Soft Red Bean Paste Buns
Soft red bean paste buns feature a pillowy dough filled with a velvety, sweet homemade red bean paste. Perfect for gatherings, potlucks, or a comforting treat, these buns are easy to make and delicious.
- Prep Time: 20 minutes (plus overnight soaking for beans)
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (including rising and baking time, excluding bean soaking)
- Yield: 12 buns 1x
- Category: Dessert
- Cuisine: Asian
Ingredients
- 3 cups (360g) all-purpose flour
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup (50g) granulated sugar
- 2 tablespoons milk powder (optional)
- ¾ cup (180ml) warm whole milk (about 110°F/43°C)
- 3 tablespoons (43g) unsalted butter, softened
- 1 large egg, room temperature
- ½ teaspoon salt
- 1 cup (200g) adzuki beans, soaked overnight
- ½ cup (100g) granulated sugar (for filling)
- 2 tablespoons vegetable oil (for filling)
- Water as needed for cooking beans
- Egg wash: 1 egg beaten with 1 tablespoon water (for brushing)
Instructions
- Rinse 1 cup (200g) adzuki beans thoroughly under cold water and soak overnight in plenty of water.
- Drain soaked beans, place in a medium saucepan with fresh water to cover. Bring to a boil, then reduce to simmer and cook for 50-60 minutes until beans are soft and easily mashed. Add water as needed to keep beans covered.
- Drain cooked beans and mash by hand or blend in a food processor. Add ½ cup (100g) granulated sugar and 2 tablespoons vegetable oil. Blend/mash until smooth and glossy. Set aside to cool.
- In a large bowl, combine 3 cups (360g) all-purpose flour, 2 ¼ teaspoons active dry yeast, ¼ cup (50g) sugar, 2 tablespoons milk powder, and ½ teaspoon salt. Mix well.
- Warm ¾ cup (180ml) whole milk to about 110°F (43°C), then add to dry ingredients along with 1 large room-temperature egg and 3 tablespoons softened unsalted butter.
- Mix with a stand mixer dough hook on medium speed for 8-10 minutes or knead by hand on a floured surface for 12-15 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
- Shape dough into a ball and place in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough gently to release air. Divide into 12 equal portions (about 60g / 2.1 oz each). Roll each piece into a smooth ball.
- Flatten each dough ball into a 3-inch (7.5 cm) circle, place about 2 tablespoons of red bean paste filling in the center, then pinch edges together to seal tightly. Shape into a neat bun and place seam side down on a parchment-lined baking sheet.
- Cover buns with a kitchen towel and let rise again for 30-40 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush buns gently with egg wash for a golden, glossy finish.
- Bake for 15-18 minutes until buns are lightly golden and sound hollow when tapped.
- Remove from oven and transfer to a cooling rack. Let cool slightly before serving.
Notes
If dough feels too sticky during kneading, sprinkle a little flour but avoid adding too much to prevent dense buns. Warm milk to about 110°F (43°C) for proper yeast activation. Do not rush the rising process for fluffy dough. For dairy-free versions, substitute milk with plant-based milk and butter with coconut oil. Canned sweetened red bean paste can be used for convenience but homemade paste is recommended for best flavor and texture.
Nutrition
- Serving Size: 1 bun (approx. 80g)
- Calories: 190
- Fat: 3.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
Keywords: red bean paste buns, soft buns, homemade red bean paste, Asian dessert, sweet buns, red bean filling, easy baking