About this recipe

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Recipe highlight

Why you’ll love it

Pillow-soft buns with a sweet, silky heart! 🍡

Ingredients

• 🌾 320 g bread flour (or strong white flour) gluten
• 🥛 180 ml warm milk (35–38°C) dairy
• 🍬 40 g sugar
• 🧂 5 g salt
• 🥚 1 egg (room temp, ~50 g) egg
• 🧈 40 g unsalted butter, soft dairy
• 🧪 7 g instant yeast
• 🍡 350 g smooth or chunky anko (red bean paste), divided into 10 balls (35 g each)
• 🥚 1 egg + 1 tbsp milk (egg wash) dairyegg
• 🌾 1 tbsp white sesame seeds (optional) sesame

Preparation

• 1 Activate dough In a bowl mix warm milk, sugar, and yeast. Whisk in egg. Add flour and salt; mix until shaggy. Knead 3–4 min, then work in butter until smooth and elastic (total 10–12 min by hand or 7–8 min with mixer).
• 2 First rise Form a ball, place in a lightly oiled bowl, cover, and proof until doubled, 60–75 min at warm room temp.
• 3 Portion Turn out, degas gently, divide into 10 × ~60 g pieces. Shape each into a tight ball; rest 10 min (bench rest).
• 4 Fill Flatten a piece to a disc, place anko ball in center, wrap edges and pinch to seal. Place seam-side down.
• 5 Second rise Arrange on a lined tray with spacing. Cover and proof until puffy, 35–45 min.
• 6 Bake Brush with egg wash; sprinkle sesame if using. Bake at 180°C for 13–15 min until golden.
• 7 Finish Cool on a rack 15 min. Serve warm or at room temp.

Timing details

Nutrition

Estimated values per serving.

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