In a large bowl, dissolve yeast in water. Add sugar, bread flour, and salt.
Turn onto a table; knead until smooth and elastic. Add some butter and knead for more a few minutes.
Place the dough in a bowl, cover, and rise in a warm place until doubled.
Punch the bread dough down and divide the bread dough into eight parts. Cover divided dough with a wrapping film; leave them for 10 minutes.
Roll out the dough to make a flat circle. Take approximately 20 g of anko and wrap it with a piece of bread dough.
Pre-heat an oven at 190 °C (374 °F).
Coat the dough with beaten egg and bake for about 16 minutes.
Now your anpan is ready!
