Milk Cream Red Bean Bread Recipe

Warm milk and mix dry ingredients

Warm the 1 cup whole milk to about 100–110°F (slightly warm to the touch). In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1 tsp salt.

Combine wet and dry

Make a well in the dry ingredients and add the warmed milk and 1 large beaten egg. Mix by hand or with the dough hook on low until incorporated, about 2–3 minutes, forming a shaggy dough.

Knead and add butter

Knead the dough (stand mixer on medium with dough hook or by hand on a lightly floured surface) for 6–8 minutes until smooth and elastic. Add 3 tbsp softened unsalted butter in pieces during kneading and continue until fully incorporated and dough is tacky but not sticky.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Make a slurry

In a small bowl, mix 1 tbsp cornstarch with 3 tbsp whole milk until smooth and no lumps remain.

Cook custard base

In a small saucepan over medium heat, combine 2 tbsp granulated sugar and the cornstarch-milk slurry. Stir constantly until the mixture thickens and becomes glossy, about 2–3 minutes. Lower heat if it thickens too fast.

Finish cream

Remove from heat, whisk in 1 tbsp unsalted butter, 1 tsp vanilla extract, and 2 tbsp heavy cream until smooth. Transfer to a small bowl, cover surface with plastic wrap to prevent a skin, and chill until cool, about 20–30 minutes. The cream should be spreadable but not runny.

Adjust red bean sweetness (if needed)

If using pre-sweetened anko and you want it slightly sweeter or softer, gently stir in up to 1 tbsp sugar. If the paste is very stiff, microwave briefly (10–15 seconds) or stir in 1–2 tsp hot water to loosen to a spreadable consistency. Allow to cool to room temperature.

Divide dough

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 10 equal pieces (about 60–70 g each if you have a scale). Shape each piece into a ball and let rest, covered, for 10 minutes.

Fill buns

Flatten each dough ball into a 4-inch disc. Place about 1 tbsp milk cream in the center and 1 heaping tbsp sweet red bean paste on top of the cream (or roughly 1.5–2 tbsp combined filling). Gather the edges and pinch to seal, forming a smooth bun with the filling fully enclosed. Repeat for all pieces.

Second rise

Place buns seam-side down on a parchment-lined baking sheet, leaving 1–2 inches between them. Cover loosely with plastic wrap or a clean towel and let rise until puffy, about 30–40 minutes.

Egg wash and top

Preheat the oven to 350°F (175°C). Brush the tops of the buns lightly with the beaten egg wash (or milk for a softer sheen). Sprinkle sesame seeds or coarse sugar on top if desired.

Bake

Bake in the preheated oven for 14–16 minutes, until the buns are golden brown on top and sound hollow when tapped. Rotate the tray halfway through baking for even color if needed.

Cool

Remove buns from the oven and transfer to a wire rack. Let cool for at least 15 minutes before serving so the interior sets and the milk cream chills slightly.