If you are kneading by hand, place the flour, yeast, and sugar in the bowl and mix. Then add the egg and the water.
Mix with a dough scraper. Turn out onto a work surface after the dough comes together. Add the salt and the butter and knead.
Knead on a work surface. When the surface gets smooth, place the dough in a bowl and let it rise for 30~45 minutes at 35℃. It should double in size.
If you are using a dough kneader, add all of the ingredients at once and knead for 20 minutes. Then let the dough rise until it doubles in size.
Check if the dough has risen enough by poking a hole in it with your finger. If the hole remains, the dough is ready.
Punch out the dough, then divide into 8 equal pieces. Let them rest for 10 minutes.
Wipe the moisture from the sakura flavored bean paste with a paper towel. Divide into 8 pieces and roll into balls.
Soak the salted sakura blossoms in water for 30 minutes to remove the salt.
Dry the flowers well with a paper towel.
Shape the bread. Place the dough, with the seam-side up, on your palm and punch out the gas. Place the bean paste on the dough and pinch shut.
Place the dough on a baking sheet with the seam down. Make 5 cuts into the dough with a dough scraper. Put some bread flour on your finger and poke a hole in the middle.
Place a salted sakura blossom in the hole. Cover with canvas cloth and damp cloth. Let them proof for 20 minutes at 35℃.
Put some egg wash on the dough, then bake at 190℃ for 16 minutes.
All finished. How about taking some to cherry blossom viewing?
This is what it looks like when it is cut. Isn't it cute?
I added 1 teaspoon of green tea powder to the dough to make green tea bread. The matcha and the sakura-an are perfect together.
Story Behind this Recipe
I often see the sakura bean paste buns at bakeries so I tried making some myself.
The salted sakura blossoms are too salty to use as-is, so you should soak them in water for 30 minutes or so. You can use smooth or chunky red bean paste instead of the sakura flavored type if you want.