Red Bean Bread Recipe

Soak beans

Rinse 1 cup dried adzuki beans under cold water. Place beans in a bowl and cover with about 3 cups water. Soak for 6–8 hours or overnight to reduce cooking time and improve texture. Drain and rinse after soaking.

Cook beans

Transfer soaked and drained beans to a medium saucepan. Add about 3 cups fresh water (so total water used ≈ 6 cups including soak water discarded). Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook uncovered for 30–40 minutes, stirring occasionally, until beans are tender and skins begin to break down. If water level gets low, add a few tablespoons of hot water as needed to keep beans just covered.

Sweeten and mash

When beans are tender, drain any excess water leaving a small amount (about 2–4 tbsp) to help mash. Add 3 tbs granulated sugar, 2 tbs brown sugar, and 1 tsp salt to the beans. Mash beans with a potato masher or back of a spoon to your desired texture: for a smooth anko, press through a fine sieve or continue mashing and cook an additional 5–8 minutes; for a chunkier paste, mash lightly until partially smooth. Cook and stir over low heat until sugars dissolve and mixture thickens to a spreadable paste (about 3–6 minutes).

Finish and cool

Stir in 1 tsp neutral oil or 1 tsp softened butter if using—this adds sheen and softens the paste. Transfer the red bean paste to a bowl, cover, and refrigerate to cool completely (at least 1 hour). The paste should be cool before filling the dough so it doesn't melt or make dough sticky.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups all-purpose flour, 2 tsp instant dry yeast, 3 tbs granulated sugar, and 1 tsp salt. Whisk briefly to distribute ingredients evenly.

Add wet ingredients and knead

Warm 1 cup milk to about 100–110°F (38–43°C). Add warm milk and 1 large egg to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 4–6 minutes. Add 3 tbs softened unsalted butter in small pieces and continue kneading 4–6 minutes more until dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface about 10–12 minutes, adding butter after initial development.

First rise

Lightly oil a clean bowl with 1 tsp oil. Shape the dough into a smooth ball and place it seam-side down in the oiled bowl. Cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 1–1½ hours depending on room temperature.

Divide and rest

Gently deflate the risen dough and turn it onto a lightly floured surface. Divide the dough into 10 equal pieces (about 65–75 g each for medium buns). Shape each piece into a loose ball and cover with a towel; let rest 10–15 minutes to relax the gluten for easier shaping.

Prepare filling portions

While dough rests, divide the cooled red bean paste into 10 equal portions (about 2–3 tablespoons each, roughly 25–35 g per portion). Roll each portion into a smooth ball and set aside on a plate.

Shape buns

Take one rested dough ball and flatten it into a round disc about 3–4 inches across with your fingers, leaving the center slightly thicker. Place one red bean ball in the center. Gather the dough edges up over the filling, pinching to seal tightly. Tuck the seam side down and roll gently to form a smooth bun. Repeat for remaining pieces. Place finished buns seam-side down on a parchment-lined baking sheet or into lightly greased muffin cups, spacing about 1–1½ inches apart.

Proof

Cover the shaped buns loosely with plastic wrap or a clean towel and let them proof at room temperature until puffy and nearly doubled, about 40–60 minutes depending on warmth.

Egg wash and top

Preheat the oven to 350°F (175°C). In a small bowl beat 1 egg with 1 tsp milk to make an egg wash. Gently brush the tops of the buns with the egg wash being careful not to deflate them. Sprinkle sesame seeds or coarse sugar if desired.

Bake

Bake in the preheated oven for 15–18 minutes, rotating the pan halfway through, until the buns are golden brown on top and sound hollow when tapped on the bottom. If the tops brown too quickly, tent loosely with foil for the last few minutes.

Cool

Remove buns from the oven and transfer to a wire rack. Brush with a tiny bit of melted butter if you like extra sheen (optional). Cool for at least 15 minutes before serving so the filling sets slightly. Store cooled buns in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.