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These fluffy black sesame cardamom milk buns blend nutty black sesame with aromatic cardamom in an incredibly soft no-knead dough. This fusion of Asian and European tastes makes something truly unique that's now my go-to for lazy weekend gatherings and special holiday breakfasts.
I came up with these buns for a family gathering when I needed something impressive that wouldn't chain me to the kitchen. The dark sesame swirls against the pale dough make such a beautiful pattern that guests always gasp when I bring them to the table.
What You'll Need
- Bread flour: Gives that essential chew and structure for perfect pull-apart texture
- Cake flour: Adds softness and lightness to each bite
- Active dry yeast: Works its magic without demanding tons of kneading
- Milk: Adds that special richness and soft texture
- Black Sesame Crunchy Butter: Delivers bold nutty flavor and stunning visual contrast
- Cardamom: Adds that special warmth that lifts everything up
- Miso: Works in both dough and topping to add subtle depth against sweetness
- Cream cheese frosting with black sesame: Finishes with creamy tang
Cooking Method
- Wake up your yeast:
- Heat milk to exactly 110°F with a thermometer so it's just right for yeast - not too hot or cold. Scatter yeast over warm milk with a tiny bit of sugar to feed it. Let it rest for 10 minutes until it gets bubbly and smells yeasty, showing it's ready to work.
- Create your dough:
- Put flours, sugar, egg, salt or miso, and butter in a big bowl. Pour in your bubbly yeast mixture and mix with a spatula until everything comes together. Don't worry if it looks rough at first - keep mixing until it forms one mass. The dough should feel sticky but not leave stuff on your fingers when touched. If too sticky, add flour one spoon at a time.
- Let it grow:
- Shape dough into a ball and place in an oiled bowl. Cover with plastic or a damp towel and find a warm spot. Wait about an hour until it doubles in size. It'll look puffy, and when you poke it, the dent will stay there.
- Add the filling:
- On a floured surface, flatten dough into a big rectangle about 1/6 to 1/4 inch thick. Spread Black Sesame Crunchy Butter all over, leaving a small border around edges so nothing leaks out. Sprinkle brown sugar and dust with ground cardamom to taste - you want to notice it but not feel overwhelmed.
- Form your buns:
- From the long side, roll everything up tightly into a log, pinching the edge to close it. Use a sharp knife or plain dental floss to cut into 9 even pieces. Put them in a paper-lined 9 inch baking dish with small gaps between them for rising.
- Final rise and cooking:
- Cover your shaped buns and wait another hour until puffy and touching each other. Heat your oven to 350°F. Optional: brush tops with beaten egg for shine. Bake for 30-35 minutes, covering with foil halfway to prevent burning. They're done when golden and reach 190°F inside.
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That Black Sesame Crunchy Butter really makes these special. The deep earthy taste mixed with warm cardamom reminds me of traveling through Asia but wrapped in a comfy European bread texture. My spouse now asks for these every birthday morning, and our friends always beg for the recipe.
Keeping Them Fresh
These milk bread buns stay amazingly soft compared to other homemade options. Keep unfrosted ones in an airtight container at room temperature up to 3 days. For frosted buns, keep in the fridge up to 4 days, but let them warm up before eating for the best flavor and softness.
Swap Ideas
This recipe works great with dietary changes without losing what makes it special. For vegan buns, swap the egg with 50g silken tofu or mashed banana, use plant milk, and grab some vegan butter. The topping works with vegan cream cheese too. Can't find Black Sesame Crunchy Butter? Make your own by blending black sesame seeds with a bit of neutral oil and honey until smooth. Or mix store-bought black sesame paste with some tahini.
Food Heritage
These buns bring together cooking traditions from around the world. The technique comes from Japanese milk bread (shokupan) with its cloud-like softness, while black sesame adds that classic Asian dessert flavor. The cardamom throws in touches from Scandinavian and Middle Eastern sweet breads where this spice shows up all the time.
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These buns bring something old and new to your table. They work for fancy mornings or just because, and they'll definitely get people talking.
Frequently Asked Questions
- → Can I make these buns vegan?
Sure thing! Swap the egg for 50g soft silken tofu or 50g mashed banana, use any plant milk, and grab some vegan butter. For the topping, just go with vegan cream cheese and plant butter options.
- → What is Black Sesame Crunchy Butter and where can I find it?
It's basically a spread made by crushing black sesame seeds. You'll spot it at Asian markets, fancy food stores, or online shops. Don't want to buy it? Just toast some black sesame seeds and blend them with a bit of oil until smooth.
- → Can I prepare the dough ahead of time?
You bet! The dough works great sitting in your fridge overnight. Just pull it out and let it warm up to room temp before you start shaping your buns.
- → Why does the recipe call for covering the buns with foil while baking?
The foil keeps the tops from getting too dark while the insides cook through. This really matters for sweet dough with sugar in it since sugar browns fast and can burn before the middle is done.
- → 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 structure while cake flour makes things tender. If you only have all-purpose, about 250g will do the trick.
- → How should I store leftover buns?
Put frosted buns in a sealed container in your fridge and eat them within 3 days. Buns without frosting can sit on your counter for a day or two. A quick zap in the microwave or a few minutes in the oven will bring them back to life.