Recipe Black sesame and black sugar brioche
Discover black sesame and black sugar brioche, moist and fragrant. Black sesame, with its intense hazelnut notes, and Okinawa black sugar, with its caramelized taste, add a unique, gourmet touch to this recipe, ideal for breakfast or a snack.
- Prep Time
- 2 hours
- Cooking Time
- 20 minutes
- Servings
- 2
Ingredients
- 150 g all-purpose flour
- 20 g white sugar
- 5 g instant dried yeast
- 50 ml warm milk
- 1 egg
- 30 g soft butter, at room temperature
- 1 pinch salt
- 30 g black sesame paste
- 20 g Okinawa brown sugar sirup
- 10 g black sesame seeds
- 1 tablespoon milk (for gilding)
Directions
- In a large bowl, combine the flour, white sugar, baking powder and salt.
- Add warm milk and egg. Knead by hand or in a food processor until the dough begins to form.
- Gradually add the butter while kneading. Continue kneading until you obtain a smooth, elastic dough (about 10 minutes).
- Form the dough into a ball, place in a lightly oiled bowl and cover with a clean tea towel.
- Leave to rise for 1h to 1h30 in a warm place, until the dough doubles in volume.
- Deaerate the dough by pressing lightly, then divide into 2 equal portions.
- Roll out each portion into a rectangle and brush the surface with the black sesame paste and Okinawa brown sugar sirup .
- Roll each rectangle on itself to form a cylinder, then shape into a spiral or ball, as you prefer.
- Arrange the shaped brioches on a baking sheet lined with baking paper. Cover with a tea towel and leave to rise for a further 30 minutes.
- Preheat oven to 180°C (fan-assisted).
- Brush the buns with a little milk to brown them and sprinkle with black sesame seeds.
- Bake for 15 to 20 minutes, until golden and puffed.
