Black Sesame Buns

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These black sesame buns are a twist (literally!) on the Swedish cardamom buns I can't get enough of. The buns are not only beautiful to admire, but they also include my favourite black sesame paste, making them instantly delicious - everyone in the family loves them!

I'll admit that part of the reason I love cardamom buns is because they're so pretty to look at. The intricate twisted knot design inspired me to create my own version, and as I'm always looking for a reason to use black sesame seeds, it only seemed natural that these black sesame buns were born. 

These buns are the perfect blend of sweet and nutty, thanks to the toasted black sesame seeds (which also happen to provide plenty of nutrients and health benefits) and are the perfect accompaniment to your morning coffee or afternoon tea. The contrast of the black sesame paste against the twisted bun shape makes them almost too beautiful to eat, but once the black sesame aroma reaches your senses, you might find that you can't resist!

Like any yeasted bread, these black sesame buns take some love and patience to develop to their full potential, but the effort will be worth your while. I recommend using an electric mixer with dough hooks for the kneading, although is entirely possible to do it by hand (just prepare yourself for a bit of a workout!). Proper time to rest and allow the dough to rise is essential for achieving the best texture for the buns.

Once baked, the buns will keep in an airtight container at room temperature for up to four days. If you don't want to bake all the buns at once, you can freeze them once they've been shaped but before the second rise. Separate the layers with a sheet of baking parchment in an airtight container, and they'll keep for 1-2 weeks in the freezer. When you're ready to bake, place the covered buns on a lined baking sheet at room temperature for several hours until thawed and risen; then brush on the egg wash and bake as usual.

Here's what you'll need to make these black sesame buns:
(Click here to jump straight to the recipe)

For the buns
7g sachet of easy bake yeast
40g caster sugar
250ml milk
30g unsalted butter, cubed
1/2 tsp vanilla extract
500g strong white bread flour, plus extra for dusting
1/4 tsp salt
1 large egg, beaten

For the filling (1 batch of black sesame paste)
100g toasted black sesame seeds
50g flavourless coconut oil
40g light muscovado (brown) sugar

For the finish
1 egg, beaten (for the egg wash)
1-2 tsp toasted black sesame seeds, for sprinkling

And here's what you'll need to do:

Mix the dough

• Lightly grease a large bowl, and set it aside until needed. Weigh the sugar into a small bowl.
  
• Prove the yeast by pouring 50ml of the milk into a bowl and warming it slightly in the microwave - it should not be hot, just lukewarm. Add in a teaspoon of the sugar and the sachet of yeast, and mix together. Let it stand for 5-10 minutes until it starts to bubble and froth.
• Put the flour, salt and the rest of the sugar together in a separate large mixing bowl. Stir to combine with a wooden spoon.
• Meanwhile, put the butter in a small saucepan, and warm gently over medium low heat. When it is melted, add the remaining 200ml of milk and the vanilla extract. Continue heating and swirl until the mixture is combined and the milk is warm. Don't let the mixture get hot.

• Make a well in the centre of the flour mixture. Add the warmed milk mixture, the yeast mixture and the beaten egg.
• Stir gently in one direction with a wooden spoon until it starts to come together.
• Then, using either your hands or the dough hook attachment of an electric mixer, knead the mixture continuously until a smooth, soft and elastic dough forms. This could take up to 15 minutes or so using an electric mixer and even longer by hand (if kneading by hand, you may wish to continue on a lightly floured surface).
• Once the dough is smooth, soft and elastic, shape it into a smooth ball, and transfer it to the greased bowl.
• Cover and set it aside to rise until at least double in size, about an hour (give or take, depending on the temperature of the environment). Popping the dough into a very low oven can encourage the yeast to grow and multiply more quickly. The dough is ready when it is soft and squidgy and the indentations of your fingers remain when you press on it.
• Meanwhile, line a large baking sheet with parchment paper and set it aside whilst you make the black sesame paste. This can also be made in advance of mixing the dough.

Make the black sesame paste

• Toast the black sesame seeds in a large frying pan over medium heat until they smell fragrant and lightly toasted. Allow the seeds to cool. You can skip this step if you're using pre-toasted seeds.
• Grind the seeds to a fine paste using a spice grinder, working in batches, as necessary.
• Add the coconut oil to a mixing bowl, warm it slightly until liquid, then mix in the sugar.
• Add the ground sesame seeds and mix together until combined.
• You could also combine the coconut oil, sugar and toasted sesame seeds using a food processor.

Roll the dough

• Transfer the dough to your floured work surface, and knead it again for a few minutes. Shape it into a rough rectangle, cover with cling film, and rest for 10 minutes.
• Using a lightly floured rolling pin, roll the dough into a rectangle measuring approximately 30 x 45cm. Periodically sprinkle flour underneath and on top of the dough, as required.
• Spread a thin layer of black sesame paste evenly over the entire surface - you can use a palette knife to help you do this. If your black sesame paste has solidified, pop it in the microwave for a few seconds, or stand it in some hot water, until soft enough to spread.

• Fold the dough in thirds across the long edge of the rectangle, and use the rolling pin to smooth it and roll it wider across the short edge, so you end up with a rectangle measuring approximately 30 x 25cm.
• Using a pizza wheel or knife, cut 18 strips from the long edge.

Shape the buns

• Gently lift and stretch each strip whilst twisting it.
• Grab hold of one end of strip between your thumb and middle finger. Leaving a small gap between your index and middle fingers, loosely wrap the dough around the your fingers 1.5 times.
• Finish the knot by bringing the dough between your fingers and down until the two ends meet. Pinch them together and tuck them in at the base of the knot. Place the bun on the lined baking sheet.
• Preheat the oven now to 190C (375F) / 170C Fan.
• When all the buns have been shaped, cover them loosely with cling film, and set them aside for at least 30 minutes to rise. Again, the time will depend on the temperature of your environment. The buns are ready when they are roughly doubled in size, soft and squishy.

