🍞 Anpan

Name: Anpan
Total time: 150 min
Yield: 8
Cuisine: Japan · Tokyo
Ingredients: 350 g strong bread flour; 40 g sugar, 5 g salt; 6 g dried yeast; 200 ml lukewarm water; 25 ml vegetable oil; 400 g sweet red bean paste (anko); 1 tbsp sugar dissolved in 2 tbsp water for glazing

Origin: Japan · Tokyo

250kcal

per serving · 100 g

250kcal

per 100 g

7 gProtein7 g / 100 g

3 gFat3 g / 100 g

50 gCarbs50 g / 100 g

Anpan is a soft, round Japanese sweet bun filled with anko, a smooth or chunky paste of red azuki beans cooked with sugar. The bread is light and slightly sweet, with a glossy brown top, and the filling is dense and earthy-sweet. It is sold in bakeries and convenience stores across Japan and eaten as a snack or quick breakfast.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

Contains glutenbecause of: bread dough

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto50 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

bread doughred bean pastesugar

Recipe

8 servings150 min

Ingredients

350 g strong bread flour
40 g sugar, 5 g salt
6 g dried yeast
200 ml lukewarm water
25 ml vegetable oil
400 g sweet red bean paste (anko)
1 tbsp sugar dissolved in 2 tbsp water for glazing

Method

Mix the flour, sugar, salt and yeast, add the water and oil and knead for 10 minutes into a smooth, soft dough. Cover and leave to rise for 1 hour, until doubled.
Divide the dough into 8 pieces and the bean paste into 8 balls of 50 g.
Flatten each piece of dough, wrap it around a ball of bean paste, pinch to seal and set seam-side down on a lined tray. Press the tops gently to flatten.
Leave to rise for 40 minutes, brush with sugar water and bake at 180 °C for 13–15 minutes until golden brown.
Brush once more with sugar water while hot and cool on a rack.

How to make it lighter

Use 35 g of bean paste per bun instead of 50 g — the sweet filling carries much of the energy.
Make smaller buns from the same dough: 12 instead of 8.
Skip the second sugar glaze; a plain water brush still gives a soft crust.

History

Anpan is usually credited to Kimura Yasubei, a former samurai who opened a bakery in Tokyo and created the bun in the 1870s by putting a familiar Japanese filling inside Western-style bread. The story goes that it was presented to Emperor Meiji in 1875. Anpan is still one of the most popular bakery items in Japan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →