Black Sesame Potato Braided SD Milk Buns

I believed I’d strive one thing a bit totally different each within the dough in addition to the shaping for these buns.  We’re going to have fish burgers tonight so needed buns for them.  The braiding was considerably profitable however may very well be higher since this was my first time attempting this.  A barely decrease hydration would have helped this immensely, however guaranteeing a bit extra flour on the dough when making the knots.  The surplus hydration was because of the egg being 11 g too heavy.  Subsequent time I’d beat the egg after which add the right amount.  However general I’m fairly pleased with this primary try.  They’re nearly like kaiser rolls with their 5 lobes.  The gray tone to the buns are associated to the bottom black sesame I’ve added to the dough. As you would possibly know I like black sesame flavour so why not amp it up by have it floor into the dough along with on the buns.

To make 50 g of floor black sesame add 7.1 g sugar and 42.9 g of black sesames to a grinder and grind till a paste develops.  Could make additional however use about 6:1 ratio of toasted black sesame seeds to sugar since black sesame has a drying impact within the mouth that the small quantity of sugar can stability out.


egg wash: 1 yolk, 1 tbsp milk and a pinch of salt, crushed…




Combine the levain components in a jar or pyrex container with house for at the very least 300% development. 

Press down together with your knuckles or silicone spatula to create a uniform floor and to push out air.

At a temperature of 76ºF, it sometimes takes as much as 10-12 hours for this stiff  candy levain to be at peak.  For my starter I sometimes see 3-3.5 occasions improve in dimension at peak.  The levain will scent candy with solely a light tang.



In a sauce pan set on medium warmth, stir the milk and flour till blended. Then prepare dinner for a number of minutes till properly thickened, stirring frequently with a spoon or heat-resistant spatula. Let cool within the pan or, for quicker outcomes, in a brand new bowl.  Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I have to measure the temperature because the tangzhong gelatinizes at this temperature.  You possibly can put together this the evening earlier than and refrigerate it, be certain that it’s lined to forestall it from drying out.



Within the bowl of a stand mixer, add the milk (think about holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain.  Combine after which break up the levain into many smaller items.  Subsequent add the flour, I like to make use of my spatula to combine till there aren’t many dry areas.  Permit the flour to hydrate (fermentolyse) for quarter-hour.  Combine on low velocity after which medium velocity till average gluten improvement this may occasionally take 5-10 minutes.  Chances are you’ll need to scrape the perimeters of the bowl in the course of the first 5 minutes of blending.  Subsequent drizzle within the melted butter slightly at a time, or alternatively add room temperature butter one pat at a time.  Gradual the mixer all the way down to keep away from splashing the butter at you. The dough might come aside, be affected person, proceed to combine till it comes collectively earlier than drizzling or including in additional butter.  As soon as all of the butter has been added and included improve the velocity progressively to medium.  Add the mashed potatoes and floor sesame seeds progressively.  Combine at medium velocity till the gluten is properly developed, roughly 10 minutes.  You’ll want to verify gluten improvement by windowpane throughout this time and cease mixing whenever you get an excellent windowpane.  It’s best to be capable of pull an excellent windowpane.

On the counter, form the dough into a decent ball, cowl within the bowl and ferment for two.5-3.5 hours at 82ºF.  There ought to be some rise seen at this stage.


You possibly can subsequent place the dough into the fridge to relax the dough for about 1.5 hours, this makes rolling the dough simpler to form.  Keep in mind, in case you achieve this the ultimate proof will take longer.  Alternatively, you are able to do a chilly retard within the fridge in a single day, nonetheless, you might discover that this will increase the tang in your bread.


Line a big cookie tray with parchment paper.  Punch the dough down after which divide into 6 equal parts.  Type every into tight boules.  To form, roll right into a flat lengthy oval with a rolling pin.  Roll into a decent tube of at the very least 12” size.  You could have to provide the dough a relaxation if it contracts.  Tie right into a knot, then knot once more and pinch the ends collectively.  Place on a parchment lined cookie tray pinched facet down.  Cowl them and permit them to completely proof about 4-6 hours, they need to move the poke check.


After about 30 minutes of proofing time, whisk your remaining egg and milk after which brush the small boules.


About 30 minutes prior to finish of ultimate proof preheat the oven to 350°F. 

Instantly previous to baking brush the dough once more with the egg and milk combination.  Prime with sesame seeds.


Bake the buns uncovered for 30-35 minutes or till the inner temperature is at the very least 190F. Cowl in case your rolls get brown early within the baking course of.


Take away the buns from the oven and switch to a rack to chill.

My index of bakes

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