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Black Sesame Buns

These black sesame buns are made using soft, fluffy milk bread dough enriched with a black sesame filling. They’re inspired by Asian bakery-style soft milk breads, where you’ll often find variations like matcha, red bean or taro—but black sesame is one of the most distinctive, with its deep, nutty flavour. What makes this dough especially soft is the use of a tangzhong (or yu-dane in Japan)—a simple cooked mixture of flour and liquid that helps the bread retain moisture. The result is a light, tender bread that stays soft for longer. They take a bit of time, but the process is straightforward, and the end result feels really special - perfect for a weekend bake or something a little different.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 2 hours 55 minutes
Servings: 6 people
Cuisine: Chinese, Japanese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • Tangzhong:
  • 6 Tbsp water
  • 2 Tbsp bread flour
  • Dough:
  • ½ cup whole milk lukewarm
  • 1 large egg
  • ½ tsp salt
  • 3 Tbsp sugar
  • 3 cups bread flour
  • 2 tsp instant yeast
  • 3 Tbsp unsalted butter softened
  • Black sesame paste:
  • 100 g black sesame seeds
  • 50 g sugar
  • You can also use a ready-made black sesame paste.

Method
 

  1. Make the tangzhong by whisking the water and flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until it thickens into a paste. Set aside to cool to room temperature.
  2. For the sesame paste, blend the sesame seeds and sugar in a small food processor until they release their oils and form a thick, sticky paste. If needed, add a little butter to help it come together.
  3. In a bowl (or stand mixer), combine the tangzhong with the milk, egg, salt, sugar, flour, and yeast. Mix until a soft, slightly sticky dough forms.
  4. Add the butter a little at a time, kneading well after each addition until fully incorporated.
  5. Continue kneading until the dough is smooth, elastic and soft. This should take about 5–8 minutes in a mixer, or a bit longer by hand. If the dough feels too dry, add a splash of milk.
  6. Place the dough in a lightly oiled bowl, cover, and leave to rise for 1–1½ hours, until roughly doubled in size.
  7. Knock back the dough and divide it into 8 equal pieces.
  8. Roll each piece into a square (about 15 cm), then spread a thin layer of sesame paste over it, leaving a small border around the edges.
  9. Fold the dough in half and seal the edges. Cut 4–5 slits lengthwise, then gently twist to create a pattern.
  10. Bring the ends together to form a round bun and pinch to seal. Place on a lined baking tray.
  11. Repeat with the remaining dough, then cover and leave to rise again for 40–50 minutes, until puffy.
  12. Brush with egg wash (or milk for a softer finish) and sprinkle with extra sesame seeds if you like.
  13. Bake in a preheated oven at 180°C for 20–25 minutes, until golden brown.
  14. Let cool slightly before serving.