Japanese Red Bean Buns

Instructions

Wash the beans well and put them in a large saucepan with enough water to cover, about 14 oz (400 ml). Bring to a boil over high heat, then drain. Repeat this boil-and-drain two more times to remove the harsh flavors from the beans.

Cover the beans with fresh water and simmer over low heat for 30 to 40 minutes, skimming off any scum and topping up the water if it drops below the beans. They are done when a bean crushes easily between your fingers; if not, keep cooking. Cover, take the pan off the heat, and let the beans steam for 10 minutes.

Drain the beans, keeping both the beans and the cooking liquid. Return the liquid to the pan, add the sugar and salt, and heat until both have dissolved, then remove from the heat.

Put the beans into the syrup and let them soak for 30 minutes, until the sweetness has soaked into them. Then boil the mixture over low heat until it is thick enough to shape into a ball by hand, taking care that it does not burn. Let the filling cool before using.

For the dough, sprinkle the yeast and the teaspoon of sugar over the lukewarm water in a small bowl and stir until the yeast dissolves. Leave it for 10 minutes, until foamy.

Combine the flour and the yeast mixture in a large bowl or food processor and mix well, or process for 1 minute. If working by hand, dust the work surface with the reserved tablespoon of flour and knead the dough for about 10 minutes, until smooth and elastic.

Spray a large bowl with non-stick cooking spray and put the dough in it. Cover loosely with plastic wrap or a damp towel and let it rise for about 3 hours, until tripled in volume. Punch it down and wrap it in plastic until you are ready to use it. The dough keeps 3 days in the refrigerator and up to 2 months in the freezer.