Anpan (あんぱん)

Ingredients

Equipment Needed

• •Kitchen scale
• •Mixing bowl
• •Bench scraper
• •Rolling pin
• •Baking sheet lined with parchment
• •Pastry brush

Instructions

1. 1

   Make the preferment

   Mash the cooked rice, lukewarm water, sake, and kōji together until milky and loose. Cover and let it stand 30 minutes. This won't behave like a true sakadane in such a short time, but the rice and kōji bring the soft aroma that belongs to anpan, while the baker's yeast will carry the rise.

2. 2

   Mix the dough

   In a bowl, combine the bread flour, sugar, salt, and instant yeast. Add the preferment, milk, and about half the beaten egg, saving the rest for glazing. Mix until no dry flour remains. The dough should feel soft and a little tacky, because a tight dough bakes into a dry bun.

3. 3

   Knead in butter

   Knead for 6 to 8 minutes, then work in the softened butter a little at a time. At first it will slip about and look wrong. Keep folding and pressing until the dough turns smooth and elastic. Butter goes in after the gluten begins to form, because fat coats flour and would slow that structure if added too early.

4. 4

   First rise

   Shape the dough into a ball, cover, and let it rise until about doubled, 60 to 75 minutes in a warm room. Press it gently with a floured finger. If the dent slowly fills halfway, it's ready. If it springs back hard, give it more time.

5. 5

   Prepare the anko

   Divide the chilled anko into 8 balls of about 40g each. Cold paste is easier to wrap and holds its shape while the dough gathers around it. If your anko is loose or glossy-wet, chill it uncovered for a short time so it firms rather than smearing.

6. 6

   Divide and rest

   Turn the dough out and divide it into 8 equal pieces. Shape each into a small ball, cover, and rest 10 minutes. This pause relaxes the dough so it rolls out without fighting you, which matters more than strength here.

7. 7

   Fill the buns

   Flatten one dough ball into a round about 10cm wide, keeping the center slightly thicker than the edge. Set one anko ball in the middle. Gather the edge up around the paste and pinch firmly until sealed. Turn seam-side down and cup the bun with your hand to round it. Thin edges make a clean underside; a thick edge leaves a lump.

8. 8

   Proof and top

   Set the buns seam-side down on a lined tray, leaving space between them. Cover and proof 35 to 45 minutes, until puffy and light. Brush gently with the reserved beaten egg. Top each with black sesame, or press one soaked and dried sakura blossom into the center. The topping marks the bun without crowding it.

9. 9

   Bake and cool

   Bake at 190°C for 13 to 15 minutes, until the tops are evenly golden and the sides feel set. Cool on a rack for at least 15 minutes before eating. Hot anko burns the tongue with unnecessary confidence, and the crumb finishes settling as it cools.

Chef Tips

• •Use anko that tastes cleanly of azuki, not only sugar. Tsubuan keeps some bean texture; koshian is smooth. Both are proper, so choose the one you want to meet under the bread.
• •A true sakadane takes days and care. For a home kitchen, the rice-kōji preferment gives the right direction of flavor while instant yeast gives reliable lift. Don't call it the same thing, and don't be ashamed of it.
• •Keep each filling ball smaller than you think. A bun stuffed past reason may look generous before baking, then split open. Restraint makes the better anpan.

Advance Preparation

• •The anko can be divided into balls a day ahead and kept covered in the refrigerator.
• •The dough can complete its first rise slowly overnight in the refrigerator. Let it sit at room temperature for 30 minutes before dividing.
• •Baked anpan keeps one day at room temperature, wrapped once fully cool. For longer keeping, freeze the buns and warm them gently after thawing.

Frequently Asked Questions

Nutrition Information

1 serving (about 60g)