Premium Red Bean Bread Recipe

Activate yeast

Combine warm water (about 100–110°F / 37–43°C) and 1 tablespoon granulated sugar in a small bowl. Sprinkle the 2 tsp instant dry yeast over the liquid, stir gently, and let sit 5–8 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 4 cups bread flour and 1 tsp salt to aerate.

Combine wet ingredients

Warm the milk to lukewarm (about 95°F / 35°C). In a small bowl, whisk together the warmed milk and 1 large egg until combined. Add the foamed yeast mixture.

Knead dough

With the mixer on low, pour the wet mixture into the flour. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth and slightly tacky. If kneading by hand, knead 10–12 minutes. Add the 4 tbs softened unsalted butter, a piece at a time, allowing each piece to incorporate fully before adding the next. Continue kneading until the dough is elastic, passes the windowpane test (thin translucent membrane when stretched), and is smooth.

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 spot until doubled in size, about 60–90 minutes depending on room temperature.

Prepare anko

If using canned sweet anko, transfer 2 cups to a small saucepan. Heat over low heat, stirring frequently. If the anko is too chunky for your preference, mash gently with the back of a spoon or pulse briefly in a food processor to achieve a smooth but slightly textured paste.

Adjust sweetness and texture

Add up to 2 tbs granulated sugar if additional sweetness is desired (taste and adjust). Stir in 1 tbs unsalted butter and a pinch of salt while warming; this gives the filling a richer, silkier mouthfeel. Remove from heat and cool to room temperature. The filling should be firm enough to shape into 12 equal portions (about 2–3 tbs each).

Portion dough

After the dough has doubled, punch it down gently to release air, transfer to a lightly floured surface, and divide into 12 equal portions (about 70–80 g each). Keep portions covered with a towel to prevent drying.

Shape buns and fill

Flatten one dough portion into a 4-inch disk using your palms or a rolling pin, keeping edges slightly thicker. Place one portion of cooled anko (about 2–3 tbs) in the center. Gather the dough edges up over the filling and pinch to seal tightly. Tuck the seam side down and gently roll the bun under your palm on the work surface to form a smooth, even ball. Repeat with remaining portions.

Second proof

Place shaped buns on a parchment-lined baking sheet, spaced 1–1.5 inches apart. Cover loosely with greased plastic wrap or a lightly damp towel and proof in a warm place until puffy and nearly doubled in size, 30–45 minutes. They should spring back slowly when gently pressed.

Preheat oven and egg wash

Preheat the oven to 375°F (190°C) with a rack in the center. In a small bowl beat together 1 egg yolk and 1 tsp milk to make an egg wash.

Brush and garnish

Gently brush the tops of the proofed buns with the egg wash, taking care not to deflate them. Sprinkle a few toasted sesame seeds on each bun if desired.

Bake

Bake in the preheated oven for 14–18 minutes, rotating the sheet halfway through, until the buns are golden brown and the internal temperature reads about 190–195°F (88–90°C). If you prefer a softer crust, tent loosely with foil for the last 3–4 minutes.

Cool

Remove from oven and transfer buns to a wire rack. Let cool slightly for 10–15 minutes before serving so the filling firms up, but enjoy warm for the best texture.