Danpatbbang(단팥빵)
This is one of the most classic types of bread sold in Korea. Among the breads that Koreans often choose, Soboro bread and this sweet red bean bun, Danpatbbang(단팥빵), are the most popular.
I usually purchase the red bean filling for Danpatbbang at an East Asian market here in Germany, where it's often sold in canned form and produced in Japan. You can find photos and descriptions related to this on my ingredients page. Additionally, the YouTube video below explains how to make the red bean filling in Korea.
Instructions
In a bowl, add lukewarm milk and an egg. Beat the egg, reserving a little for later, and then add it to the bowl. Measure and add wheat flour, sugar, salt, and yeast.
Once the dough forms a ball in the mixer, add butter and continue kneading.
Let the dough rest for the first rise, about 50 minutes.
Meanwhile, shape the azuki bean paste (anko) into 40 g balls and set aside.
After the first rise, knead the dough to release the air and divide it into 8 pieces. Cover with plastic wrap and let it rest for about 10 minutes.
After resting, roll each piece of dough flat, place a ball of bean paste in the center, and seal it into a round shape.
Flatten the dough slightly, then press firmly in the center with a rolling pin. Make six cuts in the dough with scissors.
Place the dough pieces with space between them on a baking sheet and let them rise for the second time, about 45 minutes.
After the second rise, mix the reserved egg with a little water and brush it over the dough. For decoration, you can use walnuts, black sesame seeds, or other nuts.
Bake in a preheated oven at 190°C for about 10 minutes.
The sweet bean buns (Danpatbbang) are ready! This recipe yields about 7-8 buns.