Black Sesame Potato Braided SD Milk Buns

I thought I’d try something a bit different both in the dough as well as the shaping for these buns.  We are going to have fish burgers tonight so wanted buns for them.  The braiding was somewhat successful but could be better since this was my first time trying this.  A slightly lower hydration would have helped this immensely, but ensuring a bit more flour on the dough when making the knots.  The excess hydration was due to the egg being 11 g too heavy.  Next time I’d beat the egg and then add the correct amount.  But overall I’m pretty happy with this first attempt.  They are almost like kaiser rolls with their five lobes.  The grey tone to the buns are related to the ground black sesame I’ve added to the dough. As you might know I love black sesame flavour so why not amp it up by have it ground into the dough in addition to on the buns.

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To make 50 g of ground black sesame add 7.1 g sugar and 42.9 g of black sesames to a grinder and grind until a paste develops.  Can make extra but use about 6:1 ratio of toasted black sesame seeds to sugar since black sesame has a drying effect in the mouth that the small amount of sugar can balance out.

egg wash: 1 yolk, 1 tbsp milk and a pinch of salt, beaten…

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76ºF, it typically takes up to 10-12 hours for this stiff  sweet levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

Tangzhong 

In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flour, I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 15 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next drizzle in the melted butter a little at a time, or alternatively add room temperature butter one pat at a time.  Slow the mixer down to avoid splashing the butter at you. The dough may come apart, be patient, continue to mix until it comes together before drizzling or adding in more butter.  Once all the butter has been added and incorporated increase the speed gradually to medium.  Add the mashed potatoes and ground sesame seeds gradually.  Mix at medium speed until the gluten is well developed, approximately 10 mins.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane.

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2.5-3.5 hours at 82ºF.  There should be some rise visible at this stage.

You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

Line a large cookie tray with parchment paper.  Punch the dough down and then divide into 6 equal portions.  Form each into tight boules.  To shape, roll into a flat long oval with a rolling pin.  Roll into a tight tube of at least 12” length.  You may have to give the dough a rest if it contracts.  Tie into a knot, then knot again and pinch the ends together.  Place on a parchment lined cookie tray pinched side down.  Cover them and allow them to fully proof about 4-6 hours, they should pass the poke test.

After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.  Top with sesame seeds.

Bake the buns uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

Remove the buns from the oven and transfer to a rack to cool.

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