Easy Black Sesame Bread Recipe | Soft, Layered & Fragrant

Easy Black Sesame Bread Recipe | Soft, Layered & Fragrant

This soft and fluffy black sesame bread is made using a bread machine and filled with rich, aromatic black sesame paste. Wrapped in multiple layers of sesame filling, it’s nutritious, fragrant, and easier to make than it looks. Step-by-step photos and a short video included.

Course Breakfast

Cuisine American

Prep Time 40

Cook Time 30

Fermentation Time 1 30

Servings

Calories 512kcal

Ingredients

Bread Dough

1 large egg chilled, approx. 50g
130 g pure milk chilled
260 g high-gluten flour
30 g white sugar
3 g highly active yeast
20 g butter softened
3 g salt

Black Sesame Filling

40 g black sesame powder
20 g coconut oil
20 g white sugar
10 ml water

Crumb Topping

25 g medium-gluten flour
10 g white sugar
10 g coconut oil softened

For Finishing

A small amount of beaten egg for egg wash

Instructions

First Kneading

Add the refrigerated egg, milk, bread flour, sugar, and instant dry yeast into the bread machine pan.
Select the dough/knead mode and knead for 5–6 minutes, until the ingredients are fully combined and the dough comes together.
Add the softened butter and salt. Use your hand to gently press and wrap the dough around the butter and salt, then continue kneading on dough/knead mode for another 10 minutes.
The dough should become smooth, fine, and elastic, and be able to stretch into a thin windowpane.

First Fermentation

Shape the dough into a smooth ball and place it back into the bread machine pan.
Select the fermentation/proof function and let the dough rise until doubled in size.
When lightly poked with a finger, the indentation should remain without collapsing or bouncing back.

Prepare the Black Sesame Filling and Crumble

For the black sesame filling, place the black sesame powder, coconut oil, and sugar into a bowl. Add a small amount of water and mix until the filling becomes moist and spreadable with no dry powder remaining. Set aside.
For the crumble topping, place the all-purpose flour and sugar into another bowl. Add the softened coconut oil and rub with your fingers until the mixture becomes crumbly. Set aside.

Shaping and Filling

Remove the fermented dough and place it on a lightly floured surface. Gently press to release excess air.
Roll the dough into a rectangular sheet and lightly press to remove air bubbles around the edges.
Spread an even layer of black sesame filling over the center of the dough.
Fold one side over, spread another layer of filling, then fold the other side over.
Lightly roll the dough again and spread another layer of filling.
Fold once more to fully enclose the filling.
Shape the dough into a square, then cut it into sections about two finger-widths wide.
Take each strip, turn it so the cut, swirled side faces up. Keeping the pieces together, roll the entire dough up as one large roll, with the cut layers visible. Gently transfer the whole roll into the bread machine pan.

Second Fermentation

Select the fermentation/proof function again and allow the dough to rise until doubled in size. The dough should look visibly puffed and feel light to the touch.

Decoration and Baking

Brush the surface of the risen dough evenly with beaten egg, then sprinkle the prepared crumble topping over the top.
Select the bake mode on the bread machine and bake for 30 minutes, until the surface is golden brown with a lightly crisp crust.

Serving

Carefully remove the bread from the machine using heat-resistant gloves. Let it cool for about 5 minutes before serving.
This bread is best enjoyed fresh, when it's soft, fluffy, and fragrant with rich black sesame flavour.

Nutrition