Korean Bakery-Style Danpatbbang with Prepared Red Bean Paste (8 buns)

Divide 320 g prepared bean paste into eight 40 g portions. Beat the egg and reserve about 1 tablespoon for the glaze.

Combine 200 g flour, 4 g yeast, 30 g sugar and 3 g salt. Mix in 70 g lukewarm milk and the remaining egg until a rough dough forms; do not use hot milk.

Knead in 30 g butter until smooth and elastic. Cover and let rise in a warm spot for roughly 50 minutes, or until doubled in volume.

Gently deflate, divide into eight portions, round each piece, cover and rest for about 10 minutes.

Flatten each portion, add 40 g paste in the center, pinch the seam tightly closed and place seam-side down. Gently flatten into a round bun.

Optionally snip six short radial cuts from the edge toward (not through) the center for a flower shape. Space on a baking tray, cover and proof about 45 minutes.

Preheat the oven to 190°C. Stir 1 teaspoon water into the reserved beaten egg and lightly brush the buns.

Bake at 190°C for around 10–12 minutes, until uniformly golden and the dough is baked through. Cool briefly; the bean filling is very hot.