Black Sesame Cardamom Milk Buns

This melt-in-your-mouth black sesame cardamom milk bread combines the nutty richness of black sesame with warm cardamom spice in a pillowy soft no-knead dough. The marriage of Asian and European flavors creates something truly special that's become my signature recipe for weekend brunches and holiday mornings.

I first created these buns for a holiday brunch when I wanted something that would wow guests without keeping me in the kitchen all morning. The black sesame swirls against the light dough create a stunning pattern that never fails to elicit oohs and aahs when I bring them to the table.

Ingredients

• Bread flour: Provides structure and chewiness for that perfect pull apart texture
• Cake flour: Creates tenderness and lightness in the final buns
• Active dry yeast: Does the heavy lifting without requiring extensive kneading
• Milk: Creates richness and helps achieve that tender crumb
• Black Sesame Crunchy Butter: Adds intense nutty flavor and beautiful contrast
• Cardamom: Brings warmth and complexity that elevates the entire recipe
• Miso: In both dough and frosting adds subtle umami depth that balances sweetness
• Cream cheese frosting with black sesame: Brings tang and richness to finish the buns

Step-by-Step Instructions

Activate the yeast:

Warm your milk to precisely 110°F using a thermometer to verify the temperature is perfect for yeast activation without killing it. Sprinkle the yeast over the warm milk with a pinch of sugar which provides immediate food for the yeast. Allow it to sit undisturbed for 10 minutes until foamy and fragrant which confirms your yeast is alive and ready to work.

Mix the dough:

Combine the flours, sugar, egg, salt or miso, and butter in a large bowl. Pour in the activated yeast mixture and stir with a spatula until everything comes together. The dough will look shaggy at first but continue mixing until it becomes cohesive. This dough is intentionally tacky but should not leave residue on your fingers when touched lightly. If too wet, add a tablespoon of flour at a time until it reaches the proper consistency.

First rise:

Form the dough into a rough ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and set in a warm spot in your kitchen. Allow to rise for about 60 minutes until doubled in size. The dough should look puffy and when poked gently with a finger, the indentation should remain.

Roll and fill:

On a lightly floured surface, roll the dough into a large rectangle approximately 1/6 to 1/4 inch thick. Spread the Black Sesame Crunchy Butter in an even layer across the surface, leaving a 1/2 inch border all around to prevent filling from escaping. Sprinkle with brown sugar and dust with ground cardamom to taste. The cardamom should be present but not overwhelming.

Shape the buns:

Starting from the long edge, roll the dough tightly into a log shape, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 9 equal pieces. Arrange the cut rolls in a parchment lined 9 inch baking dish with a small amount of space between them to allow for expansion during the second rise.

Second rise and bake:

Cover the shaped buns and let rise for another 60 minutes until they look puffy and have expanded to touch one another. Preheat your oven to 350°F. If desired, brush the tops gently with egg wash for a glossy finish. Bake for 30 to 35 minutes, covering with foil halfway through to prevent over browning. The buns are done when golden and an internal temperature reaches 190°F.

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The Black Sesame Crunchy Butter is truly the star ingredient here. Its deep earthiness paired with the aromatic cardamom creates a flavor combination that reminds me of my travels through Asia but with a cozy European bread texture. My partner now requests these buns for every birthday breakfast, and the recipe has become something of a legend among our friends.

Storage Tips

These milk bread buns maintain their softness remarkably well compared to other homemade breads. Store completely cooled unfrosted buns in an airtight container at room temperature for up to 3 days. If frosted, refrigerate for up to 4 days, bringing to room temperature before serving for the best texture and flavor.

Ingredient Substitutions

This recipe welcomes adaptation to dietary needs without sacrificing flavor or texture. For a vegan version, substitute the egg with 50g silken tofu or mashed banana, use plant based milk, and choose a vegan butter alternative. The frosting can be made with vegan cream cheese and butter substitutes. No Black Sesame Crunchy Butter available? Make your own by grinding black sesame seeds in a food processor with a touch of neutral oil and honey until smooth and spreadable. Alternatively, use store bought black sesame paste mixed with a bit of tahini.

Cultural Context

These buns represent a beautiful fusion of Eastern and Western baking traditions. The technique draws from Japanese milk bread (shokupan) with its cloud like texture, while the filling incorporates black sesame, a staple in many Asian desserts. The addition of cardamom brings in influences from Scandinavian and Middle Eastern baking where the spice is prominently featured in sweet breads.

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These buns are a delightful treat that blend tradition and innovation. They are perfect for any occasion while leaving a lasting impression.

Frequently Asked Questions

→ Can I make these buns vegan?

Yes! You can substitute the egg with 50g silken tofu or 50g mashed banana, use plant-based milk, and vegan butter alternatives. For the frosting, use vegan cream cheese and butter substitutes.

→ What is Black Sesame Crunchy Butter and where can I find it?

Black Sesame Crunchy Butter is a spread made from ground black sesame seeds. You can find it at Asian grocery stores, specialty food shops, or online. Alternatively, you can make your own by grinding toasted black sesame seeds with a little oil until creamy.

→ Can I prepare the dough ahead of time?

Absolutely! The dough can ferment overnight in the refrigerator. Just be sure to bring it to room temperature before shaping the buns.

→ Why does the recipe call for covering the buns with foil while baking?

The foil prevents the tops from burning while ensuring the insides bake through properly. This is especially important for enriched doughs containing sugar, which can brown quickly.

→ Can I use all-purpose flour instead of the bread and cake flour mixture?

While all-purpose flour will work, the combination of bread flour (higher protein) and cake flour (lower protein) creates an ideal texture with both structure and tenderness. If substituting, use about 250g of all-purpose flour.

→ How should I store leftover buns?

Store frosted buns in an airtight container in the refrigerator for up to 3 days. Unfrosted buns can be kept at room temperature for 1-2 days. Reheat briefly in the microwave or oven before serving.