These homemade anpan buns are filled with rich, creamy red bean paste and baked until golden and fluffy. A comforting Japanese classic made simple with step-by-step instructions!

I make these red bean buns when I want something warm and nostalgic

I grew up enjoying red bean buns from bakeries, but nothing beats the taste of homemade anpan filled with fragrant, creamy red bean paste. The dough is soft and enriched, and the buns bake up perfectly golden with a chewy, tender crumb.

I love making buns, but most of the ones I’ve shared before are steamed—like my Steamed Lotus Leaf Buns, Mung Bean Buns with Red Dates, and Cinnamon Sugar Buns.

Today, I’m sharing something a little different. This Anpan recipe is a baked bun filled with red bean paste that I’ve tested many times.

It doesn’t require a stand mixer, and the result is beautifully golden, soft, and full of flavor.

What is Anpan?

Anpan is a Japanese-style bun filled with smooth, sweet red bean paste. Unlike traditional Chinese Red Bean Paste Buns, which are often steamed, Anpan is baked, giving it a fluffy, golden crust while keeping the inside soft and tender.

Anpan vs. Chinese Red Bean Paste Buns

Both buns feature sweet red bean paste as the filling, but the texture and preparation method are quite different.
Chinese red bean paste buns (豆沙包) are traditionally steamed. They’re light, airy, and very tender—perfect for pairing with hot tea.
Anpan, on the other hand, is baked, which gives it a firmer structure and a beautiful color on the outside while keeping the inside soft and moist.

Let‘s talk about the filling

You can absolutely use store-bought red bean paste (anko) in this recipe, and it will still taste great. But if you have the time, I strongly encourage you to make your own from scratch. Homemade red bean paste allows you to control the sweetness and texture, and it tastes fresher without any additives or preservatives.

If you need a guide, I’ve shared a Homemade Red Bean Paste recipe that’s easy to follow and works perfectly in this Anpan.

Ingredients

Dough

200g bread flour
2.5g osmotolerant yeast
2.5g salt
20g granulated sugar
20g beaten egg (about half an egg)
70g milk
50g water (reserve 10g for adjustments)
20g unsalted butter (softened at room temperature)

Red Bean Paste Filling

200g red beans (soaked for 2 hours)
20g granulated sugar
20g unsalted butter
about 10g sweetened condensed milk

Instructions

Make the red bean paste

Soak and cook the beans:
Soak red beans in water for 2 hours. Drain and cook in a rice cooker with slightly more water than usual (porridge mode). Cook until the beans are very soft and water is mostly gone, with just a little remaining at the bottom.

Cook into a paste:
Transfer the beans to a nonstick pan. Add 20g sugar, 20g softened butter, and 10g condensed milk. Stir over low heat for about 3 minutes until the paste forms a soft, slightly moist ball. Cool and divide into 40g balls.

Note: Do not overcook the paste or it will become too dry and hard when cool.

Make the dough

Mix the ingredients:
In a bowl, combine 200g bread flour, 2.5g yeast, 2.5g salt, and 20g sugar. Add 20g egg, 70g milk, and 40g water (reserve 10g). Stir with chopsticks until no dry flour remains. The dough will be sticky.

First hydration:
Cover the bowl and let rest at room temperature for 10 minutes. Then fold the dough inward a few times. Cover again and rest for 20 minutes.

Second hydration:
Repeat the fold → rest 20-minute step two more times. After the final rest, the dough will be smooth with some elasticity.

Knead with butter

Add butter:
Add 20g softened butter to the dough. Knead it in by hand (in portions if needed) for 2–3 minutes until fully absorbed and no longer sticky.

Hand-knead:
Transfer dough to a lightly floured surface. Knead gently using a fold-and-press motion for 3 minutes until smooth and elastic. It should stretch into a thick membrane. (No need for a thin windowpane—this is beginner-friendly.)

First fermentation

Shape dough into a ball and cover with plastic wrap. Let rise in a warm place at 30°C for 40 minutes or until doubled in size.

Test with a floured finger: if a dent stays, it’s ready.

Shape and fill

Divide and rest:
Lightly deflate dough and divide into 6 portions (about 62g each). Shape into balls, cover, and rest for 20 minutes.

Wrap the filling:
Flatten each ball into a circle with a thicker center. Place 40g of red bean paste in the center. Gather the edges and pinch to seal. Roll gently and place seam side down on a baking tray with 2cm space between buns.

Final proof and bake

Second proof:
Let the buns rise in a 32°C, 75% humidity environment (e.g., in an oven with a bowl of hot water) for 30 minutes until 1.5 times larger and smooth on top.

Decorate and bake:
Brush the tops with egg wash (egg + 1 tsp water). Dip one end of a rolling pin in the egg wash, then in black sesame seeds. Stamp the seeds onto the bun tops.
Preheat oven to 190°C top / 180°C bottom, bake for 15 minutes in the middle rack. Cover with foil if browning too fast in the last 3 minutes.

Frequently Asked Questions

Can I use canned red bean paste?
Yes, but the homemade version is less sweet and has a better texture. If using store-bought, skip the paste-making steps.

Why do I need to hydrate the dough multiple times?
This method improves gluten development without intensive kneading—great for beginners.

What if I don‘t have a rice cooker?
You can boil the beans on the stove until soft, but watch the water level and stir occasionally.

Print Pin

Easy Anpan Recipe for Beginners

These Japanese-style red bean buns (Anpan) are soft, fluffy, and filled with buttery homemade red bean paste. Perfectly golden and delicately sweet, they're a bakery-style treat made right at home.

Course Breakfast

Cuisine Japanese

Prep Time 1 30

Fermentation Time 1 10

Servings

Calories 249kcal