Nyaan Bread

This is copied over from Nyan Bread. I want to try making it with a thin filling of red bean paste and a light icing on top (sort of like a pop-tart). AMichael

Ingredients:

• 1 tsp active dry yeast (1/2 package)
• 1/2 cup warm water
• 1 tbsp sugar
• 3 tbsp soy milk
• 1 tsp salt
• 1 3/4-2 cups bread flour
• 2 tbsp olive oil
• 8 tbsp red bean paste
• 2 tbsp icing sugar

Preparation:

• In a large bowl, dissolve the yeast in warm water. Stir in the sugar, and let stand about 10 minutes, until frothy.
• Stir in the soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
• Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down the dough then roll into ping-pong-ball-sized pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
• Preheat a pan to high heat and lightly oil.
• Roll two balls of dough at a time into two very thin circles. Add 1 tbsp of red bean paste to one, spreading thin, and cover with second circle of dough. Pinch in edges, if needed.
• Add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.
• Prepare the icing sugar with enough water to form a thin icing.
• Brush the icing very thinly onto the tops of the Nyaan.