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1
Combine flour, sugar, salt, and yeast in a large bowl. Add the warm milk and beaten egg, then bring together to a shaggy dough. Turn onto a clean surface and knead for eight minutes until smooth. Incorporate the softened butter in small additions, kneading after each until the dough is supple and no longer tacky. The dough is ready when it pulls away from the surface cleanly and a small piece stretches to a thin, near-translucent membrane without tearing.
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2
Place the dough in a lightly oiled bowl, cover, and prove in a warm place until doubled in volume. The surface should dome slightly and a fingertip pressed lightly into the dough should leave an impression that springs back slowly — not immediately, not permanently.
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3
For the tsubu-an: cook the azuki beans until fully tender, drain most of the liquid, and work the beans with the sugar and salt over moderate heat, stirring constantly, until the paste is thick enough to hold a furrow drawn through it with a spoon. The paste must hold its shape at room temperature before use — a filling that slumps at this stage will burst the dough skin during baking. This is where the anpan lives or dies: a tsubu-an that is too wet will saturate the dough from within, destroying the textural contract between enriched bread and distinct filling.
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4
For the crème pâtissière (cream pan): whisk egg yolks and sugar to a pale ribbon, then whisk in the sifted flour. Bring the milk to a bare simmer, pour one-third over the yolk mixture while whisking, then return the combined mixture to the pan. Cook over moderate heat, stirring continuously, until the cream thickens, bubbles once, and draws away from the pan sides. It must be stiff enough to pipe and hold its form when cold — a cream that flows at room temperature will escape the bread on biting. Press clingfilm directly onto the surface and chill completely before use.
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5
Divide the proved dough into equal portions (approximately 60 g each). Flatten each piece into a round. For anpan and cream pan: place a measured portion of filling at the centre, gather the dough edges upward, and pinch firmly to seal with no gaps. Place sealed-side down on a lined tray. Shape cream pan pieces into the traditional glove or shell form by pressing gently with the side of the hand. For curry pan: fill and seal identically, ensuring the filling is cold and compact.
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6
Prove the shaped pieces a second time, covered, until noticeably puffed and the dough feels light under a gentle finger — not taut. For curry pan, this second proof is critical: underproofed dough that enters the frying oil will absorb oil through the underdeveloped skin and produce a dense, greasy interior. Allow full gas development before breading.
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7
Brush the anpan and cream pan pieces with beaten egg wash. Top each anpan with toasted sesame seeds or dried sakura blossom. Bake in an oven preheated to 190 °C until the tops are a deep, even golden brown and the pieces feel light when lifted — a hollow sound when tapped on the base indicates the dough is baked through.
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8
For curry pan: dust each proved piece in plain flour, dip in beaten egg wash, then press into panko breadcrumbs, ensuring an even coarse crust with no bare patches. Deep-fry in neutral oil held at 170 °C, turning once, until the panko crust is a uniform amber and the bread floats high in the oil. The coarse panko crust should be audibly crisp when tapped and visually distinct from the yielding dough beneath.