Milk Cream Red Bean Bread Recipe

Warm the liquids

Combine whole milk and heavy cream and warm gently to 95–105°F (35–40°C). The mixture should be lukewarm to the touch, not hot, to activate yeast without killing it.

Bloom yeast

In a small bowl or the mixer bowl, sprinkle the instant dry yeast and 1 tablespoon of the sugar over 2 tablespoons of the warm milk-cream mixture. Let sit 5–8 minutes until foamy. (If using active dry yeast, allow 8–10 minutes.)

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour, remaining 2 tablespoons sugar, and salt so the salt doesn't contact the yeast directly.

Combine dough

Add the foamed yeast mixture, the remaining warm milk-cream, and the egg to the dry ingredients. Mix on low speed until ingredients come together into a shaggy dough, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead about 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface 10–12 minutes, adding only small amounts of flour if necessary to prevent excessive stickiness.

Add butter

With the mixer running on low, add the softened unsalted butter 1 tablespoon at a time, allowing each piece to incorporate before adding the next. Continue kneading until all butter is fully absorbed and dough is glossy and elastic, about 4–6 more minutes.

First rise

Shape dough into a ball and place in a lightly greased bowl, turning once to coat. 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 red bean paste

If the sweetened red bean paste is very stiff, loosen slightly by stirring in up to 1 tablespoon of warm water or 1 tablespoon light corn syrup to make it pliable and spreadable. Divide the paste into 12 equal portions (about 2–3 tablespoons each). Roll each portion into a smooth ball and set aside.

Degas and divide dough

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 12 equal pieces (about 65–75 g each, depending on total yield). Cover pieces with a towel while working to prevent drying.

Flatten and fill

Take one dough piece and flatten it with your palm or a rolling pin into a 3–4 inch (8–10 cm) disc, leaving the center slightly thinner. Place one red bean ball in the center. Gather the dough edges up over the filling and pinch to seal tightly, forming a smooth seam on the bottom. Repeat with remaining pieces.

Shape and rest

Lightly shape each sealed bun into a neat round or slightly oval shape. Place buns seam-side down on a parchment-lined baking sheet or in greased muffin tins or a loaf pan, leaving 1–2 inches between buns for expansion. Cover loosely with plastic wrap or a clean towel and let proof for 30–45 minutes until puffy.

Preheat oven

Preheat oven to 350°F (175°C) about 20 minutes before baking so oven is fully up to temperature when buns finish proofing.

Apply egg wash

Whisk together the egg yolk and 1 tablespoon milk. Gently brush the tops of the proofed buns with the egg wash, taking care not to deflate them. If desired, sprinkle sesame seeds on top.

Bake

Bake in the preheated oven for 15–18 minutes, or until the buns are golden brown on top and register about 190°F (88°C) in the center. If baking a large tray or loaf, baking time may increase by a few minutes—watch for even color.

Cool

Remove buns from the oven and let cool on a wire rack for at least 10 minutes before serving. Cooling slightly prevents the filling from being too hot and allows crumb structure to set.