Red Bean Bun from Tous les Jours features a soft, fluffy bun filled with sweet, smooth red bean paste, offering a delightful combination of pillowy bread and rich, subtly sweet filling.
Equipments
- Mixing bowl
- Stand mixer (with dough hook) or hand mixer
- Measuring cups and spoons
- Kitchen scale
- Whisk
- Saucepan
- Wooden spoon or spatula
- Fine mesh sieve
- Plastic wrap or clean kitchen towel
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Rolling pin
- Bench scraper or knife
- Oven
Ingredients
- For the bun dough:
- 3 cups (375g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3/4 cup (180ml) warm milk
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened
- For the red bean filling:
- 1 1/2 cups (350g) sweetened red bean paste (anko)
- For assembly and finishing:
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Using bread flour with a protein content around 12-14% is essential to achieve the soft and fluffy texture typical of Red Bean Bun from Tous les Jours. Ensure the warm milk is between 100-110degF (37-43degC) to activate the instant yeast properly without killing it. The sweetened red bean paste (anko) should be smooth and not too watery to prevent sogginess in the filling. When applying the egg wash made from one egg and a tablespoon of water, brush gently to give the buns a glossy finish without making the surface sticky. Your copycat Red Bean Bun from Tous les Jours will taste best when you follow precise measurements and handle the dough gently during mixing and shaping.
Instructions
- Instructions:
- In a mixing bowl, whisk together bread flour, sugar, and salt.
- Sprinkle instant yeast over the flour mixture.
- In a separate bowl, combine warm milk and large egg; beat lightly.
- Add the milk-egg mixture and softened butter to the dry ingredients.
- Using a stand mixer with a dough hook or by hand, knead until a smooth, elastic dough forms (about 8–10 minutes).
- Shape dough into a ball and place in a greased bowl.
- Cover bowl with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size (about 1–1.5 hours).
- Punch down the risen dough to release air.
- Transfer dough to a floured surface; divide into 10–12 equal pieces.
- Shape each piece into a ball, cover, and let rest for 10 minutes.
- Flatten each dough ball with a rolling pin into a circle (about 4 inches in diameter).
- Place 1–2 tablespoons of sweetened red bean paste in the center of each circle.
- Gather the dough edges over the filling; pinch and seal tightly.
- shape each bun seam-side down into a smooth ball.
- Place buns on a parchment- or silicone-lined baking sheet, spaced apart.
- Cover buns loosely; let rise until puffy (about 40–60 minutes).
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 1 egg and 1 tablespoon water for egg wash.
- Brush the tops of the buns with egg wash using a pastry brush.
- Bake buns for 15–18 minutes, or until golden brown.
- Remove from oven; let cool slightly on a rack before serving.
Substitution
Red Bean Bun from Tous les Jours copycat recipe replicates the soft, fluffy bread filled with sweet, smooth red bean paste parfait for a delightful homemade treat. If sweetened red bean paste is unavailable, you can substitute with homemade adzuki beans cooked with sugar or use sweet black bean paste as an alternative. When preparing the dough, using bread flour ensures better gluten development and a chewier texture, but all-purpose flour can be used if needed with slightly less rising time. Your oven temperature may vary, so adjusting baking time to achieve a golden-brown crust without overbaking is essential. Make sure to perform the egg wash to give the buns a glossy, appetizing finish.
Tips
Ensure your warm milk is around 100-110degF (38-43degC) to activate the yeast without killing it, which is crucial for proper dough rising. When kneading dough, either by stand mixer or by hand, aim for a smooth and elastic texture that springs back when poked, indicating gluten development for a soft, fluffy bun. Seal the dough edges tightly around the red bean paste to prevent leakage and keep the filling moist and intact during baking. Let the buns rest after shaping and before baking to allow proper fermentation and puffiness, which impacts the final lightness and texture of your red bean bun.
Nutritions
Red Bean Buns contain a balanced mix of carbohydrates, protein, and fats, primarily sourced from bread flour and red bean paste, which offers a good amount of dietary fiber and plant-based protein. The use of unsalted butter and egg adds essential healthy fats and additional protein, while the warm milk contributes calcium and vitamins. This soft bun delivers a moderate amount of sugar through the sweetened red bean paste, providing a subtle energy boost without excessive sweetness. By choosing homemade versions like this, you control the quality and freshness of your ingredients, ensuring a nutritious and satisfying treat.
Storage
To keep Your Red Bean Buns fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap each bun tightly in plastic wrap and freeze for up to 1 month, then thaw at room temperature before reheating. Reheat buns by steaming or microwaving briefly to maintain their soft, fluffy texture and preserve the sweet red bean filling.
Variation or Alternatives
You can substitute the bread flour with all-purpose flour for a slightly softer bun, though the texture may be less chewy. Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough for a subtle aromatic twist. For the filling, you might try mixing the sweetened red bean paste with crushed roasted chestnuts for added texture and flavor. If you prefer a quicker process, use warm water instead of milk for the dough and skip the second proofing; the buns will be less fluffy but still delicious.
Allergies
Red Bean Bun contains common allergens such as eggs, milk, and wheat, which may trigger allergic reactions in sensitive individuals. The presence of dairy in the milk and butter, as well as egg in both the dough and egg wash, require careful consideration if you have allergies to these ingredients. Those with gluten intolerance or celiac disease should avoid this bun due to the bread flour used in the dough.
Why this recipe?
Red Bean Bun from Tous les Jours is loved for its soft, fluffy bread paired with a smooth, sweet red bean paste that perfectly balances texture and flavor. This Korean bakery staple is a comforting treat that offers both nostalgia and satisfaction in every bite. You can recreate this delightful pastry at home, saving money while customizing sweetness and freshness to your preference. Making the copycat version allows you to enjoy an authentic taste of Korean bakery tradition anytime.