Sweet Bread filled with Red Bean Paste
Hold on peeps, it’s gonna be a long post!!!!
Welcome all bread or carbolicious lovers….yes, welcome! This post is for you!
I would be a fool to say that I don’t like bread. Bread of any kind is my favorite thing ever…but sweet, delicious, warm, filled with red sweet bean paste…mmmm! You feel me now, do ‘ya? Do ‘ya? You simply cannot say you don’t like it because this bread is absolutely, positively amazing!
This type of sweet bread is popular across Asia; from Japan (an-pan), Korea(danpat-bbang), China, Philippines etc. and of course every country have their favorite way of making them, however even here in U.S. you can find Asian baked goodies in almost any International/Asian Market, some are imported from another state (like to my market) and some are made right there in the bakery, if they have it!
Also I must add that Sweet bun, bread and pastry of similar kind are widely popular all over the world, of course….probably mostly filled with some sort of jam!
Now, I got to mention that I do not, I’ll repeat I do not use anything for kneading except my hands. You got to feel the dough, work with it to get the right moment to stop and let it rise! Magical, I know!!! You are more than welcome to save time, and your hands just by using attachment for kneading.
Also filling is optional, you might like sweet cheese better, sweet potato, green tea paste, nutella or jam…I just happen to love, love sweet bean paste and yes, I could eat it with the spoon like an ice-cream! Who else is guilty? I know you are out there (wink* wink*)
We are bread eating family so my family love it, and of course two full pans of sweet bread were gone before you know it! Try it and I am sure you will love it too! I separated the step by step instructions so you can see how I am making this bread. Little cuts or slips are completely optional, too. You can make it pressed and round without cutting, roll it into little a log, or make it like a dinner roll.
Sweet Bread filled with Red Bean Paste
Serves 6 | Total time: 1hr. 45 minutes (approximately)
Prep time: 35 min. | Rising time: 45 min. | Cook time: 20-25 min.
- 2.2(520g)-3 cups All-purpose Flour + more for dusting
- 1/2 tbsp. Baking Powder
- 1/2 tbsp. Salt
- 1/2 – 2/3 cup Sugar
- 1 tbsp. Dry Yeast + Pinch of Sugar
- 1/4 cup warm Water or milk (to activate the yeast)
- 1 Egg, lightly mixed
- 1 cup (236ml) Warm Milk
- 3 Tbs. Butter, unsalted (room temp.) + for brushing
- 1 Tbs. Oil for greasing + more for dough
- 1 Can Sweet Red Bean Paste * (or any other of your choice)
- Sugar /white or brown
- Crushed nuts
- Sugar and sesame seeds
- In the large mixing bowl add flour, salt, baking powder and sugar; Mix all together and set aside.
- In the separated cup add yeast, with 1/2 cup of warm milk or water and pinch of sugar, let yeast get activated first.
- In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.). ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)
- Mix the dough very well with the wooden spoon. Once combined, transfer it to lightly dusted working surface. Add more flour if needed.
- Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest!
- Once the dough doubled in size, knead for minute or so, then separated into 9 or more equal portions (make balls). Set aside!
- Take the Sweet Red Beans out of the can and set aside. *You can make your own too!
- Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks.
- Take the rolled disk into your hand and in the middle place about tablespoon or so of sweet red bean paste.
- Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and half (1-1/2) inches thick disk.
- You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into log or any other shape.
- Brush with melted butter or mixed eggs.
- Sprinkle with any topping that you desire as mentioned in the ingredient list.
- Place each sweet bread onto parchment paper lined pan, or lightly oiled.
- Let the sweet bread rise for 15 more minutes before placing it into preheated oven on 375 degrees Fahrenheit.
- Bake until golden brown, about 20-25 minutes or more ***if needed.
- Allow to cool down for at least 15 minutes before eating.
- Kneading is very important step, and should not be skipped.
- Filling options are up to you.
- It can be in the fridge for 2-3 days, just prehead a bit and eat.
- Dough can be in the fridge for 3 days, and in the freezer for up to 3 weeks. Make sure to thaw it before using.