A Mesmerising Twist on Milk Bread
Imagine slicing into a loaf of soft, pillowy milk bread, only to reveal mesmerising black sesame swirls insideโalmost too pretty to eat!
This Black Sesame Swirl Milk Bread isnโt just visually stunning; itโs also rich, nutty, and incredibly fluffy, thanks to the magic of the tangzhong method.
Whether you’re a seasoned baker or new to bread-making, this recipe will guide you through creating a bakery-worthy loaf at home. Keep reading to discover the secret to achieving that perfect swirl and irresistibly tender texture!
Let’s dive in!
What is black sesame tahini?
Black sesame tahini is a smooth, rich paste made from ground black sesame seeds. It has a deep, nutty, and slightly earthy flavour, often with a hint of natural sweetness. Unlike regular tahini, which is made from white sesame seeds, black sesame tahini has a darker colour and a more intense taste. Itโs commonly used in both sweet and savoury dishes, from drizzling over toast and yogurt to incorporating into baked goods like this Black Sesame Swirl Milk Bread! Plus, itโs packed with nutrients like calcium, iron, and antioxidants, making it a delicious and wholesome ingredient.
As you can see in the image below, this is the black sesame tahini I used in this recipe. Itโs unsalted, meaning it wonโt alter the flavor of our bakes, aside from adding a rich, nutty taste from the black sesame seeds. The texture is thick, making it perfect for incorporating into the dough without affecting its consistency.
I personally love using this oneโit saves me time from making my own black sesame paste. Why not make things easier? ๐
Why youโll like this Black Sesame Swirl Milk Bread recipe
- Nutritious & Delicious โ Black sesame tahini is rich in antioxidants, healthy fats, and essential minerals like calcium, iron, and magnesium, making this bread both tasty and nourishing.
- Aromatic & Flavourful โ The nutty, slightly earthy taste of black sesame perfectly complements the soft and fluffy milk bread.
- Beautiful Swirl Design โ The stunning black-and-white layers make this bread as visually appealing as it is delicious.
- Fun to Make โ The layering and rolling process is simple yet so satisfying, creating a unique accordion-like effect.
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Buy Now โ Ingredients in Black Sesame Swirl Milk Bread recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Warm milk โ Activates the yeast and provides moisture for a soft and fluffy texture.
- Active dry yeast โ Helps the dough rise by creating air pockets, making the bread light.
- Caster sugar โ Feeds the yeast for fermentation and adds a touch of sweetness.
- Bread flourโ Has a higher protein content, which helps develop gluten for structure and chewiness.
- Salt โ Enhances flavour and strengthens the gluten network.
- Egg โ Adds richness, moisture, and helps with structure.
- Unsalted butter โ Provides tenderness and a buttery flavour while enriching the dough.
- Vegetable oil โ Prevents the dough from sticking to the bowl during rising.
- Black sesame tahini โ Adds a nutty, aromatic flavour and gives the swirl its signature look.
Tips for making the BEST Black Sesame Swirl Milk Bread
- Use Warm Milk (Not Hot!) โ Ensure your milk is around 37ยฐC (98ยฐF) to properly activate the yeast without killing it.
- Knead Until Windowpane Stage โ This ensures a soft, stretchy dough with good gluten development. The dough should be elastic and pass the windowpane test before proofing.
- Gradually Add Butter โ Incorporate softened butter slowly to help the dough fully absorb it without becoming greasy.
- Evenly Divide and Roll the Dough โ To achieve a perfect swirl, make sure both doughs are rolled out to equal thickness and aligned neatly.
- Apply a Thin Egg Wash โ This helps create a golden, glossy crust without making the bread too dark.
- Cover with Foil Midway Through Baking โ If the top browns too quickly, loosely tent it with foil around the 20-minute mark to prevent burning.
- Let the Bread Cool Before Slicing โ Cutting too soon can squash the airy texture. Let it cool for at least 30 minutes before slicing for the best results.
- Use the right tool for precise scoring โ A bread lame helps create clean, defined cuts, ensuring the signature accordion pattern bakes beautifully.
How to serve Black Sesame Swirl Milk Bread
- Enjoy Fresh & Soft โ Slice and eat it as is to fully appreciate the soft, fluffy texture and nutty black sesame flavour.
- Pair with a Drink โ Perfect with a cup of coffee, tea, or a warm glass of milk for a cozy treat.
- Spread with Butter & Honey โ A little butter and drizzle of honey enhance the richness of the bread beautifully.
- Turn it into a Sandwich โ Use it for a sweet or savoury sandwich, like peanut butter & banana, or even a light cream cheese spread.
- Toast for Extra Flavour โ Lightly toast and enjoy with a thin layer of butterโit brings out the nuttiness of the black sesame even more!
How to store Black Sesame Swirl Milk Bread
- Room Temperature (Best for Freshness) – Store in an airtight container or wrap in plastic wrap to keep it soft. Keep in a cool, dry place for up to 3 days.
- Refrigeration (Not Recommended) – Storing in the fridge can dry out the bread, so it’s best to avoid it unless necessary.
- Freezing (Best for Long-Term Storage) – Slice the bread and wrap each piece in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. To enjoy, thaw at room temperature or warm in a toaster/oven.
Reheating tips for the Best texture
- In the Oven – Preheat the oven to 350ยฐF (175ยฐC). Place the bread directly on the oven rack or a baking tray, covered loosely with aluminum foil to prevent it from drying out. Heat for about 5-10 minutes until warm and soft.
