Anpan

Instructions

1. Dissolve the yeast and sugar in the lukewarm milk, then let it rest for 5 minutes.
2. Mix the flour and salt, add the yeasted milk and knead for 8 minutes, then work in the softened butter until you have a smooth dough.
3. Cover and let the dough rise for 1 hour, until it has doubled in size.
4. Divide the dough into 4 blocks, flatten each into a disc and place a ball of anko (75 g) in the centre.
5. Close the dough around the filling, then place the anpan on a baking sheet lined with baking paper, spaced apart.
6. Let them rise again for 30 minutes, then brush with beaten egg and sprinkle with black sesame seeds.
7. Bake at 180 °C for 15 minutes, until nicely golden. Let them cool slightly before serving.