These Matcha Buns are filled with Sweet Red Bean Paste and are a popular choice in every Japanese bakery. They're the perfect treat for breakfast or even as a snack!
Happy Friday friends! I thought today would be the perfect day to *finally* share the Matcha Bun recipe I have been teasing some of you with on my instagram story. Matcha buns aka Anpan is a classic Japanese soft bun pastry filled with sweet red bean paste.
If you've never tried the flavour combination of slightly bitter matcha and sweetness of red bean paste, then you gotta... they are like the asian pairing of peanut butter and chocolate!
I know when people think if making buns it seems tedious, laborious, a lot of work and time consuming but these bund come together surprisingly quick. Most of the time is allotted to letting it rise, but if you have a warm kitchen they will be done in no time.
I hope you make these Matcha Buns with Sweet Red Bean Paste & love them as much as I do because they're:
- vegan & vegetarian friendly
- soft, airy and fluffy
- perfect for on the go
- able to be made ahead of time
- quick and easy to make
- & so very delicious
If you make these tasty Red Bean Filled Matcha Buns please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
- Add all ingredients (except red bean paste) into your bread maker and let it knead on bread setting (approx 1 hour)
- Punch down to dough, take it out and divide into 9 pieces (use a scale)
- Using your fingers, knead them into balls. Cover with wrap and let it sit for 10 minutes
- Mean while, form your red bean paste into balls (around 1oz/2 tablespoon each) and top with walnut pieces
- Roll out the sides of the matcha buns leaving the middle slightly elevated and place a red bean paste ball in the middle. Wrap it with the dough and pinch at the top to close.
- Flatten the bun gently and make incisions on the side with a knife and top with walnut pieces
- Cover with wrap and let it sit for 20-30 minutes (depending on the temperature of your kitchen, the hotter it is the less time it will take and the colder it is the longer it will take. It should double in size)
- Place them into your pre-heated oven at 350 for 15 minutes
- Let them cool & enjoy!
- 300g bread flour
- 20 g sugar
- 225 soy milk
- 10g matcha powder
- 4g yeast
- 30 g vegan butter
- 250g red bean paste (adzuki/anko)
- optional: walnuts
- Prep time: 15 minutes
- Rising time: 30-40 minutes
- Cooking time: 15 minutes
- Makes 9 Buns
- You can make your own red bean paste filling or find them at asian grocery stores
KIT CHEUNG says
Hands down one of the most easy, fun and tastiest bakes. I've baked this with my mama over the weekend, we both found it incredible easy to follow, taste amazing and we both have fun baking! Thank you for sharing! x
Sophie Mohindra-Green says
I absolutely loved making these! The directions were very easy to follow, and very rewarding in the end-even my family members who don't like red bean paste said they were very delicious and addictive. The only tricky part is getting the shape right, but even if they aren't shaped perfectly, they still taste amazing!
Hi! It says 225 soy milk. Is that grams? Also, how would I go about making this dough without a bread maker?
Lisa Kitahara says
Yes in grams! Knead the dough with your hands instead 🙂
It’s a great recipe very easy to follow and it turned out delicious! It was my first time making Japanese bread so glad I found this. I did find I had to keep adding flour to prevent the dough from sticking to my hand when I kneaded the dough. The bread cake out soft. It brought back memories of eating these in Japan. Thank you for sharing this recipe.
These buns are really delicious!!! The bun itself isn't very sweet which offsets the red bean nicely 🙂 I subbed almond milk and regular butter (I'm not vegan so I don't usually have vegan butter) and everything worked great!! Also I made it without a bread machine, just kneaded by hand for 5 minutes and then let it rise for an hour before splitting out into pieces. Great recipe!!!
is there a way to make this without bread maker? thank you!