Finish and bake

• Finish with an egg wash before baking. Beat an egg in a small bowl, and use a pastry brush to coat each bun. Sprinkle on a few toasted black sesame seeds.
• Bake in the preheated oven for 15-18 minutes until golden. If the buns are browning unevenly, turn the tray around halfway through baking.
• Remove the buns from the oven and transfer to a wire rack to cool completely.

Black Sesame Buns

By Wendy | Serves 4

A 'twist' on the delectable Swedish cardamom buns, these black sesame buns are equally enticing!

Prep Time: 55 minutes plus time for dough to rise
Cook Time: 15 minutes
Yield: 18
Course: Breakfast, Snack
Cuisine: Modern European, Chinese Fusion
Tags: Baking, Sweet Buns

Ingredients

For the buns
7g sachet of easy bake yeast
40g caster sugar
250ml milk
30g unsalted butter, cubed
1/2 tsp vanilla extract
500g strong white bread flour, plus extra for dusting
1/4 tsp salt
1 large egg, beaten

For the filling (1 batch of black sesame paste)
100g toasted black sesame seeds
50g flavourless coconut oil
40g light muscovado (brown) sugar

For the finish
1 egg, beaten (for the egg wash)
1-2 tsp toasted black sesame seeds, for sprinkling

Method

Mix the dough

1. Lightly grease a large bowl, and set it aside until needed. Weigh the sugar into a small bowl.
2. Prove the yeast by pouring 50ml of the milk into a bowl and warming it slightly in the microwave - it should not be hot, just lukewarm. Add in a teaspoon of the sugar and the sachet of yeast, and mix together. Let it stand for 5-10 minutes until it starts to bubble and froth.
3. Put the flour, salt and the rest of the sugar together in a separate large mixing bowl. Stir to combine with a wooden spoon.
4. Meanwhile, put the butter in a small saucepan, and warm gently over medium low heat. When it is melted, add the remaining 200ml of milk and the vanilla extract. Continue heating and swirl until the mixture is combined and the milk is warm. Don't let the mixture get hot.
5. Make a well in the centre of the flour mixture. Add the warmed milk mixture, the yeast mixture and the beaten egg.
6. Stir gently in one direction with a wooden spoon until it starts to come together.
Then, using either your hands or the dough hook attachment of an electric mixer, knead the mixture continuously until a smooth, soft and elastic dough forms. This could take up to 15 minutes or so using an electric mixer and even longer by hand (if kneading by hand, you may wish to continue on a lightly floured surface).
7. Once the dough is smooth, soft and elastic, shape it into a smooth ball, and transfer it to the greased bowl.
8. Cover and set it aside to rise until at least double in size, about an hour (give or take, depending on the temperature of the environment). Popping the dough into a very low oven can encourage the yeast to grow and multiply more quickly. The dough is ready when it is soft and squidgy and the indentations of your fingers remain when you press on it.
Meanwhile, line a large baking sheet with parchment paper and set it aside whilst you make the black sesame paste. This can also be made in advance of mixing the dough.

Make the black sesame paste

9. Toast the black sesame seeds in a large frying pan over medium heat until they smell fragrant and lightly toasted. Allow the seeds to cool. You can skip this step if you're using pre-toasted seeds.
10. Grind the seeds to a fine paste using a spice grinder, working in batches, as necessary.
11. Add the coconut oil to a mixing bowl, warm it slightly until liquid, then mix in the sugar.
12. Add the ground sesame seeds and mix together until combined.
13. You could also combine the coconut oil, sugar and toasted sesame seeds using a food processor.


Roll the dough

14. Transfer the dough to your floured work surface, and knead it again for a few minutes. Shape it into a rough rectangle, cover with cling film, and rest for 10 minutes.
15. Using a lightly floured rolling pin, roll the dough into a rectangle measuring approximately 30 x 45cm. Periodically sprinkle flour underneath and on top of the dough, as required.
16. Spread a thin layer of black sesame paste evenly over the entire surface - you can use a palette knife to help you do this. If your black sesame paste has solidified, pop it in the microwave for a few seconds, or stand it in some hot water, until soft enough to spread.
17. Fold the dough in thirds across the long edge of the rectangle, and use the rolling pin to smooth it and roll it wider across the short edge, so you end up with a rectangle measuring approximately 30 x 25cm.
18. Using a pizza wheel or knife, cut 18 strips from the long edge.


Shape the buns
19. Gently lift and stretch each strip whilst twisting it.
20. Grab hold of one end of strip between your thumb and middle finger. Leaving a small gap between your index and middle fingers, loosely wrap the dough around the your fingers 1.5 times.
21. Finish the knot by bringing the dough between your fingers and down until the two ends meet. Pinch them together and tuck them in at the base of the knot. Place the bun on the lined baking sheet.
22. Preheat the oven now to 190C (375F) / 170C Fan.
23. When all the buns have been shaped, cover them loosely with cling film, and set them aside for at least 30 minutes to rise. Again, the time will depend on the temperature of your environment. The buns are ready when they are roughly doubled in size, soft and squishy.


Finish and bake

24. Finish with an egg wash before baking. Beat an egg in a small bowl, and use a pastry brush to coat each bun. Sprinkle on a few toasted black sesame seeds.
25. Bake in the preheated oven for 15-18 minutes until golden. If the buns are browning unevenly, turn the tray around halfway through baking.
26. Remove the buns from the oven and transfer to a wire rack to cool completely.

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