An-Pan
An-pan, a Japanese sweet bun filled with red bean paste, is one of many familiarized snack breads of Japan. It was first made by a former samurai during the Meiji period (around 143 years ago), when Japan was becoming more westernized. Make sure to pinch shut the bottom of the dough to prevent it from opening while baking!
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme® 
Home Bakery Mini 
Home Bakery Virtuoso® 
Home Bakery Virtuoso® Plus 
Home Bakery Supreme® Breadmaker BBCC-X20These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme®
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso®
Breadmaker
BB-PAC20
Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20
Home Bakery Supreme® Breadmaker BBCC-X20
Ingredients (for BB-CEC20, makes 12 an-pans):
Dough:
Filling:
Egg wash:
Topping:
*Available in your local Asian grocery store
Ingredients (for BB-HAC10, makes 9 an-pans):
Dough:
Filling:
Egg wash:
Topping:
*Available in your local Asian grocery store
Ingredients (for BB-PAC20, makes 12 an-pans):
Dough:
Filling:
Topping:
*Available in your local Asian grocery store
Ingredients (for BB-PDC20, makes 12 an-pans):
Butter Roll Dough:
Filling:
Egg wash:
Topping:
*Available in your local Asian grocery store
Ingredients (for BBCC-X20, makes 12 an-pans):
Dough:
Filling:
Egg wash:
Topping:
*Available in your local Asian grocery store
Following the instruction manual, prepare the dough using the ingredients listed. Select and start the appropriate DOUGH course.
BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH
BB-HAC10: DOUGH
When the DOUGH course completes, remove the dough and divide into 12 for the 2-lb. breadmaker, or into 9 for the 1-lb. breadmaker, and shape into a ball. Cover with a cloth and let rest for 20 minutes.
Flatten each dough into a 3-1/2-inch circle, place the sweet bean paste filling in the middle and fold in the edge of the dough to wrap. (If the sweet bean paste is watery and difficult to handle, simmer in a small pan over low heat to reduce, and allow to cool before using.)
Seal the edge in the middle, place on a board seam side down, and flatten slightly with the palm of your hand.
Place on a baking sheet lined with parchment paper, spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95°F).
Make a slight indentation in the middle with your finger, brush with egg wash and sprinkle the poppy seeds.
Bake in an oven preheated to 360°F for 15 minutes.
Fun Japanese Dessert:
If you have any sweet bean paste leftover, here is a fun Japanese dessert that’s easy to make: Two Layer Japanese Gelatin (see here).
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