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  An-pan, a Japanese sweet bun filled with red bean paste, is one of many familiarized snack breads of Japan. It was first made by a samurai during the Meiji period (around 143 years ago), when Japan was becoming more westernized. Make sure to pinch shut the bottom of the dough to prevent it from opening while baking!

Ingredients (for 2-lb. breadmaker, makes 12 an-pans):


  • 7/8 cup (210mL) milk
  • 1 large egg, beaten
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast


  • 12.7 oz. (360g) sweet bean paste*, divided into 12 balls


  • 1 large egg, beaten and 4 tsp. (18mL) water for egg wash
  • Poppy seeds, as needed

Ingredients (for 1-lb. breadmaker, makes 9 an-pans):


  • 1/2 cup + 1 Tbsp. (134mL) milk
  • 1 large egg, beaten
  • 2-1/3 cups (299g) bread flour
  • 2 Tbsp. (23g) sugar
  • 1/2 tsp. (2.8g) salt
  • 1 Tbsp. (14g) butter
  • 1 tsp. (2.8g) active dry yeast


  • 9.5 oz. (270g) sweet bean paste*, divided into 9 balls


  • 1 large egg, beaten and 4 tsp. (18mL) water for egg wash
  • Poppy seeds, as needed

*Available in your local Asian grocery store

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this bread in other models of the Home Bakery.


Following the instruction manual, prepare the dough using the ingredients listed.


When the DOUGH course completes, remove the dough and divide into 12 for the 2-lb. breadmaker, or into 9 for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.


Flatten each dough into a 3-1/2-inch circle, place the sweet bean paste filling in the middle and fold in the edge of the dough to wrap. (If the sweet bean paste is watery and difficult to handle, simmer in a small pan over low heat to reduce, and allow to cool before using.)


Seal the edge in the middle, place on a board seam side down, and flatten slightly with the palm of your hand.


Place on a baking sheet lined with parchment paper, spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95°F).


Make a slight indentation in the middle with your finger, brush with egg wash and sprinkle the poppy seeds.


Bake in an oven preheated to 360°F for 15 minutes.


Fun Japanese Dessert:

If you have any sweet bean paste leftover, here is a fun Japanese dessert that’s easy to make: Two Layer Japanese Gelatin

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