours and salt.

4. 4

   Mix on low speed until incorporated, scraping down the sides of the bowl as needed.

5. 5

   Increase speed to medium, and continue kneading until the dough is smooth, about 5 minutes.

6. 6

   Let the dough rest in the bowl, 5 minutes.

7. 7

   Add the butter one cube at a time, kneading on medium speed after each addition until all the butter has been incorporated and the dough is smooth, about 5 more minutes.

8. 8

   Let dough rise, covered with plastic wrap or a damp towel, in a warm place until it doubles in size, about 2 hours.

9. 9

   Lightly dust a work surface with all-purpose flour.

10. 10

    Gently tip the dough onto the floured work surface, and use a bench scraper to divide it into eight equal pieces.

11. 11

    Shape the dough into balls. With both hands cupping a piece of dough, gently roll the dough piece back and forth across the workstation until it forms a smooth ball. Repeat with remaining dough pieces.

12. 12

    Cover dough balls with a sheet of plastic wrap or a slightly damp kitchen towel, and let rest at room temperature, 10 minutes.

13. 13

    Flatten each dough ball into a circle about 3 inches in diameter. Place 1 tablespoon of anko in the center of each dough circle.

14. 14

    Pinch the edges of the dough together to seal.

15. 15

    Gently flip the anko-filled dough ball over so that the pinched end makes contact with the floured work surface.

16. 16

    Lightly cup the top of the dough ball with one hand and gently roll the ball from side to side on the work surface until the seam on the bottom becomes smooth. Repeat with the remaining dough balls.

17. 17

    Transfer the buns to a parchment paper-lined baking sheet, cover with plastic wrap or a slightly damp kitchen towel, and let rest in a warm place until almost doubled in size, about 1 hour.

18. 18

    Preheat the oven to 350 degrees Fahrenheit.

19. 19

    Brush the buns with an egg wash, and sprinkle with poppy or sesame seeds.

20. 20

    Bake until the tops are golden brown, about 20 minutes.

21. 21

    Let cool at room temperature on a wire rack, at least 20 minutes.

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