Anpan
Description
Anpan - Authentic recipe from Japan. Ready in 50 min. Try it now!
Directions
✓ researched- 1
Dissolve 10 g yeast in 150 ml warm milk. Add 300 g flour, 50 g sugar and a pinch of salt. Knead into a soft dough. Leave to rise for 1 hour.
⏱️ approx. 12 min💡 Tip: Anpan is a Japanese sweet yeast bun filled with anko (red bean paste) — invented in 1874, a Japanese classic. The soft, lightly sweet yeast dough is its defining characteristic.
- 2
Divide the dough into portions and flatten each one. Place 1–2 tbsp of anko (red bean paste, 200 g total) in the centre and seal the edges all around. Place seam-side down.
⏱️ approx. 12 min💡 Tip: Seal the bean paste thoroughly so it does not leak during baking. Shape into smooth balls. Ready-made anko is available at Asian grocery stores (tsubuan = chunky, koshian = smooth).
- 3
Leave to prove for 30 minutes. Brush with egg, optionally sprinkle sesame seeds in the centre. Bake at 180 °C for 12–15 minutes until golden brown.
⏱️ approx. 12 min💡 Tip: Sesame seeds in the centre is the traditional topping (poppy seeds = anko filling, sesame = white bean paste filling). Anpan is a popular snack and is enjoyed with green tea.
📜 Origin & History
Anpan was invented in 1875 by Yasube Kimura at the Kimuraya bakery in Ginza, Tokyo. Kimura combined Western bread-making techniques with wagashi countermeasures (Japanese confectionery) and used koji fermentation instead of yeast, which gave the dough a special softness. Emperor Meiji tasted anpan in April 1875 and thereby made it famous throughout Meiji society.
🌿 Regional variants
With custard
Filled with vanilla cream — cream pan.
With matcha anko
Matcha in the bean paste — green.
🍷 What goes with it?
With green tea. As a snack. For breakfast. Fresh.
Frequently Asked Questions
What is anko?
Anko is a sweet red bean paste made from adzuki beans — the most common filling in Japanese sweets. Tsubuan (chunky) or koshian (smooth). Available at Asian grocery stores.
Who invented anpan?
Anpan was invented in 1874 by Yasubei Kimura in Tokyo — he combined Western yeast bread with the traditional Japanese anko filling. An early East-West fusion classic.
What other fillings are there?
White bean paste (shiroan), matcha bean paste, chestnut cream, custard (cream pan). Anko is the classic. The toppings often indicate the filling.
Reviews
No reviews yetLogin to rate
LoginAll Reviews
Ingredients
verified- Flour300 g
- Yeast10 g
- Sugar50 g
- Milk150 ml
- Anko (rote Bohnenpaste)200 g
