Anpan is a traditional Japanese pastry that combines soft, fluffy dough with a sweet red bean paste filling. Whether you’re a fan of Japanese desserts or looking for a new baking challenge, making Anpan at home is a rewarding experience. In this step-by-step guide, we’ll show you exactly how to make these delicious, sweet buns from scratch. With their golden, shiny exterior and smooth, sweet filling, homemade Anpan will quickly become a favorite treat in your kitchen. So, if you’re ready to bring a taste of Japan to your home, let’s get started on this delightful baking adventure!
Ingredients:
For the Dough:
- 2 1/4 cups all-purpose flour – This flour provides the ideal texture for soft, airy Anpan.
- 2 tbsp sugar – Sweetens the dough and enhances the flavor.
- 1/2 tsp salt – Balances out the sweetness.
- 1 tbsp dry yeast – This helps the dough rise and become fluffy.
- 1/2 cup warm milk (110°F or 43°C) – Activates the yeast and adds moisture to the dough.
- 1/4 cup water – Helps bind the dough together.
- 1 egg – Provides richness and helps the dough rise.
- 3 tbsp unsalted butter (softened) – Adds tenderness and flavor to the dough.
For the Red Bean Paste Filling:
- 1 1/4 cups red bean paste (anko) – Choose between smooth or chunky red bean paste, depending on your preference. If you prefer homemade anko, follow the instructions below.
For the Topping:
- 1 egg – Used for brushing the buns to give them a beautiful golden sheen.
- Sesame seeds (optional) – A nice garnish that adds extra texture and flavor.
Step-by-Step Instructions:
1. Activate the Yeast:
To begin with, prepare the yeast mixture:
- In a small bowl, combine 1/4 cup warm milk and 1/4 cup warm water. Make sure the temperature is around 110°F (43°C), as this is the perfect temperature to activate the yeast. Add 1 tbsp dry yeast and 1 tsp sugar. Stir gently to dissolve and allow the mixture to sit for 5-10 minutes. You should notice the liquid becoming frothy, which is an indication that the yeast has been successfully activated. Tip: If the mixture doesn’t foam, your yeast might be old, so try using fresh yeast for the best results.
2. Prepare the Dough:
Next, combine dry ingredients:
- While waiting for the yeast to activate, in a separate large bowl, whisk together 2 1/4 cups all-purpose flour, 2 tbsp sugar, and 1/2 tsp salt. The dry ingredients need to be well mixed to ensure even distribution when combined with the wet ingredients.
Once this is done, mix wet and dry ingredients together:
- Once the yeast mixture is frothy, pour it into the bowl of dry ingredients. Add 1 egg and 3 tbsp softened butter. Mix all of these ingredients together until they form a sticky dough.
Then, knead the dough:
- Transfer the dough onto a lightly floured surface. Begin kneading by hand or with a stand mixer and dough hook for about 8-10 minutes. Continue until the dough becomes smooth, elastic, and slightly tacky to the touch. Note: If the dough feels too sticky, sprinkle with a bit more flour. If it’s too dry, add a few drops of water to achieve the right consistency.
Subsequently, let the dough rise:
- Once the dough is kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for 1 to 1.5 hours to allow the dough to rise. The dough should double in size. Pro Tip: If your kitchen is chilly, place the bowl in an oven with just the oven light on to help the dough rise more effectively.
3. Prepare the Red Bean Paste (Anko):
Meanwhile, prepare the red bean paste:
- If you choose to use store-bought red bean paste, simply measure out 1 1/4 cups and set it aside. Smooth anko is easier to work with, but you can also opt for chunky anko for more texture.
To clarify, if you prefer homemade anko:
- Rinse the azuki beans: Start by rinsing 1 cup of azuki beans under cold water. Then, transfer them to a pot and cover with water. Bring to a boil, reduce the heat, and simmer for about 5 minutes. Drain and rinse again to remove any bitterness.
- Consequently, cook the beans: Place the rinsed beans back in the pot, cover with fresh water, and cook for 45-60 minutes or until the beans are soft and tender. Add 1/2 cup of sugar and a pinch of salt to sweeten and season the beans. Continue to cook until the mixture thickens into a paste-like consistency. Let the anko cool completely before using it as a filling for your Anpan.
4. Shape the Anpan Buns:
Afterward, punch down the dough:
- Once the dough has risen, punch it down gently to release the air. Transfer the dough onto a clean, lightly floured surface and divide it into 8-10 equal portions. For even-sized buns, you can use a kitchen scale to ensure each piece weighs 50-60 grams.
Next, form the dough balls:
- Roll each portion into a smooth ball. Then, flatten each ball into a disc that’s about 3-4 inches (7-10 cm) in diameter.
Once ready, add the red bean paste filling:
- Place approximately 1 tablespoon of red bean paste in the center of each dough disc. Carefully fold the edges of the dough over the paste, pinching the seams together to seal the filling inside. Be sure to pinch tightly so the filling doesn’t leak out while baking.
Then, roll into smooth balls:
- Once sealed, roll each dough ball gently between your hands to smooth out the surface. Repeat this process for the remaining dough pieces.
5. Second Rise:
In the meantime, let the buns rise:
- Place the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between each one to allow for expansion. Cover them loosely with a damp cloth or plastic wrap and let them rise for an additional 30-40 minutes, or until they have puffed up and nearly doubled in size.
6. Bake the Anpan:
To continue, preheat the oven:
- While the dough is rising, preheat your oven to 350°F (175°C). This temperature ensures a golden-brown, crisp exterior and soft interior for the Anpan.
Once ready, prepare the egg wash:
- Beat 1 egg in a small bowl and brush it lightly on the tops of the risen dough balls. This egg wash will give your Anpan a beautiful, glossy finish after baking. If you like, sprinkle a few sesame seeds on top for extra decoration and flavor.
Then, bake the Anpan:
- Place the baking sheet in the preheated oven and bake the Anpan for 15-18 minutes, or until the buns are golden brown. Keep a close eye on them during the last few minutes to prevent overbaking.
7. Cool and Serve:
Finally, let the Anpan cool:
- Once baked, remove the Anpan from the oven and let them cool for a few minutes on a wire rack. This allows the buns to set and ensures they are easier to handle.
At last, serve and enjoy:
- Once they’ve cooled slightly, serve the Anpan while they are still warm for the best flavor and texture. They are perfect for an afternoon snack, breakfast, or sharing with loved ones.
Enjoy Your Homemade Anpan!
You’ve now successfully made delicious homemade Anpan! These soft, sweet buns filled with red bean paste are a treat that will impress anyone. Whether you are enjoying them with tea, giving them as gifts, or simply indulging in a cozy snack, your homemade Anpan will become a favorite.
