Sweet Red Bean Crumble Buns

1. Soak Adzuki Beans

Soak ¾ cup (170g) dried adzuki beans in plenty of water overnight.

2. Simmer Adzuki Beans

Drain the beans and place them in a pot with 1.5 cups of water. Bring to a boil, then reduce heat and simmer for 40-60 minutes until soft.

3. Mash Beans

Mash the cooked beans into a paste using a potato masher or a food processor.

4. Cook Bean Paste

Transfer the mashed beans to a nonstick skillet over medium heat. Gradually add ½ cup (100g) sugar in three batches, stirring continuously. Add 5 tablespoons (70g) salted butter in two batches, stirring until fully incorporated. Cook for about 20 minutes until thickened and darkened.

5. Cool Bean Paste

Let the bean paste cool to room temperature, then cover and set aside.

6. Prepare Milk Bread Dough

Prepare the Milk Bread dough according to its recipe instructions, allowing it to proof for the first time.

7. Fill Dough with Bean Paste

Gently knead the dough to release air bubbles. Divide the dough into 16 equal portions. Flatten each portion and place a ball of bean paste in the center. Pinch the edges to seal, then shape into a smooth ball.

8. Prepare Pineapple Topping

In a mixing bowl, cream together 1 large egg yolk, ½ cup (115g) salted butter, and ¼ teaspoon vanilla extract until smooth. Gradually add 1 cup (120g) confectioners’ sugar until fully combined. Sift together 1¼ cups (175g) all-purpose flour, ¼ cup (30g) dry milk powder, ¾ teaspoon baking soda, and ¼ teaspoon baking powder. Gradually add to the butter mixture, mixing until a dough forms.

9. Shape Topping Dough

Divide the topping dough into 16 equal pieces. Roll each piece into a ball, flatten into a disc, and place on top of each filled bun, pressing gently.

10. Preheat Oven

Preheat your oven to 350°F (175°C).

11. Apply Egg Wash

Lightly brush the top of each bun with the egg wash made from 1 egg beaten with 1 tablespoon water.

12. Bake Buns

Place the buns on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown and the topping develops characteristic cracks.

13. Cool Buns

Allow the buns to cool slightly before serving.