‘An Pan’, Sweet Azuki Paste Stuffed Bun, is very popular in Japan. ‘An Pan’ is baked in the oven, but you can deep-fry them to make ‘An Doughnuts’, which is my favourite. As I have been reluctant to fry anything since my kitchen accident when I burnt my face with hot oil, today I cooked them in a frying pan with no oil at all. This is the easiest and quickest way to cook.

Makes

8 Buns

Ingredients

1 cup Tsubu-an (Sweet Azuki Paste) *use firmly cooked Tsubu-an

Basic Sweet Bread Dough
1 & 3/4 cups Bread Flour *and extra for kneading
1 to 2 teaspoons Dry Yeast *1 teaspoon takes longer time to proof
2 tablespoons Caster Sugar
1/2 teaspoon Salt
1/2 cup Warm Milk
1 Egg *lightly whisked
20g Butter *melted

Method
  1. Combine Bread Flour, Dry Yeast, Sugar and Salt in a large bowl. Make a well in the centre and pour in Warm Milk, Egg and Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic.
  2. Cover with a plate or plastic wrap, and set aside in a warm place for 1-2 hours or until doubled in size.
  3. Roll Tsubu-an (Sweet Azuki Paste) into 8 balls. About 2 tablespoonfuls (30g) for each.
  4. Divide the dough into 8 portions. Flatten each portion of dough to about 10cm round. Place one ball of Tsubu-an in centre, draw the edges up to form a bun, pinch the edges very well, then flatten to 2cm thick. Make 8 Buns and place on a lightly floured surface with sealed side down. Set aside for 30 to 60 minutes to rise.
  5. Heat a large nonstick frying pan or thick-base skillet over medium heat, then lower the heat to very low. Carefully place the Buns, the number of the Buns depends on the size of the frying pan, cover with a lid, and cook for 4-5 minutes. Turn over, cover with the lid, and cook for 4-5 minutes.
  6. Transfer to a wire rack. Repeat with the remaining ‘An Pan’.
  7. *Note: These Buns can be baked in the oven at 180℃ for 15 minutes.