Ingredients

• 2 3/4 cups all purpose flour
• 2 tablespoons sugar, granulated
• 1/2 teaspoon salt
• 12 ounces unsalted butter (3 sticks); cold
• 4 egg yolks
• 5 tablespoons whole milk

Egg Wash

• 1 egg
• 2 tablespoons water
• 1 pinch salt

Filling Suggestions

• Koshian (fine azuki beans)
• Tsubushian (coarse azuki beans)
• Cooked okinawan sweet potato
• Coconut filling
• Custard
• Apple pie filling

Dough Directions

1. Cust up unsalted butter; keep very cold.
2. Combine all dry ingredients in a large bowl.
3. Cut butter into dry ingredients until it resembles coarse sand.
4. Combine egg yolk and whole milk in a separate container.
5. Add wet ingredients into butter-flour mixture.
6. Mix until combined. Knead a few times bring together.
7. Wrap in plastic wrap and refrigerate at least an hour; overnight is best.
8. Divide into 16 portions.

Assembly

1. Flatten each portion of dough into a circle by hand; thinner on the edges.
2. Place 1 Tablespoon of filling into middle of the dough. Bring edges and crimp together. Round nicely.
3. Arrange on a tray lined with parchment paper. Glaze each manju with egg wash.
4. Bake and 350F for 18-25 minutes, or until golden brown.
5. Cool completely before serving.