Black Sesame and Cardamom Milk Bread Buns

Yield: 9 buns

Ingredients

Milk Bread Dough:

• 1 tsp active dry yeast
• ½ cup + 2 Tbsp (140g) whole milk, lukewarm (110–115°F)
• 1 ½ cups + 2 Tbsp (195g) bread flour
• 7 Tbsp (55g) cake flour
• 2 Tbsp (25g) granulated sugar
• 1 large egg, room temp
• 1 tsp white miso paste*
• 2 Tbsp (30g) unsalted butter, softened

Black Sesame & Cardamom Filling:

• 7 Tbsp (125g) Rooted Fare Black Sesame Crunchy Butter
• 1 ½ tsp ground cardamom

Egg Wash:

• 1 large egg whisked with 1 Tbsp water

Black Sesame Cream Cheese Frosting:

• 8 ounces (226g) full fat cream cheese, softened
• 2 Tbsp (30g) unsalted butter, softened
• 2 Tbsp (35g) Rooted Fare Black Sesame Crunchy Butter
• 1 tsp white miso paste*
• 1 tsp vanilla extract
• ½ cup (57g) confectioners’ sugar, sifted
• black sesame seeds, optional

*Don’t have miso paste on hand? Use ½ tsp salt instead of 1 tsp miso.

Directions

1. In a small bowl, dissolve yeast in lukewarm milk with a pinch of sugar. Mix well and leave undisturbed for about 10 minutes until the mixture gets foamy.
2. In your mixer bowl, whisk together bread flour, cake flour, and sugar. Add egg, miso paste, butter, and yeast mixture. Attach dough hook, then mix on low until the dough starts to come together, 2–3 minutes. Pause to scrape down bowl as necessary.
3. Increase speed to medium-low and knead dough for another 7–8 minutes. Dough will still be kinda sticky at this point.
4. Tip dough out onto a clean, lightly greased work surface and form into a ball. Lightly grease inside of your mixer bowl with neutral oil. Place dough back into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, about 1 hour.
5. Grease a 9" springform pan. Set aside.
6. After dough has doubled in size, punch it down to release excess gas build-up.  Turn out onto a lightly floured surface. Roll dough out to make a 12" by 16" rectangle.
7. Using an offset spatula or the backside of a spoon, spread black sesame crunchy butter onto dough. Dust filling with ground cardamom.
8. Start rolling dough up from the short side, making sure to keep roll tight and even. Pinch seam to seal.
9. Gently stretch the dough to make a log that’s roughly 18" long. Using unflavoured dental floss (or a serrated knife), cut log into 9 equal 2" pieces.
10. Place rolls into prepared pan and cover with beeswax wrap or cling film. Place pan in a warm, dry spot and leave undisturbed for 60 minutes until rolls have puffed up.
11. During this second rise, heat oven to 350°F.
12. Once buns have proofed, lightly brush with egg wash.
13. Bake for 30 minutes or until golden brown. After 20 minutes in the oven, cover pan with aluminum foil.
    NOTE: After baking, the rolls’ interior temperature at the centre should be about 190°F.
14. Transfer pan to wire rack and allow buns to cool completely.
15. Once buns are totally cool, let’s make frosting! In a medium bowl with a handheld mixer, beat together cream cheese, butter, black sesame crunchy butter, miso, and vanilla until smooth. Add confectioners’ sugar, mixing until combined.
16. Remove buns from springform pan. Pipe or spread frosting onto buns. Sprinkle black sesame seeds on top, if you like.

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Slightly adapted from: Kat Lieu (Subtle Asian Baking)