The Ultimate Guide to Baking Anpan: A Delicious Japanese Sweet Roll

Ingredients

For Dough:
2 cups of bread flour
1/2 cup of cake flour
1/4 cup of granulated sugar
2 teaspoons of instant yeast
1/2 teaspoon of salt
1/2 cup of milk
1/2 cup of water
1 egg
1/4 cup of unsalted butter, softened
For Red Bean Filling:
1 cup of azuki red beans
3/4 cup of granulated sugar
1 pinch of salt
4 cups of water
For Egg Wash:
1 egg
1 tablespoon of water
For Topping:
Black sesame seeds

Steps and instructions

Start by preparing the red bean filling. Rinse the azuki beans under cold water, then place them in a pot with 4 cups of water. Bring the water to a boil, then lower the heat and let it simmer. Cook the beans until they become very tender. This process may take approximately 2 hours. Add more water if needed during cooking.
Once the beans are tender, add the sugar and a pinch of salt. Stir well to combine, and continue cooking until the mixture thickens. Once done, remove from the heat and let it cool.
While the red bean filling is cooling, prepare the dough. In a large bowl, combine bread flour, cake flour, sugar, instant yeast, and salt. In a separate bowl, combine milk, water, and egg. Gradually mix the wet ingredients into the dry ingredients.
Add the softened butter to the dough mixture and knead until the dough becomes smooth and elastic. This process may take about 10-15 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size. This process may take approximately 1-2 hours.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten it with your palm. Place a spoonful of the cooled red bean filling in the center of each dough piece, then bring the edges together to seal the filling inside. Place each filled dough piece on a baking sheet lined with parchment paper.
Let the filled dough pieces rest for about 20 minutes, then brush the tops with the egg wash made from one egg and one tablespoon of water.
Sprinkle the tops of the dough pieces with black sesame seeds, then bake them in a preheated oven at 375 degrees Fahrenheit for about 15-20 minutes or until golden brown.
Once done, remove the Anpan from the oven and let them cool on a wire rack.

Tools for making

Mixing bowls - Use for combining ingredients and kneading dough.
Pot - Used for cooking the azuki beans for the red bean filling.
Baking sheet - Used to place filled dough pieces for baking.
Parchment paper - Line the baking sheet to prevent sticking.
Kitchen towel - Cover the dough while it rises.
Clean cloth - Use to cover the red bean filling while it cools.
Wire rack - Allow the Anpan to cool after baking.
Pastry brush - Use to apply the egg wash on top of the dough.

Recipe variations

Use whole wheat flour or a gluten-free flour blend instead of bread flour for a healthier or gluten-free version of the dough.
Add a tablespoon of matcha powder to the dough for a green tea flavored Anpan.
Add a teaspoon of vanilla extract to the dough for a subtle vanilla flavor.
Replace the red bean filling with other sweet fillings such as sweet potato, chocolate, or fruit preserves.
Add a tablespoon of rum or brandy to the red bean filling for a twist of flavor.
For a savory version, replace the red bean filling with a savory filling like curry, cheese, or vegetables.
Add a sprinkle of cinnamon or nutmeg to the dough for a warm and aromatic flavor.
Try different toppings such as crushed peanuts, almond slices, or dried fruit for added texture and flavor.
Replace the egg wash with a mixture of soy milk and maple syrup for a vegan-friendly option.
Experiment with different shapes and sizes of Anpan, such as mini Anpan or braided Anpan.

Recipe overview

Anpan is a classic Japanese sweet roll filled with red bean paste. These buns are soft, fluffy, and filled with the sweet, earthy flavors of the red bean filling, providing a delightful contrast in each bite. Traditionally enjoyed during tea time, Anpan can also be a satisfying snack or a light dessert. In this recipe, we walk you through the process of making Anpan, including preparing the azuki red bean paste from scratch. By making the red bean paste at home, you can adjust the sweetness to your liking and ensure a fresh, preservative-free filling. The process of making Anpan involves several steps, including preparing the dough, making the red bean filling, assembling the buns, and baking. While it might seem daunting, the steps are straightforward and manageable even for novice bakers. Plus, the delightful aroma of freshly baked Anpan wafting through your kitchen and the taste of warm, fresh-from-the-oven bread will make the effort worthwhile. Get ready to immerse yourself in the art of Japanese baking with this Anpan recipe. 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 bread flour and cake flour. However, keep in mind that the texture of the anpan may differ slightly.
Can I use pre-made red bean paste instead of making it from scratch?
Yes, you can use pre-made red bean paste as a time-saving alternative. Simply skip the steps for making the red bean filling and use the pre-made paste instead.
How can I store the anpan?
To store the anpan, let them cool completely, then place them in an airtight container or sealable plastic bag. They can be kept at room temperature for up to 2 days. If you want to store them for a longer period, you can freeze them for up to 1 month. Thaw them at room temperature before consuming.
Can I add other fillings to the anpan?
Absolutely! Anpan is traditionally filled with red bean paste, but you can experiment with other fillings such as custard, chocolate, or matcha. Just make sure the filling is thick enough to prevent leakage during baking.
Can I make the anpan without an oven?
Anpan is typically baked, but if you don't have an oven, you can try steaming them instead. After shaping the dough and adding the filling, steam the anpan in a steamer basket for about 20-25 minutes until cooked through.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing and kneading the dough.
Pot - Used for cooking the red beans for the filling.
Baking Sheet - A flat sheet pan that is used for baking the Anpan in the oven.
Parchment Paper - Non-stick paper used to line the baking sheet and prevent sticking.
Brush - A pastry brush for applying the egg wash on top of the Anpan before baking.
Wire Rack - A cooling rack used to cool the baked Anpan after they are removed from the oven.

Origin stories

Anpan, the sweet roll beloved by many across Japan, has a rich history dating back to the Meiji period. The story goes that the dessert was created by an ex-samurai named Yasubei Kimura during a time when the government was promoting western-style bread as a substitute for rice to save on the country's rice supply. However, bread was not initially popular amongst the Japanese due to its foreign taste. Yasubei, who had opened a bakery named Kimuraya, ingeniously decided to fill the bread with sweet azuki red bean paste, a familiar and favored taste amongst the Japanese. The result was a delightful fusion of Western and Eastern flavors that became an instant hit. The popularity of Anpan even reached the imperial palace, and it's said that the Emperor Meiji enjoyed Anpan as a snack. This humble bread, born from the innovative spirit of an ex-samurai, continues to be a favorite in Japan and beyond, symbolizing the harmonious blending of different food cultures.

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.