Remove from the bread machine. Divide into 55 g portions and form each one into a round. Cover the dough with a kitchen towel and let sit for 15 minutes.
Divide the anko into 40 g portions.
Roll out Step 3 into circles about 10cm in diameter, and wrap around the anko balls.
Roll Step 5 in your hands to make them round, and make a small indent in the centre with your finger.
Spray water on Step 6. Let sit in 35℃ for 30 minutes to proof.
Brush on beaten egg and sprinkle sesame seeds or poppy seeds on top.
Bake in a 180℃ preheated oven for 12 to 15 minutes, and they're done.
Story Behind this Recipe
I wanted to stuff my mouth with freshly baked anko bread, so I came up with this recipe after many experimentation.
The length of time it takes to bake the bread will depend on your oven, so keep and eye on the oven. I think they'd look cute and be a lot easier for kids to eat if you make mini anpan by halving the quantity of dough and anko you use for each bun.