AnPan buns filled with anko (adzuki sweet bean paste) have delighted Japanese children and adults for decades. As Americans are more open than ever to try Japanese treats and ingredients like adzuki red beans, I thought I'd share my AnPan recipe. Enjoy!
3 Cups Japanese Bread Flour (or King Arthur’s Bread Flour)
2 Teaspoons Yeast
4 ½ Tablespoons Sugar
¾ Cup Lukewarm Water
1 Teaspoon Salt
3 ½ Tablespoons Butter
Red Bean Paste (Available at any Asian market)
Whole Eggs for brushing on the buns before baking
Flour for rolling out the dough
Preheat an oven to 325 degrees.
Line cookie sheets with parchment paper.
Put all ingredients with the exception of the water and eggs into your bread machine. (I like to gently mix the ingredients so as to evenly distribute the sugar and butter. Both which can be the culprits of burned bread.)
Pour in the water and slightly whisked ½ egg. Choose the White Bread and Dough Only setting on your bread machine.
Divide the dough into palm-sized/baseball-like balls. Roll out to approximately ¼ of inch thick circles. Fill each circle with red bean paste. (Not too much or it will ooze out.) Wrap into a tight bundle. Brush each with whisked eggs. Bake for 35 minutes or until golden brown. Enjoy!