Red Bean Bread Recipe
Make Red Bean Bread Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (Sweet Red Bean Paste - Anko)
Finish / Brush
Method
Filling (Sweet Red Bean Paste - Anko)
- 1
Soak beans
Rinse 1 cup dried azuki beans under cold water. Place in a bowl, cover with cold water (about 3 cups), and soak for 4–8 hours or overnight. Drain.
- 2
- 3
Simmer until tender
Bring beans to a simmer over medium-low heat, partially covered. Cook gently for 45–60 minutes until beans are very soft and skins begin to burst. Add more water (in 1/2-cup increments) if needed to keep beans just covered. Test by mashing a bean between your fingers; it should be very soft.
- 4
Sweeten and mash
When beans are tender, skim any foam and reduce heat to low. Add 3 cups granulated sugar and 1 tsp salt. Stir continuously to dissolve sugar and prevent scorching. Mash the beans with a potato masher or the back of a spoon to your desired texture: for tsubuan (chunky) mash lightly; for koshian (smooth) mash thoroughly and pass through a fine sieve or blend briefly with an immersion blender.
- 5
Cook down to paste
Cook the sweetened beans over low heat, stirring frequently, until the mixture thickens to a spreadable paste and you can scoop it without excessive liquid — about 10–15 minutes. Stir in 1 tsp vegetable oil at the end to add shine and keep paste pliable. Remove from heat and let cool completely (about 1–2 hours). The paste should make about 2–2.5 cups of filling.
Dough
- 6
Warm liquids and activate yeast
Warm 1 cup milk to about 100–110°F (37–43°C). In a small bowl, combine warm milk, 2 tsp instant yeast, and 1 tbsp of the granulated sugar. Let stand 5–10 minutes until foamy (if using active dry yeast instead of instant, proofing is required; instant may be mixed directly).
- 7
Mix dough
In a large bowl or stand mixer bowl, whisk together 3.5 cups all-purpose flour, remaining 2 tbsp sugar, and 1 tsp salt. Add the foamy yeast-milk mixture (or simply the milk and yeast if instant), 1 softened egg, and 3 tbsp softened unsalted butter. Mix with a dough hook or by hand until a shaggy dough forms.
- 8
Knead
Knead the dough on medium speed for 6–8 minutes in a stand mixer or by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add warm milk 1 tsp at a time.
- 9
- 10
Divide and shape
Punch down the dough to release air. Turn onto a lightly floured surface and divide into 12 equal pieces (about 60–70 g each). Flatten each piece into a disk about 3–4 inches across, keeping the edges slightly thinner so filling wraps easily.
Assemble & Bake
- 11
Fill buns
Place about 2 tablespoons (roughly 25–30 g) of cooled red bean paste in the center of each dough disk. Gather edges up and pinch to seal tightly, rolling the seam gently underneath to form a smooth top. Place filled buns seam-side down on a parchment-lined baking sheet, spacing 1–2 inches apart.
- 12
Second rise
Cover the buns loosely with plastic wrap or a damp towel and let rise for 30–40 minutes until puffed but not doubled.
- 13
Egg wash and seeds
Preheat oven to 350°F (175°C). Brush the tops lightly with beaten egg wash. If desired, sprinkle a pinch of sesame seeds on each bun.
- 14
Bake
Bake at 350°F (175°C) 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.
- 15
Cool
Remove from oven and transfer buns to a wire rack to cool for at least 10–15 minutes before serving. The red bean filling will be hot; allow to cool slightly before eating.