Dissolve yeast in lukewarm water to activate it.

Mix bread flour, sugar, salt, and yeast water in a mixing bowl. Knead for 1 minute on low speed, 4 minutes on medium speed, and 4 minutes on high speed after adding butter.

Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour.

Prepare the red bean paste by rolling it thinly with a rolling pin. Store in the fridge during summer and at room temperature during winter.

Deflate the risen dough by pressing it gently and roll it out thinly on a floured surface.

Flip the dough, fold it into thirds, and roll it to match the size of the red bean paste.

Place the red bean paste on the dough and press gently to adhere. Roll the dough tightly from top to bottom.

Divide the rolled dough into three equal parts and twist them together to form a braid.

Place the braided dough into a buttered bread tin. Cover with plastic wrap and let it rise for 40 minutes until it reaches the tin height.

Mix cereal and syrup and spread evenly on top of the dough.

Bake at 175°C for 25 minutes. Cover with foil and bake for an additional 10 minutes.

Remove the bread from the oven and immediately take it out of the tin using a spatula. Cool on a wire rack.