Festive Japanese Sweet Red Bean & Dried Fruit Champagne Bread (Oshiruko Pan) with Holiday Decoration

What Makes This Special

This luxurious Japanese breakfast bread is inspired by the New Year tradition of enjoying sweet red bean soup (oshiruko) for good luck. Here, the creamy, chunky red bean paste is wrapped inside a fluffy, milk-rich dough, lightly infused with champagne for a celebratory aroma and a hint of yeasty complexity. Seasonal dried fruits and candied ginger add color, warmth, and festive sparkle—especially when finished with holiday decorations!

Ingredients

The secret to this bread’s magic is the marriage of Japanese flavors (red bean, yuzu peel) and celebratory flourishes (champagne, gold leaf). Each element helps you greet the New Year with joy and warmth.

For the Dough

• Bread flour (400g): Provides strength and structure for an airy, pillowy crumb.
• Caster sugar (60g): Sweetens and tenderizes.
• Fine sea salt (8g): Balances flavors.
• Instant dry yeast (8g): For gentle fermentation and rise.
• Unsalted butter (60g): Adds richness and softness.
• Whole milk (200ml): Keeps the crumb moist and fluffy.
• Sparkling wine/champagne (100ml): For aroma, subtle tartness, and a festive note.
• Eggs (2, 100g): Contribute to color, flavor, and softness.

For the Filling

• Tsubuan (180g): The classic chunky sweet red bean paste for creamy sweetness.
• Dried fruit mix (70g): Use winter fruits—yuzu peel, apricot, cherry, cranberry—for color and festive brightness.
• Candied ginger (1 tbsp): For gentle warmth.
• Ground cinnamon (1 tsp): Enhances the warming, spicy notes.

For Decoration

• Egg yolk + milk: Shiny golden crust.
• Colored sugar, gold leaf, sesame seeds: Create a festive, holiday-themed finish.

Instructions

Step 1: Prepare the Fruit Mixture

Finely chop all dried fruits and candied ginger. Toss with cinnamon in a small bowl. Let sit for 10 minutes while you start the dough—this plumps them and melds aromas.

Step 2: Make the Dough

In the stand mixer bowl, whisk bread flour, sugar, and salt. Add yeast to one side (avoid direct contact with salt). Warm milk to just above body temperature (~38°C). In a large measuring jug, whisk together lukewarm milk, sparkling wine, and eggs.

With the mixer on low, pour in wet ingredients. Mix until a shaggy dough forms. Increase speed to medium and knead 5–6 minutes, until the dough starts pulling away from the sides.

Step 3: Incorporate Butter & First Rise

Add softened butter, one tablespoon at a time. Knead on medium (about 7–10 min) until the dough is glossy, very elastic, and passes the windowpane test (stretch a piece—if it forms a thin, nearly translucent membrane, it’s ready).

Transfer to a greased bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled (1½–2 hours).

Step 4: Prepare the Filling

While dough rises, combine tsubuan with the chopped dried fruits and ginger. Chill until needed: this firms it up, making shaping easier.

Step 5: Shape the Bread

Turn out the risen dough onto a lightly floured surface. Gently deflate. Divide into 8 equal pieces (about 95g each). Flatten each piece into a round. Spoon 1 heaping tablespoon of filling (about 25g) into the center. Gather the edges, pinch to seal tightly, and shape into a bun, seam side down.

Place buns seam-side down on a parchment-lined baking sheet, spacing well. Cover loosely and let rise until puffy and nearly doubled (45–60 min).

Step 6: Decorate for Festivity

Preheat oven to 180°C (160°C fan). Whisk egg yolk with 1 tbsp milk for egg wash. Gently brush each bun. Decorate with colored sugar, a sprinkle of sesame, and edible gold leaf for a celebratory look.

Step 7: Bake

Bake for 18–22 minutes, rotating halfway, until deeply golden and hollow-sounding when tapped. If browning too fast, tent lightly with foil.

Step 8: Cool & Serve

Cool slightly on a wire rack before serving. Enjoy warm, ideally with a glass of sparkling sake or tea to welcome the New Year.

Pro Tips

• Windowpane test is crucial: Proper gluten development ensures fluffiness and structural integrity—don’t rush the kneading.
• Chill the filling: Cold filling is less likely to leak out and makes clean shaping easier.
• Holiday decorating: Use tweezers for gold leaf, and apply just before baking for best shine.

Troubleshooting

Buns are flat? Likely from under-kneading or over-proofing. Make sure dough is strong and only proof until just doubled.

Filling leaks out? Seal edges tightly and avoid overfilling. Chilling the filling helps it stay put during shaping and baking.

Variations

• Matcha Variation: Add 1 tbsp matcha powder to the flour for a green, earthy layer and contrast.
• White Bean & Citrus: Substitute shiroan (white bean paste) and swap in more yuzu or candied orange peel for a bright, modern twist.
• Sake-Soaked Fruit: Soak dried fruit in sake instead of champagne for a richer, deeper flavor.

Storage

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually; reheat in a warm oven for 8–10 minutes before serving to restore their pillowy texture and aroma.

This festive, warming bread lets you celebrate the Japanese New Year with a joyful blend of tradition, luxury, and winter flavors. Happy baking—Yoi otoshi o!