Premium Red Bean Bread Recipe
Make Premium Red Bean Bread Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Red Bean Filling
Finish & Egg Wash
Method
Dough
- 1
Warm liquids and combine
Warm the milk to about 100–110°F (warm to the touch). In a small bowl, whisk the warmed milk with the egg and granulated sugar until sugar begins to dissolve.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine bread flour, instant yeast, and fine sea salt. Whisk briefly to distribute.
- 3
Form dough
With mixer running on low, slowly add the milk/egg mixture. Mix until the dough forms and pulls away from the sides (about 4–6 minutes). Add softened unsalted butter, one tablespoon at a time, and continue mixing until fully incorporated and dough is smooth and elastic (about 6–8 more minutes by mixer; 10–12 minutes by hand). Dough should be slightly tacky but not sticky.
- 4
Red Bean Filling
- 5
Prepare beans
If using canned adzuki beans, drain and rinse. Place beans in a medium saucepan with 2–3 tablespoons water over medium-low heat.
- 6
Mash and sweeten
Use a potato masher or back of a spoon to break most beans while leaving some whole for texture. Add 1/2 cup granulated sugar and 1/4 tsp kosher salt. Stir and cook gently, allowing sugar to dissolve and mixture to thicken, about 8–10 minutes. If mixture becomes too dry, add a splash of water.
- 7
Finish filling
Remove from heat and stir in 2 tablespoons butter and 1/2 teaspoon vanilla extract until glossy. Cool the filling to room temperature (30–45 minutes). The filling should be spreadable but not runny.
Shaping & Second Rise
- 8
Divide dough
Punch down the risen dough to deflate gently. Turn onto a lightly floured surface and divide into 10 equal pieces (about 70–75 g each for 10 buns). Cover pieces with a towel while shaping to prevent drying.
- 9
Fill buns
Flatten one dough piece into a 4-inch disk, place about 2 tablespoons (roughly 30 g) of cooled red bean filling in the center. Gather edges and pinch to seal, rolling gently seam-side down to form a smooth ball. Repeat with remaining pieces. Alternatively shape into elongated loaves and roll with filling inside for premium loaf-style red bean bread.
- 10
Second rise
Place filled buns seam-side down on a parchment-lined baking sheet or in a loaf pan, spacing them about 1–1.5 inches apart. Cover loosely and let rise until puffy and almost doubled, about 40–50 minutes.
Finish & Bake
- 11
Prepare egg wash
Whisk the egg yolk with 1 teaspoon milk until smooth. Gently brush the tops of the risen buns with the egg wash, avoiding wiping away the glossy surface. Sprinkle sesame seeds if using.
- 12
Bake
Preheat oven to 350°F (175°C). Bake the buns on the middle rack for 15–18 minutes or until golden brown and the internal temperature reaches about 190°F (88°C) for loaves; smaller buns will be done when they are golden and sound hollow when tapped (about 14–16 minutes). Rotate the pan halfway through for even color.
- 13
Cool
Remove from oven and transfer to a wire rack. Let cool at least 15 minutes before serving so the filling firms slightly. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.