Red Bean Buns

By • February 8, 2015 13 Comments

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Author Notes: My first real job as a baker was at a little family owned Korean restaurant. Working there was my first exposure to a lot of different foods including kimchi, bibimbap, and these sweet red bean buns. The filling has such a unique flavor and the softness of the dough is irresistible. The dough recipe was adapted from the blog, "Angie & James Do Stuff."Sam

Food52 Review: I'm not a huge fan of red bean buns; however, these were really good. There was such a nice hint of orange in the paste that it was delightful from the first bite until the last. The dough was also really easy to make. I made it in my mixer and it came together quickly before adding the butter, then was at the perfect "window-paning" consistency after about 10 minutes of mixing after adding the butter. The rising time was exactly as the instructions said.thehappycook


Makes 8 small buns

For the filling:

  • 4 ounces dried adzuki beans
  • 1/4 cup sugar, or to taste
  • 1 tablespoon butter, softened
  • Zest of 1 orange
  • Pinch salt
  1. If it's possible, soak the beans for at least 8 hours. (I let mine soak overnight.) To cook the beans, rinse them well, add to a saucepan, and cover them with a couple inches of cold water. Bring the beans to a boil, then reduce to a gentle simmer. Cook until very soft, about 1 hour.
  2. After the beans have cooked, drain them, then pass them through a food mill to create a paste and remove the skins.
  3. Once processed, sweeten the still-warm paste with sugar and stir in the butter, orange zest, and salt, until incorporated. Press some plastic wrap on top so a skin doesn't form. Store it in an airtight container in the fridge until cool. It will thicken as it cools, and taste sweeter. (You can buy pre-made anko, but it's nice to be able to control the amount of sweetness in the paste.)

For the dough:

  • 2 cups bread flour
  • 3 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons milk powder
  • 2 teaspoons instant yeast
  • 1 egg, beaten
  • 100 milliliters warm water
  • 2 tablespoons butter, softened
  • Oil, to grease a bowl
  • All-purpose flour, as needed
  • Egg wash, as needed
  • Sesame seeds or quick oats, to top
  1. Preheat a conventional oven to 350º F. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, milk powder, and yeast. Turn the hook on to mix the dry ingredients while you combine the beaten egg and warm water in a separate bowl.
  2. Slowly add the water/egg mixture to the dry ingredients as the dough hook turns. Knead the dough on medium low speed until it is smooth and not too sticky. (You can also do this by hand and since it is such a small amount of dough, which may be easier.) At this point, slowly incorporate the butter in small chunks while the mixer is still running. Knead for a couple of minutes until the dough is very smooth and elastic. It will still be a bit sticky.
  3. Lightly oil a bowl. Flour your work station and turn the dough out onto the flour. Shape it into a ball and place it seam-side-up into the oiled bowl. Cover with a kitchen towel and let it rest in a warm spot for about 1 hour, or until doubled in size.
  4. Gently punch down the dough and divide it into eight equal pieces. Shape each eighth into little balls by folding them in on themselves and then rounding them to create some surface tension. Space them evenly on a parchment lined tray, cover with a towel, and let them proof for about 30 minutes.
  5. To bake the buns, gently flatten each ball until they are slightly larger than your palm. Fill each circle of dough with the filling. Brush the edges of the dough with egg wash and then wrap the dough around the filling, pinching and sealing it tightly. Round the buns again, creating a bit of surface tension and place each bun, seam side down, back on the lined tray. Take care not to stretch them too much, otherwise the filling will ooze out. Brush them all with egg wash and then the sprinkle sesame seeds or quick oats on top, as desired. Bake the buns for about 20 minutes, or until golden brown. Let them cool slightly on a wire rack before serving.

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