Homemade Black Sesame Buns: A Braided Delight for Fish Burgers

Homemade black sesame buns are crafted using traditional techniques like levain and tangzhong, featuring a unique grey tone from ground sesame seeds. The buns are shaped into intricate braids, proofed, and baked to create a soft, flavorful base for fish burgers.

author-image
Aqsa Younas Rana
New Update
Homemade Black Sesame Buns: A Braided Delight for Fish Burgers

Homemade Black Sesame Buns: A Braided Delight for Fish Burgers

Elevate your fish burgers with these stunning homemadeblacksesame buns, featuring an intricate braided design. The buns boast a unique grey tone, thanks to the addition of ground black sesame seeds to the dough. Crafted using traditional bread-making techniques like levain and tangzhong, these buns promise a soft, flavorful base for your favorite fish patties.

To create the ground black sesame, combine 7.1g sugar and 42.9g black sesame seeds in a grinder and process until a paste forms. The levain is prepared by mixing ingredients in a jar or Pyrex container, allowing space for at least 300% growth, and fermenting at 76°F for 10-12 hours. For the tangzhong, cook milk and flour in a saucepan until thickened, then cool and refrigerate overnight if desired.

The dough incorporates milk, egg, tangzhong, salt, sugar, levain, flour, melted butter, mashed potatoes, and the prepared ground sesame seeds. After mixing, the dough is fermented for 2.5-3.5 hours at 82°F. Shaping the buns involves dividing the dough into six equal portions, forming tight boules, rolling each into a flat oval, then a 12-inch tube. The tube is tied into a knot, knotted again, and the ends are pinched together.

Shaped buns are placed on a parchment-lined tray, pinched side down, and covered to proof for 4-6 hours or until they pass the poke test. Thirty minutes before the end of proofing, brush the buns with an egg wash made from 1 yolk, 1 tbsp milk, and a pinch of salt. Preheat the oven to 350°F, top the buns with sesame seeds, and bake uncovered for 30-35 minutes or until the internal temperature reaches at least 190°F. Cover the rolls if they brown too quickly.

The result is a batch of "super soft" buns with a striking dark sesame color, perfect for serving with your favorite fish burgers. The author has even created a video to guide home bakers through some of the key steps in crafting these impressive braided sesame buns.