Dan Pat Bbang is a sweet Korean stuffed bread. The filling is made from sweetened Azuki beans. This sweet bread was on my wishlist for a very long time. The pinwheel shape of this bread was what I found very attractive so I had to try my hand at making it.
I decided to make it as a dessert with this meal even though Korean meals traditionally do not include desserts. Sweet dishes are served with tea or on their own in between meals.
Recipe adapted from here
You will need
3/4 cup flour
1/2 cup red bean paste
1/4 cup warm water
1/4 cup warm milk
1 tbsp. sugar
1 tbsp. butter
1/2 tsp. active dry yeast
1/2 tsp. salt
Sesame seeds to garnish
Butter to brush on
To make the bean paste soak half a cup of Azuki beans overnight. The next day pressure cook the bean until tender. I pressure cook for 10 minutes, if your pressure cooker has a whistle then cook for 3 whistles. Grind the cooked beans to mash them completely. Combine with a quarter cup of sugar in a pan. Cook the mixture in the pan until it comes together and is almost dry. At this time you should be able to roll it into a ball.
To make the dough combine the dry ingredients in a mixing bowl. Pour the wet ingredients and form a soft dough. Knead the dough well until it is elastic and springs back. Cover keep aside for at least an hour until the dough doubles in volume.
Divide the risen dough into four portions. On a floured surface flatten one portion of dough. Place a forth of the paste in the center.
Fold the edges over the filling to seal it. Flatten the ball of dough with filling and place on a baking sheet covered with parchment paper.
When all the portions are stuffed with the filling score each portion with eight cuts. Sprinkle some black sesame seeds in the center. Keep aside for 15 minutes. Preheat oven to 350 F.
Brush the tops with butter and bake the bread for 15-20 minutes until the tops are slightly browned.
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