Recipe - Red Bean Buns (Anpan): A Sweet Taste of Japan

Red bean buns, or anpan, are a beloved Japanese treat that perfectly balances soft, pillowy bread with the subtly sweet and earthy flavor of red bean paste (anko). First created in the late 19th century, anpan has become a staple in Japanese bakeries and is cherished by people of all ages. Whether you’re looking for a snack to accompany tea or a sweet indulgence for any time of the day, anpan is a delightful choice.

In this post, we’ll walk you through a recipe to make anpan at home. Don’t worry if you’ve never baked bread before—this recipe is beginner-friendly and incredibly rewarding.

Homemade Red Bean Buns Recipe

Yield: 8 bunsPreparation Time: 2 hours (including dough rising)Cooking Time: 15-18 minutes

Ingredients

For the Dough:

• 2 ½ cups (310 g) all-purpose flour

• 2 tbsp sugar

• 1 tsp salt

• 1 ½ tsp instant yeast

• ¾ cup (180 ml) warm milk (about 100°F/38°C)

• 1 large egg

• 2 tbsp unsalted butter, softened

For the Filling:

• 1 cup (250 g) sweet red bean paste (anko), store-bought or homemade

For the Egg Wash:

• 1 egg, beaten with 1 tsp water

Optional Topping:

• Black sesame seeds

Instructions

1. Prepare the Dough:

   • In a large mixing bowl, combine flour, sugar, salt, and instant yeast.

   • Add warm milk and egg to the dry ingredients. Mix until a shaggy dough forms.

   • Knead the dough on a lightly floured surface for about 5 minutes until smooth.

   • Add softened butter and knead for another 5-7 minutes until the dough is elastic and no longer sticky.

2. First Rise:

   • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.

3. Prepare the Filling:

   • Divide the red bean paste into 8 equal portions and shape them into small balls.

4. Shape the Buns:

   • Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.

   • Flatten each ball into a circle, about 3 inches in diameter. Place a red bean paste ball in the center of the dough.

   • Wrap the dough around the filling, pinching the edges to seal tightly. Roll the bun gently to shape it into a smooth ball.

5. Second Rise:

   • Place the buns seam-side down on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.

6. Bake the Buns:

   • Preheat your oven to 350°F (175°C).

   • Brush the tops of the buns with the egg wash and sprinkle black sesame seeds, if desired.

   • Bake for 15-18 minutes, or until golden brown.

7. Cool and Serve:

   • Let the buns cool on a wire rack. Serve warm or at room temperature.

Tips for Perfect Anpan

• Sweet Red Bean Paste: You can make your own anko by simmering cooked adzuki beans with sugar until thickened.

• Texture: Knead the dough thoroughly to develop gluten, which gives the buns their soft and airy texture.

• Storage: Anpan is best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.

Red bean buns are more than just a snack—they’re a bite of Japanese tradition and culture. Making them at home allows you to enjoy their comforting sweetness fresh out of the oven. Whether you pair them with green tea or enjoy them as a standalone treat, anpan is sure to delight.