Anpan (Japanese Sweet Red Bean Buns)

Ingredients

All-purpose flour

3 cups

Instant yeast

1 packet (2 1/4 teaspoons)

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Unsalted butter

2 tablespoons, softened

Milk

1 cup, warm (about 110°f or 43°c)

Sweet red bean paste (anko)

1 cup

Egg

1, for egg wash

Water

1 tablespoon (for egg wash)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt until well combined.
2. Add the softened butter and warm milk to the dry ingredients. Mix using a wooden spoon or spatula until a shaggy dough forms.
3. Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
5. Once risen, gently punch down the dough to release air. Divide it into 8 equal portions and shape each portion into a ball.
6. Flatten each ball with your palm to create a disc. Place a generous spoonful of sweet red bean paste in the center of each disc.
7. Carefully gather the edges of the dough and pinch them together to seal the filling, shaping each bun into a smooth ball.
8. Arrange the filled buns on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
9. Preheat the oven to 350°F (180°C).
10. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the buns with the egg wash for a golden finish.
11. Bake the anpan in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
12. Remove from the oven and let them cool on a wire rack before serving.