Red Bean Buns Recipe

I absolutely love this recipe because it blends nostalgia and comfort in every bite, taking me right back to cozy afternoons spent enjoying homemade treats. Plus, there’s something so rewarding about the whole baking process—from kneading the dough to watching the buns rise and turn golden brown in the oven.

My Red Bean Buns feature a delightful mingling of tastes and textures. I love starting with a base of 2 cups of all-purpose flour and 1/2 cup of warm milk to create a soft, fluffy dough.

I then mix in 1/4 cup of sugar and 1 large egg, which takes the flavor and texture to a whole new level. I fill the buns with a sweet 3/4 cup of red bean paste.

I finish the buns off with a sprinke of optional sesame seeds, and I can’t recommend that part enough.

Ingredients

All-purpose flour:
Critical for form and feel; rich in sugars and starches.

Sugar:
Contributes sweetness and helps yeast grow; pure carbohydrate.

Active dry yeast:
Functions as a leavening agent; aids in the rising of the dough.

Red bean paste:
Delivers sweetness and a creamy mouthfeel; protein and fiber fill the equation.

Unsalted butter:
Contributes moisture and richness; supplies fat for tenderness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon active dry yeast
• 1 large egg
• 2 tablespoons unsalted butter, softened
• 3/4 cup red bean paste
• 1 tablespoon sesame seeds for topping (optional)
• 1 tablespoon vegetable oil for greasing

Instructions

1. In a small bowl, mix the yeast with warm milk and allow it to sit until ready. You want it to be frothy, which should take about 5 minutes.

2. In a big mixing bowl, mix together the flour, sugar, and salt. Pour in the yeast mixture and add the egg and softened butter.

3. Stir until a dough starts to take shape, then turn out the dough onto a floured surface. Knead the dough for about 8-10 minutes until it becomes a smooth, elastic ball—that is, until it passes the “windowpane test,” if you’re into such things.

4.

5. Deflate the dough, then divide it into 8 equal portions. Shape each portion into a ball, then flatten each ball into a disc.

6.

7. Put the buns with the seam side down on a baking sheet that is lined with parchment paper. Cover them with a cloth that has been dampened and let them rise for another half hour.

8.

9. Preheat the oven and bake the buns for 15-18 minutes until they are golden brown.

10. Take the red bean buns out of the oven and let them cool for a bit before you serve them. Enjoy your delectable red bean buns, made right in your own kitchen!

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Measuring cups and spoons
4. Whisk or fork (for mixing)
5. Wooden spoon or spatula (for stirring)
6. Clean and floured surface (for kneading)
7. Kitchen scale (optional, for dividing dough evenly)
8. Baking sheet
9. Parchment paper
10. Damp cloth (for covering dough)
11. Oven
12. Cooling rack

FAQ

• Can I use instant yeast instead of active dry yeast?Certainly! Instant yeast can be used in the same quantity and without the step of dissolving it in warm milk.
• What is the best way to soften the butter?Allow the butter to come to room temperature for about 30 minutes or until it’s easily spreadable.
• Can I use a different filling?Certainly, the filling of chocolate can be used instead of red bean paste, as can custard or lotus seed paste.
• Do I need to let the dough rise?Allow the dough to rise until it is double in size, which usually takes about 1 to 2 hours and depends on the temperature of the room.
• Can I make the dough in advance?The dough can be refrigerated after the first rise for up to 24 hours. Allow it to return to room temperature before shaping.
• How can I ensure the buns are fully cooked?They usually take about 15-18 minutes to bake until golden brown and sounding hollow when tapped.
• Are the sesame seeds necessary?No, they are not mandatory. They are used for extra flavor and texture. The flavor is good; the texture is better. The buns are delicious.

Substitutions and Variations

You could substitute whole wheat flour for the all-purpose flour, but it might change the texture a bit.
If you don’t want to use regular milk, almond milk and oat milk are good substitutes.
If you’re low on sugar, honey or maple syrup could serve as natural sweeteners, requiring slight adjustments to taste.
You can use instant yeast in the same measurement as active dry yeast, but you do not need to activate it in a warm liquid.
If unsalted butter isn’t available, you can substitute it with margarine or a plant-based butter alternative.

Pro Tips

1. Activate Yeast Effectively Make sure the milk is warm, but not hot (around 100°F or 38°C), to activate the yeast properly. If the milk is too hot, it can kill the yeast, preventing the dough from rising properly.

2. Butter Consistency Ensure the butter is softened, not melted. This helps it incorporate more smoothly into the dough, giving the final buns a tender texture.

3. Kneading Technique Use the “windowpane test” to check if the dough is kneaded enough. Stretch a small piece of dough between your fingers; it should stretch thin without breaking, suggesting proper gluten development.

4. Even Filling Distribution When shaping each portion into a disc and adding the red bean paste, ensure the filling is evenly distributed and sealed well to prevent it from leaking during baking.

5. Egg Wash For a nice glossy finish, brush the tops of the buns with an egg wash (a beaten egg mixed with a bit of water) before baking. This also helps sesame seeds adhere better if you’re using them.