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Red Bean Bun


Red Bean Bun Recipe

Sweet Bun Dough

A: 400g high protein flour (bread flour)
100g all-purpose flour
2 Tbsp milk powder
60g sugar
1/2 tsp salt
3 tsp yeast

B: 100g Overnight Sponge Dough

C: 180g water
2 large eggs

D: 80g butter


Mix Ingredients A until well blended.

Add in B and gradually add in C. Use a dough hook to beat till you get a dough.

Add in D and continue beating on medium speed until you get a smooth and elastic dough.

Cover dough and let it proof for 40 minutes or till double in size.

Overnight Sponge Dough

100g high protein flour
60g water
1/4 tsp yeast


Mix all ingredients. Knead well to form a dough.

Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.

To Make Buns

(makes about 15 buns)


1 batch sweet bun dough
300g red bean paste (divide into 15 balls)
Egg wash (1 egg yolk + 1 Tbsp Water)
Some sesame seeds (optional)


Divide dough into 50g each. Flatten dough. Put the Red Bean Dough in the middle and wrap it up. Seal it nicely.

Roll the roll out into a long oval shape. Use a sharp knife to make about 4 slits on the dough (vertical slits about 1/2 inch apart). Roll it up like a swiss roll and carefully seal the edges.

Place the rolls on the baking tray about 2 inches apart and leave it to rise for about 40 minutes or double in size. Brush with egg wash and top with sesame seeds.

Bake at 180 Celsius for about 20-25 minutes or until golden brown.

Cook’s Note:

To convert the measurement, please use the conversion tool.

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20 COMMENTS... read them below or add one

  1. Fuji Mama

    These are STUNNING!!! And I love red bean paste in baked goods. Can’t wait to try making these. Fingers crossed that mine turn out half as beautiful!

  2. Et

    wonder whether there is a typo error. You mentioned Put red bean dough in the middle and wrap it up. Do you mean red bean paste? Pls advise as I am confused. thanks

  3. HueyShann

    Hi, I’m planning to make this tonight/tomorrow. However, I only have a hand-held mixer. Do you think I can still make this red bean bun? Thank you! :)

  4. HueyShann

    I made this using my hand-held mixer, although it’s really hard to mix the ingredients (took longer and I had to knead it in the end), the buns turned out still great! Thanks for your recipe :) It’s my first time making bread :)

  5. Hi there,

    I love the look of this recipe but have no clue whatsoever about the “100g Overnight Sponge Dough” that is used here.

    I understand it is a method of preparation but is there a separate recipe for it?
    Do you treat just 100g of the dough in this way then add it?

    Unless I’m missing something, it’s a little unclear.

    Thank you for any help


  6. Serena

    Hi, the yeast you use for both the overnight Spong dough and the other sweet dough is the active dry yeast or instant yeast? I understand the each type requires different measurement

  7. joey

    HI, is high protein flour same as strong flour? and the last step how to roll it like a swiss roll i don’t really understand cut vertically and roll ?thanks

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