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Monday 6 October 2014

Red Bean & Sesame Seeds Ring Bread

It has been quite awhile now I have not bake any bread or buns.  Probably just lazy to knead the dough and trying not to "slave torture" my mixer too.

I was "spring cleaning" my handphone gallery pictures and came across one picture my sister send to me thru Whatsapps long ago.  This pic was from one cookbook she borrowed from the library;  Dean Brettschneider - Global Baker.  From the look at the picture, the red bean ring bread look so gorgeous and delicious but..... I don't have the recipe!  Aah....ha.....I remember my good buddy friend, Hui has this book...hence I whatsapps her to forward me the recipe!

And here goes, today my Red Bean & Sesame Seeds Ring Bread

Red Bean & Sesame Seeds Ring Bread

300g bread flour
5g salt
25g sugar
1 tsp active dried yeast (or instant yeast)
1 small egg (about 50g after cracked)
150ml fresh milk
Zest of 1 orange (optional)
1 tbsp fresh coriander, finely chopped (optional)

Sesame seeds, for coating
180g ready made red bean paste

Egg Wash
1 small egg
2 tbsp water


Mix everything together and knead till it is no longer sticky and becomes smooth and elastic.  Cover and let it rest for 45 minutes to 1 hour or doubled in size.
Knock the dough back in the bowl and gently fold back onto itself and cover to rest for another 30 minutes.

Divide the dough into two equal size.  Place one dough on working surface and roll out into a large rectangle to the size approximately 30cm long x 25cm wide.  

Using your palette knife, spread half the red bean paste over each dough.  Then, roll up the dough from the long edge to form a swiss roll shape.  Ensure that the seam is sealed properly.

Lightly brush the egg wash all over the dough surface.   Coat the dough surface all over with the sesame seeds.  Then shape the dough into a ring and pinch both ends together to close up the ring.

Place the ring on your baking pan with grease proof paper, seam side down.  Using your shape knife or scissors, cut through the dough 1cm-1.5cm apart .  Cover with plastic wrap and let it proof another 30 minutes.

Preheat your oven to 180 Celcius.

Bake the loaves for 12-15 minutes till golden brown.

Recipe extracted from Dean Brettschneider - Global Baker with changes

 This recipe yields two bread rings.

                          If you love red bean paste, you will absolutely love this red bean bread.


  1. Nicely done, mel! This would be so perfect for tea right now! Hehe, I love sweet treats any time of the day.. preferably with a nice hot drink ^^

  2. Mel, your buns look pretty! I love this type of red bean buns.

  3. Hi Mel, I'm not very fond in baking bread ... hee hee.. But I used to buy this kind of red bean ring bread from the bakery. Lovely bread you've baked.

  4. I know I would love this bread, so much filling spilling out, looks delicious!

  5. Hi Mel, of course I love red bean buns! Coincidentally I'm making my red bean steamed buns now, haha.... Anyway your bread shape looks gorgeous! I like it so much :)

  6. I love red bean paste! How lovely that looks! The dough looks so perfect. I am quite lazy to make bread these days but this is making me want to make a batch.

  7. Hi Mel,
    What a lovely ring bread ! Looks so pretty & yummy ! ;)

  8. what a lovely lovely ring bread Mel Mel! i like how tidy it is.. you know, like no "spillage" over the surface of the dough (something i'm really good at :S)

  9. Mel,
    Oh! Your red buns are so neatly done.
    How I wish I can have a piece with kopi now :p

  10. very nicely done, that's a gorgeous ring!