Anpan

Anpan is a soft, fluffy bun with a tender crumb and a gently sweet flavour, wrapped around a rich center of smooth red bean paste. This vegan version keeps the classic contrast of pillowy bread, earthy-sweet anko, and a nutty sesame finish.

Nutrition · per serving

457kcal

13gProtein

77gCarbs

11gFat

5gFiber

2 servings

Ingredients

9 items

Dough

bread flour160 g

instant dry yeast3 g

caster sugar20 g

fine sea salt2 g

unsweetened soy milk, lukewarm90 g

vegan butter, softened18 g

Filling and finish

smooth sweet red bean paste (anko)120 g

unsweetened soy milk10 g

black sesame seeds4 g

Tips

•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.

Steps

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.
160 g bread flour3 g instant dry yeast20 g caster sugar2 g fine sea salt90 g unsweetened soy milk, lukewarm
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.
18 g vegan butter, softened
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
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.
120 g smooth sweet red bean paste (anko)
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
Near the end of proofing, preheat the oven to 180 C. Brush the tops gently with soy milk and sprinkle with black sesame seeds.
10 g unsweetened soy milk4 g black sesame seeds
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
Cool for at least 5 minutes before serving so the filling settles slightly and the crumb finishes setting. Serve warm or at room temperature.

Origin & History

Anpan is a classic Japanese sweet bun developed in the Meiji era, when Western-style bread baking was adapted to Japanese tastes. It became especially popular after being filled with anko, the beloved sweet red bean paste used in many wagashi and baked treats.

japanese vegan bread red-bean baked sweet-bun snack

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

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.

160 g bread flour3 g instant dry yeast20 g caster sugar2 g fine sea salt90 g unsweetened soy milk, lukewarm

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.

18 g vegan butter, softened

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.

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.

120 g smooth sweet red bean paste (anko)

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.

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

10 g unsweetened soy milk4 g black sesame seeds

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.

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