Korean Black Sesame Bread

Ingredients

• 200 g tapioca flour
• 35 g bread flour
• 30 g black sesame powder (toasted and finely ground)
• 40 g sugar
• 2 g salt
• 150 ml milk
• 40 g unsalted butter (melted)
• 1 egg (large, room temperature, lightly beaten)
• 1 tbsp black sesame seeds (whole, for texture)

Steps

1. 1

   In a large mixing bowl, whisk together the tapioca flour, bread flour, black sesame powder, sugar, and salt until well combined.

2. 2

   In a small saucepan or microwave-safe bowl, heat the milk and melted butter together until the mixture just begins to simmer.

3. 3

   Pour the hot milk and butter mixture into the dry ingredients. Stir immediately with a spatula until a sticky dough begins to form.

4. 4

   Gradually add the lightly beaten egg to the dough, mixing well after each addition until the dough is smooth, thick, and slightly elastic.

5. 5

   Fold in the whole black sesame seeds until they are evenly distributed throughout the dough.

6. 6

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. 7

   Using a scoop or wet hands, divide the dough into 8-10 equal-sized balls and place them on the prepared baking sheet, leaving space between each for expansion.

8. 8

   Lightly spray the dough balls with water using a spray bottle; this helps create the characteristic chewy crust.

9. 9

   Bake for 25-30 minutes, or until the bread has puffed up and the exterior feels firm and crisp to the touch.

10. 10

    Remove from the oven and let cool slightly on a wire rack before serving. The interior should be hollow and chewy.

Notes

These rolls are best enjoyed fresh on the day they are made to maintain the contrast between the crispy shell and chewy interior. If they soften, you can reheat them in an air fryer or oven at 325°F for 3-5 minutes to restore the crunch.

Nutrition per serving

• bread
• snack
• dessert
• baking
• korean
• black sesame
• chewy
• vegetarian