A while ago we made red bean swirl bread and today, we decided to continue the trend by making another type of swirl bread…this time a bun! This recipe isn’t a quick bread like that one was though, it’s a yeast bread.
It’s similar to making cinnamon buns, just with thicker dough. I realize that you could always make a matcha version of this using matcha and redbean loaf recipe! We actually like this combination so much that we used it for doughnuts too!
THREE AND A HALF HOURS of hard work and waiting around in anticipation later, it was complete!
I thought this was our most successful bread baking en-devour yet! It was light, fluffy and risen to perfection. It really showed us how important letting your dough rise was, since we usually skimp out on the rise time because we’re both incredibly impatient when it comes to baking. Lil’ bun said it was the absolute best tasting bread she ever had.
Even mother deer said it was better than the ones at the supermarket (which to me, is a huge compliment since she’s my biggest critic when it comes to baking). It was thaaaatt amazingly delicious.
Next time (which will probably be tomorrow at this rate), we’re going to put coconut flakes inside instead to make a cocktail bun version to see how that works out for us. Okay, I can hear faint slicing of bread off in the distance right now, so I’m going to go find out how much of this little wonder is left for me to have.
- ¼ cup warm water
- 2 tablespoons sugar
- 1½ teaspoon yeast
- ¾ cup warm milk
- 1 teaspoon vanilla
- 2 eggs
- 3½ cups flour
- ½ teaspoon salt
- ½ cup coconut oil (or butter)
- 1½ cup red bean paste
- Combine water, yeast and sugar in a small bowl. Stir and let sit for 10 minutes until foamy
- When the yeast has bloomed, pour it in a large bowl. Add in the milk, vanilla, salt, eggs and coconut oil. Whisk until combined.
- Stir in the flour a cup at a time until a dough forms. The dough should just come away from the sides of the bowl. STOP adding when the flour stops being incorporated. The dough should be slightly damp to the touch but not sticky.
- Knead the dough on a lightly floured surface for 10-15 minutes until it is soft and springs back when poked in the middle. If you are using an electric mixer with a dough hook, this should take about 5 minutes.
- Transfer the dough into a greased bowl and cover it with plastic wrap or tea towel. Let the dough rise in a warm place for 2 hours or until it’s doubled in size.
- Punch the dough down. Divide the dough in half. Roll the two halves out into 1cm thick rectangles. Spread the red bean paste on both halves.
- Cut each rectangle into 6 strips lengthwise. You should have 12 strips total at the end. Hold a strip and twist both ends to create a spiral. Then roll the spiral together so that it forms a dough snail. Place the buns onto a greased sheet pan.
- Cover the buns with a tea towel and let rise in a warm place for 30 minutes. Preheat your oven to 375F during this time.
- Bake your risen loaf for 15 - 20 minutes until golden.