Recipe for Black Sesame Babka :
For the brioche dough you’ll need :
- 350g flour
- 50g sugar
- 2 eggs
- 100g butter
- 110g whole milk or Ribot
- 10g fresh yeast
- 4g salt
In a food processor:
Crumble the fresh yeast, add the flour, then the sugar and salt.
Blend in the food processor using the sheeting attachment.
Attach the dough hook to your food processor, then add the eggs and milk.
Knead for around 10 minutes, until the dough pulls away from the bowl.
Add the soft butter, then knead for a further 10 minutes.
Wrap the bowl in cling film, make small holes in the film and place the bowl at room temperature, set aside.
For the Black Paste filling, you’ll need :
- 150g softened butter
- 50g sugar
- 55g Black Paste
- 15g white sesame (optional)
- 15g black sesame (optional)
First, allow the butter to soften, without melting, either at room temperature or in the microwave for 1 minute on low power.
Add the sugar and mix vigorously.
Add the Black Paste and sesame seeds.
Using a rolling pin, roll out the brioche dough on a clean work surface. Roll out to a thickness of just over a centimetre.
Spread the Black Paste buttercream over your brioche dough.
Make a roll, then cut in half lengthways.
Take the two ends and intertwine them, passing one part over the other to form a twist. Repeat the operation until the end of the dough.
Once braided to the end, place in buttered mold.
Leave to rise a second time for 45 minutes.
Doesn’t everything fit in your mold? Don’t panic!
Place the excess in individual molds for sesame rolls. Don’t forget to add a little cream cheese icing and you’ll have delicious Sesame Rolls!
Preheat oven.
Bake at 180°c for 25 to 30 minutes, depending on your oven.
Enjoy!
Recipe by our friends at Roslina Café! (@roslina_cafe on Instagram)
