Delicious Homemade Sakurapan: A Traditional Japanese Cherry Blossom Bread Recipe

Ingredients

2 cups of bread flour
1/2 cup of cake flour
3/4 cup of warm milk
1/2 cup of sugar
2 teaspoons of active dry yeast
1 egg
2 tablespoons of unsalted butter
1 teaspoon of salt
1/2 cup of sakura an (cherry blossom sweet bean paste)
12 sakura leaves pickled in salt and vinegar
Extra flour for dusting

Steps and instructions

Dissolve the yeast in a small portion of the warm milk. Set aside for 5 minutes until it becomes frothy.
In a large bowl, combine the bread flour and cake flour. Make a well in the middle and pour in the yeast mixture, the rest of the warm milk, and the sugar.
Mix everything together until a dough starts to form, then add the egg, butter, and salt. Continue to mix until a smooth, elastic dough is formed. This should take about 10 minutes of kneading.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
Once the dough has risen, punch it down and divide into 12 equal parts. Roll each part into a ball and let them rest for 15 minutes.
After resting, flatten each ball with your hand or a rolling pin and place a generous spoonful of sakura an in the center. Gather the edges of the dough up around the filling and pinch them together to seal.
Wrap each filled bun with a pickled sakura leaf, placing the sealed side of the bun on the underside of the leaf. Arrange the buns on a baking sheet lined with parchment paper.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Bake the buns for 15 to 20 minutes, or until they are golden brown. Allow buns to cool before serving.

Tools for making

Large bowl - for mixing and kneading the dough
Baking sheet - to place the filled buns on for baking
Parchment paper - to line the baking sheet and prevent sticking
Rolling pin - to flatten the dough into circles
Clean cloth - to cover the dough while it rises
Greased bowl - to hold the dough while it rises

Recipe variations

Replace the bread flour with whole wheat flour for a healthier option.
Use almond milk or soy milk instead of regular milk for a dairy-free version.
Add 1 teaspoon of matcha powder to the dough for a sakura matcha flavor combination.
Replace the sakura an with red bean paste or any other sweet filling of your choice.
Add a teaspoon of vanilla extract or almond extract to enhance the flavor of the buns.
For a savory twist, fill the buns with a mixture of cooked vegetables or a vegan meat substitute.
Experiment with different pickled leaves, such as shiso or grape leaves, for a unique flavor.
Make mini sakurapan by dividing the dough into smaller portions and adjusting the baking time accordingly.
Sprinkle sesame seeds or poppy seeds on top of the buns before baking for added texture and flavor.
For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are gluten-free as well.

Recipe overview

This delightful Sakurapan recipe brings the essence of Japanese springtime into your kitchen. Sakurapan is a traditional Japanese sweet bread, filled with sakura an, a cherry blossom flavored sweet bean paste, and wrapped in a pickled sakura leaf. The subtle sweetness of the bread and the rich, floral filling make for an enchanting combination. In this recipe, you'll learn how to make Sakurapan from scratch. It involves creating a soft, lightly sweetened dough, filling it with sakura an, and then wrapping the filled dough in a sakura leaf. The process is a bit meticulous, but the result is utterly worth it. Don't be surprised if the heavenly aroma of baking bread and sweet cherry blossoms makes your kitchen feel like a blossoming sakura tree in the heart of Japan. With its beautiful presentation and delectable taste, this Sakurapan recipe is perfect for a special occasion or a unique treat. Enjoy the process and the delicious payoff. Happy baking!

Common questions

Can I use all-purpose flour instead of bread flour and cake flour? Yes, you can substitute all-purpose flour for the bread flour and cake flour in this recipe. However, using bread flour and cake flour will give the sakurapan a lighter and fluffier texture.
What can I use as a substitute for sakura an? If sakura an (cherry blossom sweet bean paste) is not available, you can use regular sweet bean paste or other fruit preserves as a filling for the buns.
Can I skip the pickled sakura leaves? While pickled sakura leaves add a traditional touch to the sakurapan, you can omit them if you don't have access to them. The buns will still taste delicious without the sakura leaves.
How do I know when the dough has risen enough? The dough should double in size after rising for 1 to 2 hours. You can check if it has risen enough by gently pressing a finger into the dough. If the indentation remains, the dough is ready for the next step.
Can I freeze the sakurapan? Yes, you can freeze the baked sakurapan. Allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, thaw at room temperature or reheat in the oven.

Serving dishes and utensils

Mixing Bowls - Large bowls for combining the ingredients and kneading the dough.
Measuring Cups and Spoons - To accurately measure the ingredients.
Baking Sheet - A flat sheet used for baking the sakurapan buns.
Parchment Paper - To line the baking sheet and prevent sticking.
Clean Cloth - Used to cover the dough and allow it to rise.
Rolling Pin - To flatten the dough into circles for filling.
Basting Brush - To brush the buns with egg wash or melted butter before baking.
Oven - To bake the sakurapan buns.

Origin stories

Sakurapan is a quintessential emblem of Japan's Hanami, the cherry blossom viewing season in spring. It is more than just a bread; it's a symbol of appreciation for the fleeting beauty of cherry blossoms, encapsulated in culinary form. Sakurapan combines the western bread-making techniques that were introduced to Japan in the post-Meiji era with the traditional Japanese flavors of sakura and sweet bean paste. The bread carries the nostalgia of old Japan, but also the resonance of the new, creating a delectable harmony that is as fleeting and exquisite as the sakura bloom itself. This bread is not only a testament to Japan's culinary innovation, but also a poetic tribute to its cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.