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Black sesame milk buns

Based on 3 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

instagram.com/mlteacup/

“When it comes to how plush, tender, soft, and delicious a bread can be, Japanese milk bread wins. Also known as Hokkaido milk bread, this lightly-sweetened Japanese creation owes its signature texture to the addition of tangzhong, a water or milk-based paste, that helps to lock in moisture, resulting in a remarkably soft and springy bread that stays fresher for longer. It’s the perfect everyday loaf for sandwiches and toasts, but it also works wonderfully for all sorts of buns and rolls like in this recipe.”

Difficulty

Easy 👌
40
min.
Preparation
20
min.
Baking
80
min.
Resting

Ingredients

Pieces:-10+
140 g black sesame seeds
370 g bread flour
120 ml water (lukewarm)
120 ml milk (lukewarm)
7 g active dry yeast
100 g sugar
165 g unsalted butter (melted)
egg
1 tsp salt
vegetable oil
milk
Metric
Imperial

Utensils

  • pot (small)
  • whisk
  • bowl (small)
  • stand mixer with dough hook
  • bowl (large)
  • kitchen towel
  • food processor
  • bench scraper
  • rolling pin
  • oven
  • baking sheet
  • parchment paper
  • pastry brush

Nutrition per serving

Cal
387
Protein
8 g
Fat
22 g
Carb
41 g
  • Step 1/5

    To make the tangzhong mixture, add some flour and water to a pot over medium heat. Whisk constantly until tangzhong thickens, approx. 5 - 7 min. Transfer tangzhong to a small bowl and set aside to cool.
    • 50 g bread flour
    • 120 ml water (lukewarm)
    • pot (small)
    • whisk
    • bowl (small)

    To make the tangzhong mixture, add some flour and water to a pot over medium heat. Whisk constantly until tangzhong thickens, approx. 5 - 7 min. Transfer tangzhong to a small bowl and set aside to cool.

  • Step 2/5

    Add lukewarm milk to a stand mixer bowl. Add yeast and half the sugar. Mix gently until sugar is incorporated. Let rest for 5 min. so the yeast can activate. Mix on low speed. Then add remaining flour, some butter, egg, salt, and tangzhong. Once ingredients are incorporated, increase the mixing speed and mix until a smooth dough forms. Shape the dough into a ball and drizzle some oil over it. Cover and let rise, approx. 1 hr.
    • 120 ml milk (lukewarm)
    • 7 g active dry yeast
    • 50 g sugar
    • 55 g unsalted butter
    • egg
    • 1 tsp salt
    • vegetable oil
    • stand mixer with dough hook
    • bowl (large)
    • kitchen towel

    Add lukewarm milk to a stand mixer bowl. Add yeast and half the sugar. Mix gently until sugar is incorporated. Let rest for 5 min. so the yeast can activate. Mix on low speed. Then add remaining flour, some butter, egg, salt, and tangzhong. Once ingredients are incorporated, increase the mixing speed and mix until a smooth dough forms. Shape the dough into a ball and drizzle some oil over it. Cover and let rise, approx. 1 hr.

  • Step 3/5

    To make the black sesame paste, add black sesame seeds to a food processor and blend until finely ground. Then add remaining sugar and butter and pulse into a smooth paste. On a floured work surface, divide dough into 10 equal pieces. Roll each piece into a small rectangle. Spread some black sesame paste over the dough, leaving a small border around.
    • 140 g black sesame seeds
    • food processor
    • bench scraper
    • rolling pin

    To make the black sesame paste, add black sesame seeds to a food processor and blend until finely ground. Then add remaining sugar and butter and pulse into a smooth paste. On a floured work surface, divide dough into 10 equal pieces. Roll each piece into a small rectangle. Spread some black sesame paste over the dough, leaving a small border around.

  • Step 4/5

    Carefully roll dough into a log, then halve with a knife lengthwise. Braid the two strands together, keeping the filling side up as you braid. Gently stretch the braid and shape into a loose knot, tucking one end underneath the bun and the other end over the top. Repeat this process with remaining dough.

    Carefully roll dough into a log, then halve with a knife lengthwise. Braid the two strands together, keeping the filling side up as you braid. Gently stretch the braid and shape into a loose knot, tucking one end underneath the bun and the other end over the top. Repeat this process with remaining dough.

  • Step 5/5

    Preheat the oven to 180°C/350°F. Transfer buns to a parchment-lined baking sheet and cover with a dish towel. Let proof for approx. 20 min. When ready to bake, brush the buns with some milk. Bake for approx. 15 - 20 min. or until golden brown. Let cool before serving. Enjoy!
    • milk
    • oven
    • baking sheet
    • parchment paper
    • pastry brush

    Preheat the oven to 180°C/350°F. Transfer buns to a parchment-lined baking sheet and cover with a dish towel. Let proof for approx. 20 min. When ready to bake, brush the buns with some milk. Bake for approx. 15 - 20 min. or until golden brown. Let cool before serving. Enjoy!