Black Sesame Buns (Bolo Bao)

These black sesame buns are a labor of love. With three components, these buns essentially require making bread, cookies, and a spread (I recommend distributing the labor across two days). This recipe blends the bolo bao, a fond childhood favorite of mine, with the rich nutty flavor of black sesame that I recently haven't been able to get enough of. 

Black Sesame Buns (Bolo Bao)

Makes 14 buns

Ingredients:

for the buns: 

1/4 cup flour

1/3 cup milk

1/3 cup water

2 eggs

1/4 cup sugar

1/3 cup milk

2 1/4 tsp yeast

1/4 tsp salt

2 3/4 cups AP flour

3 tbsp butter, softened

for the filling: 

3/4 cup black sesame powder (easily found at your local Asian grocer)

2 tbsp granulated sugar

2 tbsp brown sugar

1/2 cup milk or coconut milk

1/2 cup shredded coconut

pinch of salt

for the topping: 

1 cup powdered sugar, sifted

6 tbsp unsalted butter, softened

1 egg (room temperature)

1 tsp vanilla

2 cups cake flour, sifted

1/4 cup black sesame powder

1/2 tsp baking powder

1/4 tsp kosher salt

Instructions: 

1. Make the tangzhong. This method pre-cooks some of the flour and liquid, and essentially acts as a natural preservative that keeps bread soft and fluffy for longer. To make, combine 1/4 cup flour, 1/3 cup milk, and 1/3 cup water in a saucepan. Over medium to low heat, stir continuously until mixture resembles pudding. Set aside to cool. 

2. In a large bowl, sprinkle 2 1/4 tsp of yeast over 1/3 cup of warm milk. Allow to sit until yeast is bloomed. Then add 2 eggs, 1/4 cup sugar, and 1/4 tsp salt. When tangzhong is cooled, combine. Then add 2 3/4 cups flour, and knead until dough is smooth and forms a non-sticky ball. 

3. Knead 3 tbsp butter into the dough in small chunks, until butter is evenly distributed and dough is smooth. 

4. Allow dough to rise in a lightly oiled bowl for 1.5-2 hours, or until dough is doubled in size. 

5. While dough is rising, make filling by combining all filling ingredients in a bowl and mixing until smooth. Place in refrigerator to set. 

6. Turn dough onto a lightly floured surface. Divide into 14 equal pieces (should be around 50g each).

7. To shape buns, roll dough into a disk. Place 1-2 tsp filling in center of disk, and fold edges towards the center (like a bao bun). Turn dough seam side down, and roll on surface until seam is closed. Turn seam side up. 

8. When buns are shaped, set aside to rise. You can do this step overnight in the refrigerator, or at room temperature until doubled in size (~1 hour). 

9. While buns are rising, make the cookie topping. In a large bowl, sift 1 cup of powdered sugar. Then add 6 tbsp of softened butter, and beat until fluffy and visibly lightened in color, about 3 minutes. Add 1 egg and 1 tsp vanilla, then fold in 1/4 cup sesame powder, 2 cups of sifted cake flour, 1/2 tsp baking powder, and 1/4 tsp salt. Knead until dough forms. 

10. Between two sheets of parchment paper, roll out dough until 1/8-1/4 inch thick. You may need to divide dough in half. Refrigerate until ready for use. 

11. When buns are risen, preheat oven to 350F. Cut topping into 4 to 5 inch rounds. Place a round atop each bun, and bake for 17-20 minutes.