Learn how to make this classic Japanese pastry - but vegan! Soft, fluffy bread rolls filled with sweet red bean paste and made without eggs, milk, or butter.
2tbsp + 1 tsp (30 grams)salted vegan butter**2cut into small cubes
1cupanko (sweet red bean paste)
Topping
¼cupsoy milk
2tspblack sesame seeds
Instructions
Make Dough (Stand Mixer)
Add milk and sugar to the bowl of your stand mixer. Add bread flour, wheat flour, and vital wheat gluten on top. Add salt to one side of the bowl and instant yeast to the other side.
Attach a dough hook to your stand mixer. Turn it on at low speed to combine the ingredients, then gradually increase speed to medium as the dough comes together. Knead on medium for about 5 minutes. The dough should come together into a ball and loose some of its stickiness. Turn off the stand mixer, cover with a towel, and let the dough rest for 10 minutes.
Turn the mixer back on at low speed and gradually add in the butter pieces. Increase the speed to medium as the butter gets incorporated into the dough. Continue kneading on medium speed (4-5) for about 10-15 minutes. You can stop to scrape down the dough every 5 minutes or so if needed.
Make Dough (By Hand)
Clean a work surface or set out a large pastry mat and lightly dust with bread flour.
Whisk together flours, vital wheat gluten, sugar, salt, and yeast. Pour in soy milk and use a wooden spoon to mix until a dough starts to form. Gather the dough into a loose ball and transfer to your work surface.
Knead the dough for 5-10 minutes until a tight dough forms and it looses some of its stickiness. If the dough is too sticky, you can sprinkle some flour on top but try not to add too much flour or your bread will turn out dense. Dough will stick to your hands during kneading but just keep kneading! Cover and let the dough rest for 10 minutes.
Stretch the dough out into a long rectangle and add the butter pieces on top. Roll up the dough and continue kneading. It will be very messy and greasy at first but keep going! After a couple minutes the dough will become smooth and easier to work with.
Continue kneading for another 10-15 minutes.
Windowpane Test
Use the windowpane test**3 to check if the dough is sufficiently kneaded. Tear off a small piece of dough and gently stretch it into a square, pulling at the four corners. You should be able to stretch the dough out into a very thin membrane that light can pass through. If the dough tears easily, it needs to be kneaded longer.
First Rise
Shape the dough into a ball and place in a large bowl (you can use the bowl of your stand mixer). Cover with a towel or plastic wrap and set on the counter to rise for 1-2 hours until doubled in size.
To test if the dough is ready, use your finger to poke a hole in the center of the dough. If the hole doesn't close up, it's ready.
Divide Dough
Punch down the dough and transfer to your work surface. Shape into a ball, then use a dough scraper to divide into 8 pieces.
Shape each piece into a ball. Place on your work surface with some space between each ball. Cover and rest for 15 minutes.
Fill Dough
Divide anko into 8 pieces (about 2 tbsp each) and roll into balls.
Take one dough ball and flatten it with the palm of your hand. Roll out into a circle (but not too thin) and place anko in the center. Pull the sides of the dough up to the center of the anko to cover it. Pinch the seams closed.
Place seam side down on your work surface and use your hands to gently shape back into a ball while rotating the dough. Place on a baking sheet (keeping at least 2 inches of space between each dough ball) and cover with a towel or plastic wrap. Repeat for remaining dough.
Second Rise
Cover the dough and set aside to rise for 30-40 minutes until doubled in size.
When the dough has risen a little over halfway (after about 20 minutes), preheat oven to 400°F/200°C (or 375°F/185°C for convection oven).
Bake
Add the toppings: Add soy milk to a small bowl and 2 tsp black sesame seeds to another bowl. Brush each dough ball with soy milk. Dip the tip of a small pestle in the soy milk, then the sesame seeds, and then stamp the sesame seeds onto the center of the dough.
Bake for 13-15 minutes until nicely browned. Leave on the baking sheet for 3 minutes, then transfer buns to a wire rack to cool. You can serve them warm or at room temperature, but let them cool at least 15 minutes to allow the bread structure to firm up.
Store
Store leftovers in an airtight container at room temperature for 2 days, or cool completely then freeze in freezer bags (you can cut them in half to make them easier to reheat, but the bread may dry out a bit).
To reheat, you can let the anpan thaw at room temperature for a few hours or microwave in 20 second intervals (be sure to check if the anko inside is thawed!). Then you can eat as is or pop them in an air fryer/toaster oven for 1-2 minutes to crisp up the outside.
Notes
1) You can replace whole wheat flour with more bread flour. If using all bread flour, omit vital wheat gluten and use 160 ml soy milk.2) If using unsalted butter, increase salt to 1/2 tsp.3) See this post from The Kitchn for more details on the windowpane test.