Description
A soft, fluffy milk bread swirled with nutty black sesame paste, creating a beautiful marble pattern and a delightful balance of sweet and earthy flavors.
Ingredients
Units
Scale
- 300g bread flour
- 40g sugar
- 1 tsp salt
- 1 tsp instant yeast
- 200ml warm milk
- 30g unsalted butter, softened
- 50g black sesame seeds, toasted
- 20g honey
- 1 tbsp water (for sesame paste)
- 1 egg (for egg wash, optional)
Instructions
- Grind the toasted black sesame seeds in a food processor until finely ground. Add honey and 1 tbsp water to form a paste. Set aside.
- In a large bowl, combine bread flour, sugar, salt, and yeast. Mix well.
- Add warm milk gradually and mix until a dough forms. Knead for 5-7 minutes.
- Add softened butter and knead until the dough is smooth and elastic (about 10 minutes).
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into two portions. Roll each portion into a rectangle.
- Spread black sesame paste over one rectangle and place the other dough rectangle on top. Roll up tightly into a log.
- Place the dough log into a greased loaf pan. Cover and let rise again for 40-60 minutes until puffy.
- Preheat oven to 180°C (350°F). Brush the top with egg wash if desired.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure the sesame seeds are fully toasted for maximum flavor.
- The black sesame paste can be made ahead and stored in the fridge.
- Adjust sugar level to taste depending on how sweet you like your bread.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
