I would be a fool to say that I do not like bread. Bread of any kind is my favorite thing ever, but sweet, delicious, warm, filled with red sweet bean paste…mmm! You feel me now? Well, you simply cannot say you do not like it because this bread is absolute, positively amazing.

This type of sweet bread is popular across Asia; from Japan (an-pan), Korea (danpat-bbang), China, Philippines etc. and of course, every country have their favorite way of making a similar type of bread.

However even here in the USA, you can find Asian baked goodies in almost any International or Asian Market, some are imported from another state, and some are made right there in the bakery if they have it.

CLICK HERE FOR MORE TASTY BREAD RECIPES

Also, I must add that Sweet bun, bread, and pastry of similar kind are widely popular all over the world, of course, probably mostly filled with some sort of jam.

Now, I got to mention that I do not use anything for kneading except my hands. You got to feel the dough, work with it to get the right moment to stop and let it rise.

Magical, I know!!! With that being said, you are more than welcome to save time and your hands just by using an attachment for kneading. 

Also filling is optional, you might like sweet cheese better, sweet potato, green tea paste, Nutella or jam. I just happen to love, love sweet bean paste. I could eat it with the spoon like an ice-cream! Who else is guilty? I know you are out there.

We are bread eating family so my family loves it, and of course, two full pans of sweet bread were gone before you know it! Try it and I am sure you will love it too.

I separated the step by step instructions so you can see how I am making this bread. Little cuts or slips are completely optional, too. You can make it pressed and round without cutting, roll it into little a log, or make it like a dinner roll.

1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside. 
2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first. 
3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.). ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)
4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed. 
5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.

1. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside!
2. Take the Sweet Red Beans out of the can and set aside. *You can make your own too! 
3. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks. 
4. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste. 
5. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk. 
6. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.

1. Brush with melted butter or mixed eggs.
2. Sprinkle with any topping that you desire as mentioned in the ingredient list.
3. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
4. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.  
5. Bake until golden brown, about 20-25 minutes or more, if needed. 
6. Allow to cool down for at least 15 minutes before eating. 

Print

Sweet Bread filled with Red Bean Paste

Serves 6 | Total time: 1hr. 45 minutes (approximately) Prep time: 35 min. | Rising time: 45 min. | Cook time: 20-25 min.

Course Bread, Brunch

Cuisine Asian, Korean

Keyword korean, bread, baking

Prep Time 35 minutes

Cook Time 25 minutes

Rising time for at least 45 minutes

Total Time 1 hour

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2.2 520g-3 cups All-purpose Flour + more for dusting
• 1/2 tbsp. Baking Powder
• 1/2 tbsp. Salt
• 1/2 – 2/3 cup Sugar
• 1 tbsp. Dry Yeast + Pinch of Sugar
• 1/4 cup warm Water or milk to activate the yeast
• 1 Egg  lightly mixed
• 1 cup 236ml Warm Milk
• 3 Tbs. Butter unsalted (room temp.) + for brushing
• 1 Tbs. Oil for greasing + more for dough

Filling:

• 1 Can Sweet Red Bean Paste or any other of your choice

Topping options:

• Sugar, white or brown
• Crushed nuts
• Sugar and sesame seeds

Instructions

1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside.
2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first.

3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.).

   ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)

4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed.

5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.

6. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside.

7. Take the Sweet Red Beans out of the can and set aside. You can make your own too!

8. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks.
9. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste.
10. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk.
11. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
12. Brush with melted butter or mixed eggs.
13. Sprinkle with any topping that you desire as mentioned in the ingredient list.
14. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
15. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.

16. Bake until golden brown, about 20-25 minutes or more, if needed.

17. Allow to cool down for at least 15 minutes before eating.

Recipe Notes

Kneading is a very important step, and should not be skipped.

Filling options are up to you. It can be in the fridge for 2 to 3 days, just reheat a bit and eat. The dough can be in the fridge for 3 days, and in the freezer for up to 3 weeks. Make sure to thaw it before using.

 

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I enjoy making crepes and feeding my family at least one time a week. These amazing savory crepes with mushrooms and scallions are absolutely divine.

Also, I love cooking with my kids. Most of the time on Sunday morning I just adore a few moments with my oldest one in the kitchen. So, we decided to make these savory crepes.

Do you like mushrooms? Seriously, I could eat them with every meal. However, if you mix mushrooms and scallions, the taste is so amazingly unique. With that being said, I feel like it was a perfect combination when I add them to my savory crepes.

Click here for more crepe recipes

I will probably cherish this as long as my memory serves me. Aleks is such a great kid. Not only a talented artist and musician, but he is quite good at cooking, too.

When he was 3 years old he could make all kinds of sandwiches and make us all hot cocoa. 2 years later, at the age of 5, scrambled eggs and sausages, and now with almost 13 years in his pocket, he can make all kinds of dishes.

That boy was fully potty trained at only 10 months and started walking at the same time. I call him an extraordinary child. I am just so proud of him.

After breakfast and while I was preparing lunch, my hubster took kids out and they were making fire and shelter out of the recently cut plant leaves, which were pretty large.

I call it Elephant ears, haha. My hubby was showing them some survival stuff from how to make fire, traps to cooking.

Tap here for more delicious brunch recipes

So, I gave them all some butternut squash and instant ramen soup. I was not that original, but I was being creative since it was almost time for a grocery shopping trip.

Plus, spending outdoors and away from the Tv or Computer is always beneficial in my opinion. I even looked into a deeper benefit, which was ” mama had some time to really enjoy cooking in peace and quiet!”

Lately, I have been cooking more vegetarian meals and usually, I do make on the side a few slices of meat or fish because my carnivores cannot live without it.

