Milk Cream Red Bean Bread Recipe

Activate yeast (if using active dry)

If you used active dry yeast instead of instant, mix the warm water (1/2 cup) with 1 tsp sugar and 2 tsp active dry yeast; let sit 5–10 minutes until foamy. If using instant yeast, skip this step and combine yeast directly with dry ingredients.

In the bowl of a stand mixer fitted with the dough hook, combine 3 cups all-purpose flour, 2 tbsp sugar, 2 tsp instant dry yeast (or the activated yeast), and 1 tsp salt. Stir briefly to distribute.

In a separate small bowl, whisk together 1 egg, 3 tbsp warm whole milk and 1/2 cup warm water until combined.

With the mixer on low, slowly add the wet mixture to the dry ingredients until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until the dough is smooth and slightly tacky. If dough seems too dry, add up to 1–2 tbsp warm water; if too sticky, add up to 2 tbsp flour.

Add 4 tbsp softened unsalted butter in 2 additions and continue kneading until the butter is fully incorporated and the dough is elastic and slightly glossy, about 4–6 minutes more.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and proof in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

In a small bowl, whisk 3 tbsp cornstarch and 1/4 cup sugar with 2–3 tbsp of the 1 cup cold whole milk to make a smooth slurry without lumps.

In a small saucepan over medium heat, combine the remaining milk (about 13 tbsp) and 1/4 cup heavy cream. Bring to a gentle simmer, stirring occasionally.

Temper the egg yolk: whisk the egg yolk in a small bowl, then slowly pour about 1/4 cup of the hot milk mixture into the yolk while whisking constantly to raise its temperature without scrambling. Return the tempered yolk to the saucepan and stir to combine.

Whisk in the cornstarch slurry and 1/4 cup sugar into the saucepan. Continue to cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency and starts to bubble, about 2–3 minutes.

Remove from heat, stir in 1 tbsp unsalted butter and 1/2 tsp vanilla extract until smooth. Transfer the milk cream to a bowl, cover surface with plastic wrap to prevent a skin, and chill in the refrigerator until cold, at least 30 minutes. Stir before using.

If your sweetened red bean paste (anko) is very stiff, soften it by stirring in up to 2 tbsp warm water, 1 tbsp at a time, until it is pliable but not runny.

Divide the red bean paste into 10 equal portions (about 1.5 cups total yields roughly 10–12 portions of 2–3 tbsp each). Roll each portion into a smooth ball and set aside on a plate.

After the dough has doubled, gently punch it down to release gas and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces (each about 70–75 g depending on final dough weight).

Flatten a dough piece into a 4-inch disk with your palm. Place 1 red bean ball (about 2–3 tbsp) in the center, then spoon about 1–2 tbsp of chilled milk cream on top of the bean paste (you can also pipe it).

Gather the dough edges up over the filling and pinch to seal completely, rotating and smoothing to form a neat ball. Tuck the seam side down and roll lightly to shape. Repeat for remaining pieces. Ensure each bun has both red bean paste and milk cream inside.

Place the shaped buns seam-side down on a parchment-lined baking sheet, spacing 1–2 inches apart. Cover loosely with plastic wrap or a damp towel and let proof for 30–45 minutes until puffy.

Preheat the oven to 180°C (350°F) about 10 minutes before baking.

Make the egg wash by beating 1 egg with 1 tsp milk. Brush the tops of the proofed buns lightly with the egg wash and sprinkle sesame seeds if using.

Bake in the preheated oven for 15–18 minutes or until the buns are golden brown on top and sound hollow when tapped. Rotate the pan halfway through if your oven has hot spots.

Remove buns from oven and transfer to a cooling rack. Let cool slightly (10–15 minutes) before serving so the fillings set but are still warm and luscious.