Both kurimpan and anpan start with fluffy, brioche-like bread dough. Kurimpan features a vanilla custard filling and calls to mind a lighter version of a cream doughnut with just a subtle sweetness. Traditional anpan is a popular Japanese snack that dates to the late 19th century. It’s filled with sweetened red bean paste, which is made from mashed boiled adzuki beans combined with sugar and oil, and topped with a sprinkle of sesame seeds. The final buns are mildly nutty and earthy in flavor with minimal sweetness.
Many Japanese recipes’ names are a portmanteau of their parts or ingredients, including these buns. “Pan” is the Japanese term for bread, which is combined with a filling or flavor to create the names for these—“an,” meaning “bean paste,” for anpan, and “kurīmu,” meaning “cream,” for kurimpan.
Kurimpan and Anpan
Dough:
Kurimpan filling (see Note):
Anpan filling (see Note):
For dough: In the bowl of a stand mixer, whisk together 1¼ cups (156 grams) flour, sugar, yeast, and salt by hand. Add warm milk and egg; using the paddle attachment, beat at low speed until combined, about 1 minute. With mixer on low speed, gradually add 1 cup (125 grams) flour, beating until a shaggy dough forms; scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until dough becomes elastic and pulls away from bottom and sides of bowl, 8 to 10 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. With mixer on medium-low speed, add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (6 to 7 minutes total). Beat until a smooth, elastic dough forms, 8 to 12 minutes. Turn out onto a lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Turn out dough onto a lightly floured surface, and lightly punch down dough. Use immediately, or flatten dough into an 8×6-inch rectangle, transfer to a parchment paper-lined baking sheet, cover with plastic wrap, and refrigerate up to overnight.
For kurimpan filling: In a small saucepan, heat milk, 3 tablespoons (36 grams) sugar, vanilla bean paste, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.)
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 3 tablespoons (36 grams) sugar. Slowly add hot milk mixture, whisking constantly. Pour egg yolk mixture into saucepan; cook over medium heat, whisking constantly, until thickened and shiny, 2 to 3 minutes. Strain through a fine-mesh sieve into a medium heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.
Line rimmed baking sheets with parchment paper. On a clean surface, divide dough into 10 portions (about 60 grams each). Shape each into a ball, and place 1 inch apart on prepared pans. Cover and let rest for 15 minutes.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water.
For kurimpan buns: On a clean surface, roll 1 dough ball into a 5×3-inch oval (about ¼ inch thick). (Keep remaining dough covered while you work.) Spoon about 1 tablespoon (20 grams) kurimpan filling into center of oval. Brush one short side of oval with egg wash. Fold one short side of dough over filling, firmly pressing short sides together to seal. Make small cuts, about ½ inch long each and about ½ inch apart, into sealed edge, making sure not to cut into filling. Repeat with remaining dough and remaining kurimpan filling, placing buns 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
For anpan buns: On a clean surface, roll 1 dough ball into a 4-inch circle (about ¼ inch thick). (Keep remaining dough covered while you work.) Spoon 1 tablespoon (20 grams) bean paste into center of circle; gather dough around and over filling to create a little bundle, pinching seam to seal. On a clean surface, roll dough, seam side down, just until dough is sealed and smooth, 2 to 3 times. (Do not roll too much or filling will rise too much to the top.) Repeat with remaining dough and remaining bean paste, placing buns 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
Brush buns with egg wash. Sprinkle sesame seeds onto anpan buns.
Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Best served same day as made. Refrigerate in an airtight container for up to 3 days.
Note:
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