- In the Toaster – Slice the bread and pop it in the toaster for a quick warm-up. This will bring out the texture and flavour.
- Microwave (Quick Option) – Wrap a slice in a damp paper towel and microwave for 10-15 seconds to bring back moisture without making it too dry.
Check out the video tutorial
Recipe Frequently Asked Questions
Yes! You can knead the dough by hand. It will take more time and effort, but it’s definitely doable. Just make sure to knead the dough until it becomes smooth and elastic.
You can substitute with whole wheat flour, but the texture might be denser. To achieve the soft, fluffy texture, bread flour is recommended.
To make the swirl stand out more, you can add a little extra black sesame paste or tahini before rolling the dough. Just be sure not to overdo it, or it might affect the texture.
Yes, you can. Regular sesame tahini will still work, but the unique flavour of black sesame as well as the swirl will be missing. If you can find black sesame tahini, it will give the bread its signature flavour.
The dough is ready for the next step when it has doubled in size. You can check by gently pressing a finger into the dough. If the indentation stays, it’s ready.
More bread recipes you might like
Soft, fluffy buns with a sweet, fragrant coconut filling โ perfect for a delightful snack or tea-time treat!
Fluffy, golden buns with a crisp, sweet topping โ light, airy, and irresistibly delicious!
Cheesy Sambal Rolls
Savoury and spicy cheesy rollsโ swirled with rich cheese and fiery sambal for an irresistible flavour punch!
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Black Sesame Swirl Milk Bread
- Prep Time: 30 mins
- Proof Time: 3 hours
- Cook Time: 30
- Total Time: 4 hours
- Yield: 1 loaf 1x
- Category: breakfast, afternoon tea, snack, lunch
- Method: Bake
- Cuisine: Asian
Description
This Black Sesame Swirl Milk Bread is ultra-soft, fluffy, and visually stunning with its beautiful swirl pattern. Made using the Tangzhong method, this bread stays moist and tender while the nutty black sesame paste adds a rich depth of flavor. Perfect for breakfast, tea time, or as a unique homemade treat!
Ingredients
For the Tangzhong
- 100 ml milk
- 20 g bread flour
For the loaf
- 125 g warm milk
- 1 tsp active dry yeast
- 50 g caster sugar
- 335 g bread flour
- 1/2 tsp salt
- 1 large egg
- 55 g unsalted butter (softened)
- 1 tsp vegetable oil (for the dough proofing bowl)
- 60 g store-bought black sesame tahini
For the Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
For the Tangzhong
- Cook the milk and the flour in a saucepan over medium-low heat for around 2 to 3 minutes; keep whisking until it turns into a paste.
- Transfer the paste into a small bowl and let it cool down to warm before using.
For the loaf
- Place around 1 tablespoon caster sugar and the yeast into the warm milk. Stir and mix them well. Cover with a small towel for around 5 – 10 minutes or until the surface of the mixture becomes foamy.
- Add flour, salt and the remaining caster sugar into the mixing bowl of a stand mixer. Begin to mix by hand, using a spatula. Mix thoroughly and gradually create a well in the centre of the mix. Pour in the egg, a bloomed yeast mixture and cooled tangzhong.
- Attach a dough hook and start kneading the mixture at low speed until everything comes together. Gradually add the softened butter, a little at a time.
- When all the butter is incorporated, turn the mixer to medium speed. Continue to knead for 5 to 10 minutes or until it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
- Divide the dough into two equal portions using a scale, total weight 705 g, approximately 353 per portion.ย
- Place one portion back into the mixer and knead in black sesame tahini until fully incorporated.
First Proof
- Place both doughs in separate greased bowls, cover, and let them rise until doubled in size (about 2 hours).
Shaping the Dough
- Lightly flour a work surface, release the air, and shape both dough portions into separate balls.
- Cover and rest for 15 minutes.
- Roll each dough into a 21 x 34 cm (8 x 13 inches) rectangle.
- Place the milk bread dough on top of the black sesame dough and align them neatly.
- Turn the dough 90 degrees and roll again into a 21 x 34 cm (8 x 13 inches) rectangleย (be careful with your pressure to keep the two separate layers intact).
Create the Accordion Shape
- Fold the black sesame dough over the milk dough like a book, then fold the milk dough over (two folds).
- Roll the folded dough into a log shape.
- Score the dough with a bread lame to create the accordion pattern.
Second Proof & Baking
- Place the shaped dough into a pullman loaf tin, (no need to line / grease). Cover and let it rise for another 45 minutes to an hour.
- Preheat the oven to 180ยฐC (350ยฐF).
- Brush the top with egg wash for a golden finish.
- Bake for 30 minutes, covering with foil at 20 minutes to prevent over-browning.
Cooling & Serving
- Transfer the bread to a wire rack and let it cool for 30-60 minutes.
- Slice and enjoy the fluffy, nutty, and mesmerising swirl bread with some butter!
Equipment
Buy Now โ Notes
- Feel free to shape / score the dough for your liking.
- Watch my video tutorial here to see how to make the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 107
- Sugar: 5.6 g
- Sodium: 1993 mg
- Fat: 6 g
- Saturated Fat: 3.3 g
- Carbohydrates: 9.5 g
- Fiber: 2.1 g
- Protein: 5.5 g
- Cholesterol: 50 mg
Thank you for joining me in the kitchen today! Keep baking!
