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Sweet Bread filled with Red Bean Paste

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.
Course Bread, Brunch
Cuisine Asian, Korean
Keyword korean, bread, baking
Prep Time 35 minutes
Cook Time 25 minutes
Rising time for at least 45 minutes
Total Time 1 hour
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 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

Filling:

  • 1 Can Sweet Red Bean Paste or any other of your choice

Topping options:

  • Sugar, white or brown
  • Crushed nuts
  • Sugar and sesame seeds

Instructions

  1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside.
  2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first.
  3. 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)

  4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed.
  5. 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.

  6. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside.

  7. Take the Sweet Red Beans out of the can and set aside. You can make your own too!

  8. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks.
  9. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste.
  10. 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 a half (1-1/2) inches thick disk.
  11. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
  12. Brush with melted butter or mixed eggs.
  13. Sprinkle with any topping that you desire as mentioned in the ingredient list.
  14. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
  15. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.
  16. Bake until golden brown, about 20-25 minutes or more, if needed.

  17. Allow to cool down for at least 15 minutes before eating.

Recipe Notes

Kneading is a very important step, and should not be skipped.

Filling options are up to you. It can be in the fridge for 2 to 3 days, just reheat a bit and eat. The 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.