Bakery-Style Sweet Red Bean Buns

Combine bread flour, sugar, salt, and instant yeast in a large bowl. Whisk the dry ingredients together to distribute the yeast evenly.

Add the egg and warm milk to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Add the softened butter in small pieces during the last 3 minutes of kneading, working it in until fully incorporated and the dough passes the windowpane test.

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 60 minutes, or until doubled in size.

While the dough rises, divide the red bean paste into 10 equal portions (about 30g each) and roll each into a smooth ball. Set aside on a plate.

Punch down the risen dough and turn it out onto a clean surface. Divide into 10 equal pieces (about 50g each) and roll each into a smooth ball. Cover with a damp towel and let rest for 10 minutes.

Flatten each dough ball into a circle about 10cm in diameter, keeping the center slightly thicker than the edges. Place a ball of red bean paste in the center.

Gather the edges of the dough up and around the filling, pinching them together firmly to seal. Place each bun seam-side down on a parchment-lined baking sheet, spacing them 5cm apart.

Cover the shaped buns loosely with plastic wrap and let them proof for 30 minutes until puffy and slightly springy to the touch.

Preheat the oven to 180C (350F). Gently brush each bun with egg wash. Press a fingertip into the center of each bun to create the classic anpan dimple, then sprinkle black sesame seeds over the top.

Bake for 12 to 15 minutes until the tops are golden brown and the bottoms sound hollow when tapped.

Transfer to a wire rack and let cool for at least 10 minutes before serving. The buns are wonderful warm or at room temperature.