Recipe Black sesame and black sugar brioche

Name: Recette Brioche au sésame noir et sucre noir
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 2
Ingredients: 150 g de farine tout usage; 20 g de sucre blanc; 5 g de levure sèche instantanée; 50 ml de lait tiède; 1 œuf; 30 g de beurre doux, à température ambiante; 1 pincée de sel; 30 g de pâte de sésame noir; 20 g de sirop de sucre noir d’Okinawa; 10 g de graines de sésame noir; 1 cuillère à soupe de lait (pour la dorure)

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Portion

Preparation time

2 hours

Cooking time

20 minutes

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.

Image of Recipe Brioche with black sesame and black sugar

Ingredients

For the brioche dough

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

For the trim

30 g black sesame paste
20 g Okinawa brown sugar sirup
10 g black sesame seeds
1 tablespoon milk (for gilding)

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Instructions

Prepare the brioche dough

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).

First growth

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.

Shaping the buns

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.

Second shoot

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.

Cooking

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.

Recipe notes

Tips for an even tastier brioche :

- If the dough seems too dry, add a teaspoon of milk.

- Add a spoonful of honey or brown sugar sirup to the filling for an even more melting texture.

- Mix toasted walnuts or almonds with the black sugar for a crunchy touch.

- Keep the brioches in an airtight tin to preserve their softness. Reheat for a few seconds in the microwave before serving.

Serve your buns with matcha tea or hojicha for an authentic Japanese experience.

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