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Red Bean Milk Buns Recipe

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★★★★★

4.8 from 80 reviews

Delight in these fluffy and slightly sweet Red Bean Milk Buns, filled with smooth sweetened red bean paste and topped with a glossy egg wash and toasted sesame seeds. These soft buns are made with a tender milk-based dough, perfect for an afternoon snack or light dessert, combining the subtle flavors of creamy milk and sweet red bean in a delightful bread treat.

Ingredients

Scale

Dough Ingredients

  • 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 egg

Filling

  • 18 ounces sweetened red bean paste

Topping

  • 1 egg yolk
  • 1 tablespoon whole milk
  • 1 tablespoon sesame seeds

Instructions

  1. Make the dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, instant yeast, and milk powder. Add warm whole milk, warm heavy cream, and 1 egg. Knead on low speed for 10 minutes until the dough is slightly tacky but smooth—avoid adding extra flour. Cover the dough and let it rise for 2 hours or until doubled in size.
  2. Portion the dough: Lightly flour your work surface. Divide the dough into 9 equal portions. Shape each into a tight ball by tucking and pinching the dough edges underneath. Cover 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 for the filling. Place about 1/4 cup of sweetened red bean paste in the middle. Carefully gather the edges up and pinch to seal the filling inside. Roll between your hands to smooth the seam and form a neat ball. Arrange the buns seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling.
  4. Optional flower shape: Dust your hands lightly with flour and gently press each bun to slightly flatten. Use scissors to cut five small slits around the top edge to create a flower petal effect.
  5. Second rise: Let the buns rest and rise for 30 minutes to 1 hour in a warm spot until nearly doubled in size. Meanwhile, preheat the oven to 350°F (175°C).
  6. Egg wash and bake: Mix egg yolk with 1 tablespoon whole milk and brush the mixture generously over the buns. Sprinkle sesame seeds on top for a nutty finish. Bake the buns in the preheated oven for 20 minutes, until golden and cooked through. Serve warm for best flavor and texture.

Notes

  • Ensure milk and cream are warm but not hot to activate yeast without killing it.
  • Do not over-flour the dough as it should remain soft and slightly tacky for optimal texture.
  • The red bean paste should be sweetened and smooth—homemade or store-bought works.
  • For a vegan version, consider substituting milk, cream, and eggs with plant-based alternatives.
  • If dough is sticky, chill briefly before portioning to make shaping easier.
  • Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: red bean buns, milk buns, sweet red bean paste, Asian bread, steamed bun alternative, soft bread rolls, homemade buns

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