Japanese Red Bean Bread (Anpan) – Soft Milk Bread

Six Japanese red bean bread on a wire rack.

5 from 1 vote

Japanese Red Bean Bread (Anpan) – Soft Milk Bread

This classic Japanese red bean bread features a pillowy milk dough wrapped around smooth, lightly sweet anko filling. Soft, comforting, and a staple in Japanese bakeries.

Prep Time2

Cook Time20

Total Time2 20

Course: Bread and Buns, Snack

Cuisine: Japanese

Servings: pieces

Calories: 346kcal

Author: Claudia

Ingredients

200 gr flour
10 gr milk powder
25 gr sugar
4 gr instant yeast
2 egg yolks
95 ml milk
25 gr unsalted butter
3 gr salt

Filling

240 gr red bean paste

Eggwash

1 egg yolk
1 tbsp milk
1 tsp honey

Topping

2 tbsp sesame seeds black or white

Instructions

Sift the bread flour and milk powder into a mixing bowl. Add the sugar, instant yeast, egg yolks, and milk. Attach the paddle and begin mixing until everything is well combined.
Once the dough starts to form, add the butter and salt. 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. Transfer the dough to a bowl, cover with cling wrap or a cloth, and let it rise for about 1 hour.
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. After the first rise, gently punch down the dough, divide it into 6 equal pieces, and shape each one into a round ball. Flatten each dough ball with a rolling pin.
Place a ball of red bean filling in the center of the flattened dough. Pinch the edges together tightly to seal, ensuring the filling stays inside while baking. Place each bun into a cupcake liner or directly on a baking tray. Mix egg yolk, milk, and honey to make the egg wash.
Brush the tops with the egg wash and sprinkle sesame seeds in the center if desired. Bake in a preheated oven at 356°F (180°C) for 17–20 minutes, or until golden brown. Enjoy warm and fresh from the oven. Trust me, they’re irresistible!

Notes

Chill the filling - If your red bean paste feels soft or sticky, chill it for 15–30 minutes before shaping. Cold filling is much easier to wrap without tearing the dough.
Don’t skip the first rise - The dough needs enough time to rest and grow. A properly fermented dough gives you better flavor and a softer, lighter texture.
Check the windowpane - Stretch a small piece of dough. If it becomes thin and translucent without breaking, the gluten is developed and the bread will bake up beautifully fluffy.
Golden, not dark - Milk bread browns quickly in the oven due to the sugar and milk. As soon as it turns lightly golden, it's done. No need to wait for a deep brown crust

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