Japanese Red Bean Bread (Anpan) – Soft Milk Bread

This Japanese Red Bean Bread is soft, fluffy, and not too sweet, just the perfect little bun for breakfast, tea time, or a late-night snack. It’s simple bakery comfort you can make right at home.

Soft, fluffy, and lightly sweet, Japanese Red Bean Bread (Anpan) is one of those bakery classics that feels comforting from the very first bite. The pillowy milk bread wraps around a smooth red bean filling, giving you that perfect balance of tender dough and subtle sweetness.

If you enjoy baking soft Asian breads at home, you might also like this collection of Asian bread recipes you can make at home.

If you enjoy soft Japanese breads like Japanese Milk Bun, Milk Hearth Bread (Mirukuhasu), or even Chocolate Milk Hearth Bread, or even my buttery, my buttery, crisp-on-the-outside Salt Bread, this red bean bun will feel very familiar. It has that same cloud-soft texture, just with a nostalgic red bean center that makes it special.

Red bean filling is also widely loved in other treats such as Dorayaki, Wife Cakes, and Salted Egg Yolk Pastry with Red Bean, so if those already have a place in your heart (or your kitchen), this recipe is going to fit right in.

Before we start shaping the dough and filling, let’s take a moment to talk about what makes Anpan unique.

What is Anpan?

Anpan is one of Japan’s most iconic bakery buns. It is a soft, fluffy milk bread filled with sweet red bean paste (anko). It was created during the Meiji era as a fusion of Japanese flavors and Western-style bread, and it quickly became a favorite. Today, you’ll find Japanese Red Bean Bun in Japanese bakeries, convenience stores, and cafés, often topped with sesame seeds. Alongside sweet red bean buns, savory options like Japanese salt bread (shio pan) are also common in modern bakeries.

Recipe Ingredients

Ingredient Notes

Bread flour – Using bread flour helps create that signature chewy, stretchy milk bread texture. All-purpose flour can work, but the bread won’t be quite as fluffy.

Milk – Whole milk gives the dough moisture and richness. It helps keep the bread soft for longer.

Egg yolk – The yolks add richness and help create an even softer, fluffier crumb. They also improve the bread’s color and structure.

Red bean paste (Anko): You can use store-bought or homemade. If it feels soft or sticky, chilling it for 15–30 minutes makes shaping easier.

Sesame seeds (optional): A sprinkle of white or black sesame seeds adds a nice visual finish and a subtle nutty flavor.

How to Make Red Bean Bread

STEP 1. Mix the dough. Sift the bread flour and milk powder into a mixing bowl (Image 1). Add the sugar, instant yeast, egg yolks, and milk (Images 2, 3). Attach the paddle and begin mixing (Image 4) until everything is well combined.

STEP 2. Add butter and salt. Once the dough starts to form, add the butter and salt (Images 5, 6). Continue mixing until the dough becomes smooth, elastic, and stretchy. You can test it by gently pulling a piece of dough. If it stretches thinly without tearing, you’ve reached the “windowpane” stage (Image 7). Transfer the dough to a bowl, cover with cling wrap or a cloth, and let it rise for about 1 hour (Image 8).

STEP 3. Prepare the filling and shape the dough. While the dough is rising, weigh the red bean paste and divide it into 6 equal portions. Shape each portion into a ball and cover to prevent drying out (Image 9). After the first rise, gently punch down the dough (Image 10), divide it into 6 equal pieces, and shape each one into a round ball (Image 11). Flatten each dough ball with a rolling pin (Image 12).

STEP 4. Fill and seal. Place a ball of red bean filling in the center of the flattened dough (Image 13). Pinch the edges together tightly to seal, ensuring the filling stays inside while baking (Image 14). Place each bun into a cupcake liner or directly on a baking tray (Image 15). Mix egg yolk, milk, and honey to make the egg wash (Image 16).

STEP 5. Bake. Brush the tops with the egg wash (Image 17) and sprinkle sesame seeds in the center if desired (Images 18, 19). Bake in a preheated oven at 356°F (180°C) for 17–20 minutes, or until golden brown (Image 20). Enjoy warm and fresh from the oven. Trust me, they’re irresistible!

Serving Suggestions

These buns make a lovely sweet treat after a savory Japanese meal. Serve them after dishes like Gyudon or Takikomi Gohan for a cozy and balanced finish. They pair beautifully with creamy drinks like Earl Grey Milk Tea or Oolong Milk Tea. If you prefer something light and refreshing, a cup of Lemongrass Pandan Tea or Lemon Ginger Drink is also a perfect match.

FAQs about Red Bean Bread

Storage

Store the buns in an airtight container and keep them in the fridge for up to 5 days. Surprisingly, they stay soft and fluffy even when chilled, no reheating needed. If you prefer them warm, a quick heat in the oven or air fryer will make them taste freshly baked.

More Japanese Recipes

• Hokkaido Cheese Tart
• Japanese Beef Croquette
• Chicken Karaage
• Japanese Pancake: Dorayaki
• Chocolate Dorayaki
• Egg for Ramen