Premium Red Bean Bread Recipe

Soak beans

Rinse 1 cup dried adzuki beans under cold water. Place in a bowl, cover with at least 2 cups fresh water and soak 6–8 hours or overnight. Drain and rinse before cooking.

Simmer beans

Place soaked and drained beans in a medium saucepan. Add 4 cups fresh water (reserve remaining water for adjustments). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim any foam that forms. Simmer, partially covered, for 45–60 minutes until beans are very tender and skins begin to break.

Mash and sweeten

Drain beans, reserving about 1/4 cup cooking liquid. Return beans to the saucepan, add 1 cup granulated sugar and 1 tsp salt. Cook over low heat, stirring and gently mashing with a potato masher or back of a spoon until mixture is thick, smooth but still slightly textured (anko consistency). Add reserved cooking liquid as needed to reach spreadable but not runny consistency. Stir in 1 tbsp maple syrup if using. Cool to room temperature before using (chill to speed process).

The finished filling should yield about 2 to 2 1/2 cups and be thick enough to hold shape when scooped.

Warm milk and proof yeast

Warm 1 cup whole milk to about 100–110°F (lukewarm). In a small bowl or measuring cup combine warmed milk, 2 tsp instant dry yeast and 1 tbsp of the 3 tbsp granulated sugar (reserve remaining sugar for dough and filling). Stir and let sit 5–7 minutes until foamy (if using active dry yeast, ensure full proofing).

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 3.5 cups all-purpose flour, remaining 2 tbsp granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute.

Combine and knead

Add foamy yeast-milk mixture, 1 large egg, 1 tbsp vegetable oil and 4 tbsp softened unsalted butter to the dry ingredients. Mix on low until shaggy, then increase speed to medium and knead 8–10 minutes until dough is smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tsp milk.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes depending on room temperature.

Deflate and rest

Punch down the dough gently to release gas. Turn dough out onto a lightly floured surface, divide into 12 equal portions (about 75–80 g each). Shape each portion into a tight ball and let rest, covered, for 10 minutes to relax the gluten.

Fill and shape

On a lightly floured surface, flatten one dough ball into a disc about 4 inches (10 cm) in diameter. Place about 2–3 tablespoons (approximately 30–40 g) of cooled red bean filling in the center. Gather the edges up and pinch to seal, then gently roll seam-side down to form a smooth bun. Repeat with remaining dough and filling.

Second rise

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

Preheat oven and egg wash

Near the end of the second rise, preheat oven to 350°F (175°C). Beat 1 egg with 1 tbsp water to make the egg wash. Lightly brush the tops of the risen buns with egg wash and, if desired, sprinkle with 1 tbsp sesame seeds. Dust any working surface with remaining 2 tsp flour as needed during shaping.

Bake

Bake the buns in the preheated oven for 15–18 minutes, rotating the tray halfway through, until tops are deep golden brown and internal temperature of the bread registers about 190°F (88°C). If bottoms brown too quickly, reduce oven temperature by 10–15°F and extend bake time by a few minutes.

Cool

Remove buns from oven, transfer to a wire rack, and brush lightly with a thin layer of warm maple syrup or melted butter for shine (optional). Cool at least 15 minutes before serving so the filling sets slightly.