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These fluffy black sesame cardamom milk buns blend nutty black sesame with aromatic cardamom in an incredibly soft no-knead base. This magical mix of Asian and European tastes has turned into my go-to creation for lazy weekend gatherings and special holiday breakfasts.
I came up with these buns for a holiday get-together when I needed something that would impress everyone without keeping me busy all morning. The dark sesame swirls against the pale dough make such a pretty pattern that guests always gasp when I bring them out.
Ingredients
- Bread flour: Gives the buns their awesome stretchy, chewy texture
- Cake flour: Makes everything super soft and delicate
- Active dry yeast: Works its magic without needing lots of kneading
- Milk: Adds a lovely richness and keeps everything moist
- Black Sesame Crunchy Butter: Brings strong nutty flavor and gorgeous dark swirls
- Cardamom: Adds a cozy spice kick that makes these buns extra special
- Miso: Used in both dough and topping to add a hint of savory depth
- Cream cheese frosting with black sesame: Adds a zingy richness on top
Step-by-Step Instructions
- Wake up the yeast:
- Heat milk to exactly 110°F checking with a thermometer so it's just right for the yeast without harming it. Scatter yeast over the warm milk with a tiny bit of sugar as an instant yeast snack. Let it sit quietly for 10 minutes until it's bubbly and smells like bread, showing your yeast is good to go.
- Combine your dough:
- Put the flours, sugar, egg, salt or miso, and butter in a big bowl. Pour in your bubbly yeast mix and stir with a spatula until it all comes together. Your dough will look messy at first but keep mixing until it forms a ball. The dough should feel sticky but not stick badly to your fingers when touched. If it's too wet, just add flour one spoonful at a time.
- Let it grow:
- Shape your dough into a rough ball and pop it in a lightly oiled bowl. Cover with plastic or a damp cloth and put it somewhere warm. Let it grow for about 60 minutes until it's twice as big. The dough should look puffy and if you poke it gently, the dent should stay.
- Add the filling:
- On a floured surface, roll the dough into a big rectangle about 1/6 to 1/4 inch thick. Spread Black Sesame Crunchy Butter evenly across, leaving a small border around the edges so filling doesn't squeeze out. Sprinkle brown sugar on top and dust with ground cardamom. You want to taste the cardamom but not have it take over.
- Form your buns:
- From the long side, roll up the dough tightly into a log, pinching the edge to close it. Using a sharp knife or dental floss, cut into 9 even pieces. Put the rolls in a parchment-lined 9 inch baking dish with tiny gaps between them so they can grow during the second rise.
- Final rise and cooking:
- Cover the rolls and let them puff up for another 60 minutes until they've expanded and touch each other. Heat your oven to 350°F. If you want, brush the tops with beaten egg for shine. Bake for 30 to 35 minutes, covering with foil halfway to stop them from getting too brown. They're done when golden and reach 190°F inside.
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The Black Sesame Crunchy Butter really makes this dish shine. Its rich earthiness plus the fragrant cardamom reminds me of my trips across Asia but wrapped in a comfy European bread texture. My significant other asks for these buns every birthday morning now, and all our friends talk about this recipe.
Storage Tips
These milk bread buns stay soft much longer than most homemade breads. Keep unfrosted buns that have cooled completely in a sealed container at room temp for up to 3 days. If you've added frosting, keep them in the fridge for up to 4 days, but let them warm up before eating for the best taste and texture.
Ingredient Substitutions
You can easily change this recipe to fit different diets without losing what makes it great. For a vegan version, swap the egg with 50g silken tofu or mashed banana, use any plant milk, and grab some vegan butter. The frosting works great with vegan cream cheese and butter too. Can't find Black Sesame Crunchy Butter? Make your own by grinding black sesame seeds in a food processor with a bit of neutral oil and honey until it's smooth enough to spread. Or just mix store bought black sesame paste with some tahini.
Cultural Context
These buns bring together the best of East and West baking styles. The method comes from Japanese milk bread with its super soft, cloud-like feel, while the filling features black sesame, which shows up in tons of Asian sweets. Adding cardamom gives a nod to both Scandinavian and Middle Eastern baking where this spice often stars in sweet bread recipes.
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These buns bring something special to your table by mixing old and new baking ideas. They'll wow everyone at any meal and leave folks talking about them long after.
Frequently Asked Questions
- → Can I make these buns vegan?
Sure thing! Swap the egg for 50g soft silken tofu or 50g smooshed banana, use any plant milk, and go with vegan butter options. For the topping, grab some dairy-free cream cheese and butter alternatives.
- → What is Black Sesame Crunchy Butter and where can I find it?
Black Sesame Crunchy Butter is basically crushed black sesame seeds turned into a spread. You'll spot it at Asian food markets, fancy food stores, or online shops. Don't worry if you can't find it though. Just toast some black sesame seeds and blend them with a splash of oil until they turn smooth and creamy.
- → Can I prepare the dough ahead of time?
You bet! Let the dough do its thing overnight in your fridge. Just remember to pull it out and let it warm up before you start shaping your buns.
- → Why does the recipe call for covering the buns with foil while baking?
The foil works like a shield to keep the tops from getting too dark while the centers finish cooking. This really matters with sweet doughs that have sugar in them since they tend to brown too fast.
- → Can I use all-purpose flour instead of the bread and cake flour mixture?
All-purpose flour works in a pinch, but mixing bread flour and cake flour gives you the best of both worlds. The bread flour adds strength while cake flour brings softness. If you only have all-purpose around, go with about 250g of it.
- → How should I store leftover buns?
Keep buns with frosting in a sealed container in your fridge for up to 3 days. Buns without frosting can stay on your counter for 1-2 days. When you want to eat them, warm them up quickly in the microwave or oven first.