"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."
Vegan Anpan
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- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 165 millileters soy milk
- 2 tablespoons sugar
- 1 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon vital wheat gluten
- 1/3 teaspoon salt
- 1 teaspoon instant yeast
- 30 grams vegan butter
- 1 cup anko (sweet red bean paste)
ingredients
Topping
- 1/4 cup soy milk
- 2 teaspoons black sesame seeds
Method
Make Dough
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Punch down the dough and transfer to your work surface. Shape into a ball, then use a dough scraper to divide into 8 pieces.
Step 8
Shape each piece into a ball. Place on your work surface with some space between each ball. Cover and rest for 15 minutes.
Step 9
Divide anko into 8 pieces (about 2 tbsp each) and roll into balls.
Step 10
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.
Step 11
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.
Step 12
Cover the dough and set aside to rise for 30-40 minutes until doubled in size.
Step 13
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).
Step 14
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.
Step 15
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.