The sweet bread of the season is topped with a cherry blossom !
It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :
A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.
Baked 20 minutes at 180 C. OK, the shapes are… what they are.
Only one had a perfect aspect, but they were all delicious. I didn’t make enough.