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Red Bean Milk Buns Recipe

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★★★★★

4.9 from 60 reviews

Delight in these soft and fluffy Red Bean Milk Buns filled with sweetened red bean paste. This classic Asian-inspired bread recipe combines tender dough enriched with milk and cream, wrapped around a luscious red bean filling, then baked to golden perfection and topped with a shiny egg wash and sesame seeds. Perfect as a comforting snack or a sweet treat any time of the day.

Ingredients

Scale

Filling

  • 18 ounces sweetened red bean paste
  • 1 tablespoon sesame seeds (for topping)

Dough

  • 3 cups bread flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 tablespoon milk powder (optional)
  • 1 cup whole milk, warm
  • 1/3 cup heavy cream, warm
  • 1 whole egg

Egg Wash

  • 1 egg yolk
  • 1 tablespoon whole milk

Instructions

  1. Make the dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, instant yeast, and milk powder. Gradually add warm milk, heavy cream, and the whole egg, mixing on low speed. Knead the dough for about 10 minutes until it becomes tacky but elastic. Avoid adding extra flour even if slightly sticky. Cover the dough and let it rest in a warm place for 2 hours or until it doubles in size.
  2. Portion the dough: Lightly flour your work surface and divide the dough evenly into 9 pieces. Shape each piece into a smooth ball by folding edges into the middle and pinching to seal. Cover loosely with plastic wrap to prevent drying.
  3. Form the red bean buns: Using your hands, gently stretch each dough ball into a 4-inch circle, keeping the center thicker than the edges. Spoon about 1/4 cup of sweetened red bean paste into the center of each circle. Carefully bring the dough edges up to enclose the filling, pinching to seal tightly. Roll the sealed bun between your palms to smooth out seams and form a neat ball. Place each bun seam-side down on a baking sheet lined with parchment paper.
  4. Optional flower shape: Dust your hands lightly with flour, gently press down on each bun to flatten slightly, then use scissors to make 5 small slits around the edges to create a subtle floral pattern.
  5. Second rise: Allow the formed buns to rest in a warm spot for 30 minutes to 1 hour, or until they nearly double in size. Meanwhile, preheat your oven to 350°F (175°C).
  6. Egg wash and bake: Mix the egg yolk with the tablespoon of whole milk to make an egg wash. Brush this evenly over the surface of each bun, then sprinkle sesame seeds on top. Bake the buns in the preheated oven for about 20 minutes until golden brown. Remove from the oven and serve warm for the best taste.

Notes

  • Milk powder is optional but adds extra tenderness and flavor to the dough.
  • Do not add extra flour while kneading even if the dough feels tacky; this ensures a soft texture.
  • Use warm— not hot— milk and cream to activate yeast without killing it.
  • To make buns flower-shaped, be gentle when cutting slits to maintain structure during baking.
  • These buns are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.
  • To reheat, warm buns in a steamer or microwave wrapped in a damp paper towel to retain moisture.

Keywords: Red Bean Buns, Asian Bread, Sweet Buns, Red Bean Paste, Milk Buns, Soft Bread, Homemade Buns

Find it online: https://tastybella.com/red-bean-milk-buns-recipe/