Fluffy black sesame bread

No-knead black sesame and cardamom milk buns are my go-to weekend baking project when I want to wow my family without hanging out in the kitchen all day. They’re soft, packed with bold flavors, and totally turn an average breakfast into something amazing.

Came up with this one on a rainy morning when I wanted to whip up something special using what I already had at home. Ever since, I bring these as edible gifts for friends and make them all the time.

Ingredients List

• Dough for no-knead milk bread:
• 195 g bread flour: Gives these buns their structure
• 55 g cake flour: For an extra-soft crumb
• 30 g granulated sugar: Tweak the sweetness however you want
• 1 large egg, or 50 g silken tofu, or 50 g mashed banana: Swap to make it vegan
• 1/2 tsp salt, or between 1/2 and 1 tsp miso
• 2 tbsp or 30 g butter (salted or unsalted): Make sure it's soft
• 2 to 3 g active dry yeast
• 140 g milk: Warm to about 110°F, non-dairy milk is totally fine

• For the filling:
• 3 to 4 tbsp black sesame crunchy butter
• 1 to 2 tbsp brown sugar
• Some pinches of ground cardamom: Go by what you like

• For the frosting:
• 225 g cream cheese: Let it get soft first
• 2 tbsp unsalted butter: Also softened
• 1 tsp miso
• 1 tsp vanilla extract
• 2 tbsp black sesame crunchy butter
• 125 g powdered sugar
• Black sesame powder: For sprinkling if you want

• Optional:
• One beaten egg for brushing or use neutral oil, cream, melted butter, or a vegan substitute

Step-by-Step Instructions

Start the dough:

In a stand mixer bowl with the dough hook, toss in your flours, sugar, egg, salt or miso, and the butter. Stir the yeast and a dash of sugar into the warm milk and let it sit for 10 minutes. Pour that into the dry stuff and mix on low speed till everything comes together smooth and stretchy. You want the dough sticky but not leaving gunk all over your fingers. Make a ball, cover up, and let it double up for about an hour at room temp.

Build your buns:

Generously oil or line a 23 cm pan with baking parchment. Gently deflate the dough and roll it out on a lightly floured counter into a big rectangle, about 5 or 6 mm thick. Spread a layer of black sesame butter across, stopping 1 cm from the edges. Shake on some brown sugar and then a little cardamom — taste as you go.

Shape them:

Roll the dough up tight with the filling inside. Slice the log into 9 even pieces and set them in the pan. If you like, cut the dough into 9 strips first and roll them up individually. Let everything puff up for another hour till they're about one and a half times bigger than before.

Bake:

Kick on the oven to 180°C about half an hour before proofing ends. For a glossy finish, brush with egg wash. Bake 30 to 35 minutes — at the 20 minute mark, toss foil over the top so nothing gets too dark.

Make the frosting:

While your buns are baking, beat together cream cheese, soft butter, miso, vanilla, and black sesame butter. Mix in powdered sugar last. Pipe or just spread it on the buns once they've cooled a bit.

Finish and serve:

Move the baked buns to a rack and let them cool down. Once they're cool enough, slather on the frosting. If you like, dust with black sesame powder or a bit of powdered sugar for looks.

The black sesame butter easily steals the show here. It's nutty, ever-so-slightly bitter, and evens out the sweet bread just right. When I first put these out at brunch, my friends all wanted the instructions before they'd even finished one roll.

Storing Leftovers

Stash these buns in a sealed container at room temp for two days. For longer storage, pop them in the fridge for up to 5 days. Rewarm them in the oven or microwave to get that soft texture back. Don’t frost before freezing — you can freeze them (unfrosted) for up to two months. Let them come to room temp, warm slightly, and frost when you’re ready.

Ingredient Swaps

If you can’t get black sesame butter, try black sesame paste mixed with some honey or brown sugar. Out of cake flour? Just use all-purpose flour and swap 2 tablespoons per cup for cornstarch. For dairy-free, go for good vegan margarine instead of butter, and use plant-based cream cheese for the topping.

Pin it

How to Serve These

Best eaten warm, maybe at brunch with a big mug of latte or spiced chai. For a little extra, try sprinkling toasted black sesame seeds on top just before you dig in. They also double as a knockout dessert — serve with a scoop of vanilla or matcha ice cream for a killer flavor combo next to all that black sesame goodness.

Frequently Asked Questions

→ How can I swap out eggs in the recipe?

You can use 50 g of silken tofu or 50 g of mashed banana as a vegan-friendly alternative.

→ What's the secret to smooth black sesame glaze?

Make sure the butter and cream cheese are softened beforehand. Gradually mix in powdered sugar for a creamy texture.

→ Can I prepare the dough ahead of time?

Absolutely! Let the dough rise overnight in the fridge. Bring it to room temperature before shaping.

→ What vegan alternatives can I use here?

Swap regular milk with plant-based milk, use vegan margarine in place of butter, and replace eggs with silken tofu or banana.

→ How do I stop the tops from burning?

Cover the tops with aluminum foil 20 minutes into baking to avoid over-browning.