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.
DIY sakura bean paste (click here)
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.