Soft sesame milk bread (Print Version)

# Ingredients:

→ For the no-knead milk bread dough

01 - 140 g of warmed milk (plant-based alternatives okay) at 43°C
02 - 55 g of cake flour
03 - 195 g of bread flour
04 - 2-3 g of active dry yeast
05 - 30 g of butter, salted or unsalted, softened
06 - 30 g of granulated sugar, adjust as needed
07 - 1/2 tsp of salt or 1/2 to 1 tsp of miso (white or red)
08 - 1 large egg (or 50 g silken tofu or banana puree for vegan option)

→ For the filling

09 - 1-2 tbsp of brown sugar
10 - A pinch of ground cardamom to taste
11 - 3-4 tbsp of crunchy black sesame butter

→ For the glaze

12 - 1 cup of powdered sugar
13 - 30 g of unsalted butter, softened
14 - 2 tbsp of crunchy black sesame butter
15 - 225 g of softened cream cheese
16 - 1 tsp of vanilla extract
17 - 1 tsp of miso
18 - Optional: black sesame powder for sprinkling

→ Optional

19 - An egg wash (or neutral oil, cream, or softened butter for vegan alternative)

# Instructions:

01 - In the bowl of a stand mixer with a dough hook, combine the flours, sugar, egg, salt (or miso), and butter. Set aside for later.
02 - Dissolve the dry yeast along with a pinch of sugar in the warmed milk. Give it 10 minutes to rest before adding it to the mixer bowl. Mix slowly until you get a stretchy dough. If it’s too sticky, add a touch more flour.
03 - Shape the dough into a ball, cover it up, and leave it in a warm spot for about an hour to rise. For an overnight option, chill it in the fridge, then let it warm to room temp before shaping.
04 - Grease or line a 23 cm pan with parchment paper. Keep it ready to go.
05 - Punch down the dough, then roll it out on a lightly floured surface to a big rectangle about 4-6 mm thick. Spread the sesame butter all over, leaving a 1-cm edge clear. Sprinkle on the cardamom and brown sugar.
06 - Roll the dough into a tight log, then slice it evenly into 9 pieces. Place the slices into the prepared pan. Alternatively, cut the dough into 9 strips and roll each one individually.
07 - Allow the rolls to sit covered for about an hour until they puff up and their size increases by half.
08 - Set your oven to 180°C about 20-30 minutes before you bake, making sure a rack is in the middle position.
09 - Brush the rolls with an egg wash if you'd like and bake for 30-35 minutes. Check after 20 minutes, and cover them with foil if they’re browning too much.
10 - While the rolls are baking, beat together the cream cheese, softened butter, miso, vanilla, black sesame butter, and powdered sugar. You can pipe it on or spread it over the rolls directly.
11 - Take the rolls out of the oven, and let them cool on a rack. When they’re fully cooled, add the glaze on top and sprinkle with sesame powder or powdered sugar if you like.

# Notes:

01 - Make sure the milk isn’t overheated when activating the yeast for the best dough.

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