Anpan (Japanese Red Bean Buns)

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

Anpan is a soft Japanese sweet bun filled with red bean paste and topped with sesame. This version uses a standard yeast dough rather than the bakery's rice-based starter, so it is our adaptation. Makes 8 buns in about 2 hr 36 min.

Prep 40 min

Cook 16 min

Cooling 1 hr 40 min

Total 2 hr 36 min

Yield 8 buns

Ingredients

Adjust yield

buns

2 ⅓ cups (300 g)bread flour
3 tbsp (40 g)granulated sugar
¼ oz (6 g)instant yeast
¾ tsp (4 g)fine salt
⅔ cup (150 ml)whole milk, lukewarm
1 (50 g)egg, beaten, plus a little for glaze
2 tbsp (30 g)unsalted butter, softened
11 ½ oz (320 g)sweet red bean paste (anko), smooth or chunky
1 tbsp (8 g)black sesame seeds
1 tbsp (15 ml)water, for the glaze

Fresh ingredient guides

Sesame seedsHow to pick, season & nutrition · 172 kcal per 30 g

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Instructions

Mix the flour, sugar, yeast and salt. Add the milk and the egg (save a teaspoon of egg for the glaze) and mix into a shaggy dough.
Knead 8 minutes, add the butter and knead 5 more minutes until smooth, elastic and slightly tacky.
Cover and let rise 1 hour in a warm place until doubled.
Divide the dough into 8 pieces and the bean paste into 8 balls of 40 g. Rest the dough pieces 10 minutes.
Flatten each dough piece to a 4-inch (10 cm) round, set a ball of paste in the center, pinch the edges tightly closed and roll seam-down.
Set the buns 2 inches apart on a parchment-lined sheet and let rise 40 minutes until puffy.
Heat the oven to 375 F (190 C). Beat the saved egg with the water and brush the buns. Press a small dent in each top and sprinkle with sesame.
Bake 14 to 16 minutes until deep golden. Cool on a rack; serve warm or at room temperature.

Tips

Keep the paste a little firmer than the dough so it does not leak out.
Pinch the seam well and bake seam-side down.
For softer buns the next day, wrap them once they cool.
Good with green tea or hot milk.

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Recipe FAQ

How long does it take to make anpan (japanese red bean buns)?

Plan on 40 minutes of prep and 16 minutes of cooking, plus 1 hour 40 minutes to chill. The recipe makes 8 buns.

How should I store anpan (japanese red bean buns)?

Keep in an airtight container at room temperature for 2 days; freeze up to 1 month and reheat briefly.

Can I make anpan (japanese red bean buns) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Anpan was introduced by the Kimuraya bakery in Ginza, Tokyo, in 1874, and is still its signature product. Serve it with green tea or hot milk.

Variations

Anpan — Yuzu Variation: Mix 1 tsp (2 g) finely grated yuzu zest and 1 tsp (5 ml) yuzu juice into the bean paste before dividing it, and swap the black sesame for white sesame on top.
Anpan — Kuromitsu Variation: Simmer 40 g (3 tbsp) grated kokuto (Okinawan black sugar) with 40 ml (2½ tbsp) water for 4 minutes into kuromitsu (black sugar syrup) and brush it over the buns as soon as they come out of the oven.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

272 Calories / serving

6.3g Fat

46.9g Carbs

7.5g Protein

23.9g Sugar

Whole recipe (8 servings): ~2176 cal · 50g fat · 375g carbs · 60g protein · 191g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.