In this case, you can pair it with baked ham, crispy bacon, chicken, sausages, or perhaps toss other veggies with mushrooms and scallions. I mean you cannot go wrong either way.

I am more of a savory kind of breakfast person, and I absolutely love, love combination of mushrooms and scallions. Roll it or fold it in the hot crepe, sprinkle with some cheese and I am all over it.

I started making this breakfast over 10 years ago, but I know it might not be your cup of tea; however, you can use whatever you like.

I really do hope you try recreating Savory Crepes with Mushrooms and Scallions. Don’t forget to tag me @sandraseasycooking on Instagram so I could see your creation!

Yield: Serves 4

Savory Breakfast Crepes with Mushrooms

Print

Easy and delicious savory crepes with a simple filling.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

Crepes:

• 1 1/2 cups all-purpose flour
• 1/4 tsp. Salt
• 2 eggs
• 2 1/3 Cups Milk,
• Oil for greasing the pan

Filling per person:

• 1 Tbs. Olive Oil
• 7 Mushrooms
• 2 Scallions
• Salt and Pepper to taste

Garnish:

• Scallions or chives, chopped
• Black Olives
• Feta cheese

Instructions

1. Whisk together the flour, baking soda and salt in a medium bowl. Then whisk the eggs and sugar in a large bowl until pale, pour in 2 cups of the milk; whisk until well combined. If the mixture is too thick, add more milk until a thinner consistency is achieved. 
2. Heat an 8-inch crepe pan, or pan that you use for making crepes. Brush oil (or slowly poor few drops) on the surface of the pan and let it get sizzling hot. Ladle batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 50 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
3. Cut the mushrooms into thin slices and chop the scallions. In the pan put oil and don’t let it burn just lightly heated before you add mushrooms and chopped scallions. Saute for about 5 minutes or until mushrooms are tender. Add it in the middle of the crepes, along with some feta cheese and fold. Garnish with some extra chopped scallions, feta cheese, olives

Notes

You may use any mushrooms that you have. I use baby bella mushrooms! 

• I don’t use butter to grease my pan, always used regular oil. And you can use any that you have. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with a nutrition, healthy fats, and proteins.

Oh, also just to mention that it’s an easy, warm and comforting breakfast.

I am back now and with one more delicious and nutritious recipe. They are really a perfect portion size if you are watching what you eat.

I added a few extra ingredients as I like my frittata bit richer. I am so glad that I did because these are so delicious.

For the frittata, I like to use whatever I have on the hand, or what is in the season. So be creative, chop some veggies, mix few eggs, and bake this to the golden perfection. I know you and your family will love it.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

OTHER FRITTATA RECIPES YOU MIGHT LIKE:

Mushroom Frittata

Scallion-Mushroom Frittata

Yield: 9 to 10 Mini Frittatas

Mini Meatless Frittata Cups

Print

This is light, delicious and what's important fills you up with a nutrition, healthy fats, and proteins, not to mention that it's an easy, warm and comforting breakfast.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 teaspoon Olive Oil
• 2 Shallots chopped (or use 1/3 cup red onions, chopped)
• 2 Scallions chopped
• 1 garlic clove finely minced
• 2 medium size Sweet Mini Peppers chopped (I used red and orange)
• 1 Roma Tomato diced
• 2 packed cups baby spinach, chopped (or defrost 1 cup of frozen, squeeze any liquid out)
• 2 tbsp Milk any on hand
• Salt and ground black pepper to taste
• 1 teaspoon Dried Parsley + for garnish
• EGG MIXTURE:
• 4 large eggs
• 2 Egg Whites
• ½ Tbsp. All-purpose flour
• ¼ tsp. ground black pepper
• Salt to taste
• TOPPING:
• Cheese – I used Mexican Blend but you may use any blend or Mozzarella, Smoked Gouda or perhaps feta cheese.

Instructions

1. Preheat the over to 375 degrees Fahrenheit
2. In a skillet or a saute pan add 1-2 teaspoon of olive oil and saute sliced shallots, minced garlic, chopped scallions, diced peppers, and tomato.
3. Cook for about one minute, stirring frequently, then add chopped spinach, if the spinach is frozen: Place in a colander or strainer, run cool water over the vegetables until thawed, and drain (squeeze water from spinach). Or place the package in a resealable plastic bag, and submerge in cold water until thawed. Add spinach to the skillet or a saute pan and cook for a minute or so.
4. Add about 2 tablespoons of milk and stir. Any milk on hand.
5. Add seasoning; Sea salt and ground black pepper to taste, and a teaspoon of dried parsley.
6. Lightly oil each cupcake cup all around it, then add about a tablespoon full of sauteed veggie mixture.
7. Mix eggs with eggs whites then add 1/2 Tablespoon of all-purpose flour, or 1 1/2 teaspoons (one and a half teaspoons) of arrowroot starch, potato starch or cornstarch. Add a pinch of salt because you will not need more than that, and 1/4 teaspoon of ground black pepper. Mix everything well to combine.
8. Now, pour the egg mixture over the veggies leaving just enough room for frittata to rise so do not our eggs all the way to the edge (leave about 1/4 of an inch/ 0.6 cm).
9. Using a form mix eggs and veggies just a bit to combine.
10. Add a good sprinkle of shredded cheese on the top and bake for about 25 minutes.
11. Allow it to cool down for about 2-3 minutes before pulling frittatas out of the cups. You may use a butter knife to go around the cup to separate the frittata from the pan just in case

Notes

You may use other vegetable, breakfast sausages, or bacon for this dish. These could be placed in the fridge for up to 5 days. Make sure it is cooled down completely before placing them in the fridge and they need to be in an airtight container or a Ziplock bag. Make sure to heat them before eating.



Nutrition Information:

Yield:

5

Serving Size:

2
Amount Per Serving:Calories: 196Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 208mgSodium: 509mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest