Anpan

Name: Anpan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g bread dough; 150 g red bean paste; 1 egg; 1 tbsp sesame; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Anpan, a beloved Japanese sweet bread, finds its origins in the Meiji era, when Western-style baking began to influence Japanese confectionery. Traditionally enjoyed as a snack or a light breakfast treat, this delightful bun is often found lining the shelves of Japanese bakeries, its warm, inviting scent drawing in passersby. At home, Anpan is a comforting staple, prepared with care and shared around the family table.

Beneath its golden, egg-brushed crust, Anpan holds a generous filling of smooth red bean paste, offering a perfect balance of sweetness and subtle saltiness. The dough is soft yet resilient, each bite yielding a comforting chew that pairs beautifully with a gentle sprinkle of sesame seeds on top. This home-cooked version invites you to savor the simple pleasures of this classic treat.

Ingredients

400 gbread dough
150 gred bean paste
1egg
1 tbspsesame
1 pinchsalt

Method

Begin by ensuring your egg is at room temperature. This will help it mix more evenly into the dough, ensuring a smoother texture. If your egg is cold, submerge it in warm water for a few minutes before using.
Divide the 400 g of bread dough into 8 equal portions. This will ensure each Anpan is uniform in size, allowing them to bake evenly. Roll each portion into a smooth ball by cupping your hand over the dough and moving it in a circular motion on a clean surface.
Flatten each dough ball into a disc about 10 cm in diameter. Place approximately 18 g of red bean paste in the center of each disc. Gather the edges of the dough around the filling and pinch them together to seal, ensuring the paste is completely enclosed.
Gently shape each filled dough ball into a smooth round by rolling it between your palms. Place the Anpan seam side down on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rest for about 30 minutes, allowing the dough to rise slightly and become puffy.
Preheat your oven to 180°C (356°F). While the oven is heating, beat the room temperature egg with a pinch of salt to make an egg wash. Brush the tops of the Anpan gently with the egg wash, which will give them a beautiful golden color when baked.
Sprinkle about 1 tbsp of sesame seeds evenly over the tops of the Anpan. This will add a nutty flavor and a pleasant crunch to the finished buns.
Bake the Anpan in the preheated oven for about 15-20 minutes, or until they are golden brown and sound hollow when tapped gently on the bottom. This indicates that the dough is cooked through and the texture is set.
Once baked, remove the Anpan from the oven and let them cool slightly on a wire rack. Serve them warm to enjoy the soft, fluffy bread and sweet bean paste filling at their best.