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Put the water and dry yeast into a bowl and mix well.

Add the beaten eggs, sugar, bread flour, and salt, and mix until the dough comes together.

Please knead the dough on the work surface until it becomes smooth and elastic.

Lift the dough and slap it onto the table for about 10 minutes.

After that, add 10g of butter and continue kneading for about 5 more minutes.

Roll the dough into a ball and place it in a bowl lightly greased with butter.

Wrap it in plastic wrap to prevent it from drying out, and let it rise in a warm place about 30–40 minutes.

If the kitchen is cold, place the bowl with the dough into a larger bowl filled with lukewarm water at about 37°C.

3. While the dough inside is fermenting, make the outer dough.

Mix regular flour and baking powder.

Finely chop the lemon peel.

In a separate bowl, mix the softened butter and sugar together until the mixture becomes pale.

Add milk, egg yolk, and finely chopped lemon zest.

Continue adding the flour mixture and mix well until it comes together into a single mass.

Shape it into a long, thin form, wrap it in plastic wrap, and let it rest in the refrigerator for 20 minutes.

When the dough has doubled in size, divide it into 8 equal portions, shape them into balls, and gently knead to remove the air inside.

Cover with plastic wrap and let it rest for about 10 minutes.

Divide the outer dough into eight equal parts.

Lightly dust with flour and roll it out into a circle about 8 cm in diameter.

Wrap the inner dough with this dough.

Sprinkle flour on the surface and use the back of a knife to score a crisscross pattern like a melon.

Place them on a baking tray and let them ferment for another 30 minutes.

Bake in a preheated oven at 170°C for about 15 minutes.

Please place the tray in the center of the oven.

Sweet breads often contain fillings such as jam, cream, or custard.

Also, **anpan**, which is bread filled with sweet red bean paste anko, is also very popular.

Anpan appeared in 1874 and was created in the context of Japan embracing Western culture after the Meiji Restoration in 1868.

This is a combination of Western-style bread dough and Japanese-style sweet red bean paste anko.

It is a symbol of the fusion between East and West, and is still loved by many people today.

Also, Japanese bakeries offer a variety of savory breads, such as yakisoba bread, corn, mayonnaise, tuna, and takana pickled mustard greens.

And there are also fried breads like curry bread.

When I walk into a Japanese bakery, I cant help but be drawn to all the delicious-looking bread.