Anpan

Ingredients

Instructions

1. 1

   Line a small baking tray with baking paper. In a mixing bowl, combine the bread flour, instant dry yeast, caster sugar, and fine sea salt, keeping the salt and yeast on opposite sides at first. Add the lukewarm soy milk and mix until a shaggy dough forms.

2. 2

   Knead the dough for 3-4 minutes until it begins to smooth out, then add the softened vegan butter a little at a time. Continue kneading for 8-10 minutes until the dough is supple, elastic, and slightly tacky but not sticky. It should stretch thinly without tearing easily.

3. 3

   Divide the dough into 2 equal pieces, about 145 g each. Shape each into a tight ball, cover, and rest for 10 minutes so the gluten relaxes and the dough is easier to fill.

4. 4

   Divide the smooth sweet red bean paste into 2 equal portions of 60 g each and shape them into compact balls. Flatten each dough piece into a circle about 10-11 cm wide, keeping the center slightly thicker than the edges. Place one ball of anko in the center of each, pull the dough up around the filling, pinch firmly to seal, and turn seam-side down. Gently flatten into neat rounds.

5. 5

   Place the filled buns on the prepared tray with space between them. Cover lightly and proof in a warm spot for 20 minutes, until slightly puffy; they should spring back slowly when lightly pressed.

6. 6

   Near the end of proofing, preheat the oven to 180 C. Brush the tops gently with soy milk and sprinkle with black sesame seeds.

7. 7

   Bake for 13-15 minutes until the buns are lightly golden and the bottoms are set. Do not overbake or the bread will lose its soft, fluffy texture.

8. 8

   Cool for at least 5 minutes before serving so the filling settles slightly and the crumb finishes setting. Serve warm or at room temperature.

Nutrition per serving

Notes

• •Using instant yeast keeps the timing within 60 minutes; active dry yeast would require a longer rise.
• •If your kitchen is cool, proof the buns in an oven switched off with the light on.
• •Smooth anko is easiest for neat filling, but chunky tsubuan also works if pressed firmly into balls.
• •These are best the day they are baked, but can be stored airtight for 1 day and refreshed for a few minutes in a low oven.

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