Nut-Free Red Bean Bun
Delightfully soft and entirely nut-free, these Red Bean Buns are the perfect fusion of fluffy bread and sweet, velvety homemade red bean paste. Crafted with a simple yeast dough and a luscious filling made from canned red beans, sugar, and vanilla, this recipe offers a satisfying treat without the use of any nuts—ideal for those with nut allergies or preferences. With a prep time of just 90 minutes and minimal ingredients, the process includes straightforward steps like kneading, proofing, and baking to achieve golden perfection. These buns are perfect for breakfast, tea-time, or as a quick snack and are guaranteed to impress with their authentic flavor and soft texture. Plus, by making them fresh at home, you can enjoy an allergen-friendly pastry that’s sure to bring a touch of bakery-quality goodness to your kitchen!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 40 grams Granulated sugar
- 4 grams Salt
- 150 milliliters Milk
- 30 grams Unsalted butter
- 200 grams Canned red beans
- 50 grams Sugar (for bean paste)
- 1 teaspoon Vanilla extract
- 1 set Egg wash (1 egg + 1 tbsp water)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Warm the milk slightly until lukewarm. Add it to the dry ingredients and mix to form a dough.
Transfer the dough onto a floured surface and knead it for about 10 minutes until smooth and elastic.
Add the unsalted butter, a little at a time, and continue kneading until it is fully incorporated and the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the red bean paste: Drain the canned red beans and mash them into a paste using a fork or a food processor.
Heat the bean paste in a non-stick pan over low heat, adding the sugar and vanilla extract. Stir frequently and cook until thick. Set aside to cool.
Once the dough has risen, punch it down to release the air and transfer it onto a floured surface.
Divide the dough into 8 equal pieces and roll them into balls. Let them rest for 5 minutes.
Flatten each dough ball into a circle, place a tablespoon of red bean paste in the center, and wrap the dough around to enclose the filling, pinching the edges to seal. Repeat with remaining dough and filling.
Place the buns on a baking tray lined with parchment paper, seam side down. Cover and let them rise again for 20-30 minutes until puffy.
Preheat the oven to 180°C (350°F). Brush the tops of the buns with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown.
Let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 100.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
