Black Sesame Cardamom Milk Buns (Print Version)
# Ingredients:
→ Dough
01 -
195g bread flour
02 -
55g cake flour
03 -
30g granulated sugar
04 -
1 large egg (or 50g silken tofu or 50g mashed banana for vegan option)
05 -
1/2 teaspoon salt or 1/2-1 teaspoon miso (red or white)
06 -
30g butter, softened
07 -
2-3g active dry yeast
08 -
140g milk, warmed to 43°C (plant-based milk works too)
→ Filling
09 -
3-4 tablespoons black sesame crunchy butter
10 -
1-2 tablespoons brown sugar
11 -
Ground cardamom, to taste
→ Frosting
12 -
225g cream cheese, softened
13 -
2 tablespoons unsalted butter, softened
14 -
1 teaspoon miso
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons black sesame crunchy butter
17 -
120g confectioners' sugar
18 -
Black sesame powder for garnish (optional)
→ Finishing
19 -
Beaten egg for wash (or neutral oil, cream, or softened butter for vegan option)
# Instructions:
01 -
In a stand mixer fitted with the dough hook attachment, combine the flours, sugar, egg, salt (or miso), and butter. Separately mix the yeast with the warmed milk and a pinch of sugar. Let stand 10 minutes until foamy, then add to the dry ingredients. Mix on low speed until an elastic, tacky dough forms. The dough should not leave residue on your fingers. Form into a ball.
02 -
Cover dough and let rise at warm room temperature for about 60 minutes, or refrigerate overnight (bring to room temperature before shaping if refrigerated).
03 -
Generously grease or line a 23cm (9-inch) baking dish with parchment paper.
04 -
Deflate the dough and turn out onto a lightly floured surface. Roll into a large rectangle about 0.5cm thick. Spread the black sesame crunchy butter evenly over the surface, leaving a 1.2cm border. Sprinkle with brown sugar and dust with cardamom.
05 -
Roll the dough into a tight log and cut into 9 even pieces. Alternatively, slice the rectangle into 9 even strips and roll each strip individually. Place rolls in the prepared baking dish.
06 -
Let the rolls proof for 60 minutes until puffy and approximately 1.5 times their original size.
07 -
About 20-30 minutes before baking, preheat the oven to 180°C (350°F) with rack in center position.
08 -
Brush rolls with egg wash if desired for a shinier finish. Bake for 30-35 minutes, covering with aluminum foil after 20 minutes to prevent over-browning.
09 -
While buns are baking, whisk together cream cheese, butter, miso, vanilla extract, and black sesame crunchy butter in a bowl. Mix in confectioners' sugar until smooth. Transfer to a piping bag if desired.
10 -
Remove buns from oven and let cool on a wire rack. Once cooled enough to handle but still warm, spread or pipe frosting over buns. Optionally garnish with black sesame powder or additional confectioners' sugar.
# Notes:
01 -
The dough can also be mixed by hand with a spatula, requiring minimal kneading.
02 -
For a vegan version, substitute egg with silken tofu or mashed banana, and use plant-based milk and butter alternatives.
03 -
Black sesame crunchy butter provides a distinctive nutty flavor that pairs beautifully with the subtle cardamom notes.