Sakura Anpan – Sakura Red Bean Paste Bread

As the cherry blossoms bloom, let's bring a taste of spring into our kitchen with Sakura Anpan, a delightful Japanese sweet bread filled with anko (sweet red bean paste). This version incorporates a seasonal twist by mixing chopped salted sakura pickles into the filling and adorning each bun with a delicate sakura blossom on top. The subtle saltiness of the sakura beautifully complements the sweetness of the red bean paste, making each bite a perfect balance of flavors.

RECIPE

Servings: 8 pcs

Time: 150 minutes

Ingredients:

2 cups (240g) all-purpose flour

2 tsp instant dry yeast
4 tbsp sugar
1/2 tsp salt
1 egg
3/4 cup (180ml) warm water
3 tbsp butter, softened

For the Filling:

2 cups sweet red bean paste
8-10 pcs pickled sakura (salted cherry blossoms)

Others:

1 egg (for egg wash)
8 pcs pickled sakura (salted cherry blossoms)

Instructions:

Prepare the Dough
In a large bowl, combine flour, yeast, sugar, and salt.
Add the egg and gradually pour in warm water, mixing as you go.
Knead the dough until it starts to come together, then add the softened butter.
Continue kneading for about 10 minutes until the dough becomes smooth.
First Rise
Cover the dough with a damp cloth and let it rise in a warm place for about 60 minutes, or until it doubles in size.
Prepare the Filling
While the dough is rising, rinse the pickled sakura blossoms under water to remove excess salt.
Set aside 8 whole blossoms for topping, then finely chop the remaining sakura and mix them into the red bean paste.
Divide the red bean paste into 8 equal portions for filling.
Shape the Anpan
Punch down the risen dough to release air, then divide it into 6–8 equal pieces.
Shape each piece into a ball, then flatten slightly into a round disc.
Place a portion of the sakura red bean paste filling in the center of each dough round, then wrap and seal the dough around it, forming a smooth bun.
Second Rise
Place the filled buns onto a lined baking tray, seam side down. Cover with a damp cloth and let them rise again for 30 minutes.
Add Toppings & Bake
Preheat the oven to 350°F (175°C).
Lightly brush each bun with egg wash, then gently press a whole pickled sakura blossom on top.
Bake for 10–12 minutes, or until the tops are golden brown.

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Tips:

The water should be around 100–110°F (38–43°C) to help the yeast activate properly. If it’s too hot, it will kill the yeast, and your dough won’t rise.
Knead Until Smooth & Elastic – Proper kneading is key! The dough should be soft and slightly tacky but not sticky. A well-kneaded dough results in a fluffy, airy texture.
Let the Dough Rise in a Warm Place – Yeast needs a cozy environment to work. If your kitchen is cold, place the dough in a slightly warmed oven (turned off) or near a sunny window.
Seal the Buns Well – When wrapping the red bean paste inside the dough, make sure to pinch the seams tightly so the filling doesn’t leak out during baking.
Don’t Skip Rinsing the Pickled Sakura – These blossoms are preserved in salt, so rinsing them under water is essential to avoid an overly salty flavor in your bread.