Black Sesame Toast with Hojicha Crumble
Black Sesame Toast with Hojicha Crumble
Ingredients
For the Dough
- 2 1/2 cups bread flour
- 2 tablespoons skim milk powder
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons black sesame powder
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water, 105-115°F
- 2 tablespoons unsalted butter, softened
- 2 tablespoons black sesame seeds
For the Hojicha Crumble
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon maple syrup
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 1 tablespoon hojicha powder
For Assembly
- 1 egg, beaten, for egg wash (or milk)
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, skim milk powder, granulated sugar, salt, black sesame powder, and active dry yeast. Mix on low speed for 1 minute to combine the dry ingredients.
⏱️ 2 min
- 2
Gradually add the warm water to the dry ingredients while the mixer is running on low speed. Continue mixing until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min
- 3
Add the softened unsalted butter to the dough and continue mixing on medium-low speed for 5-7 minutes, or until the butter is fully incorporated and the dough starts to become smooth and elastic.
⏱️ 7 min
- 4
Add the black sesame seeds to the dough and mix on low speed for 1-2 minutes, until evenly distributed.
⏱️ 2 min
- 5
Remove the dough from the mixer and knead by hand for 1-2 minutes on a lightly floured surface until it forms a smooth, elastic ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place for 60 minutes, or until doubled in size.
⏱️ 60 min
- 6
While the dough is proofing, prepare the hojicha crumble. In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min
- 7
Add the maple syrup and large egg yolk to the butter mixture. Whisk until well combined.
⏱️ 2 min
- 8
Add the all-purpose flour and hojicha powder to the wet ingredients. Mix with a fork or your fingertips until a crumbly texture is achieved. Set aside.
⏱️ 3 min
- 9
Once the dough has proofed, gently punch it down to release the air. Divide the dough into desired portions (e.g., two equal portions for two small loaf pans or one large portion for a standard loaf pan).
⏱️ 3 min
- 10
On a lightly floured surface, roll out each portion of dough into a rectangle using a rolling pin. Shape the dough as desired for your loaf pans (e.g., roll it up tightly into a log).
⏱️ 5 min
- 11
Place the shaped dough into greased loaf pans. Cover loosely with plastic wrap and let it rest for another 15 minutes while you preheat the oven.
⏱️ 15 min•🌡️ 375
- 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 13
Brush the top of each dough loaf with the beaten egg wash (or milk).
⏱️ 1 min
- 14
Generously sprinkle the hojicha crumble over the top of each loaf.
⏱️ 1 min
- 15
Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the crumble starts to brown too quickly, you can loosely tent the loaves with foil.
⏱️ 30 min•🌡️ 375
- 16
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Toast with Hojicha Crumble
Ingredients
For the Dough
- 2 1/2 cups bread flour
- 2 tablespoons skim milk powder
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons black sesame powder
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water, 105-115°F
- 2 tablespoons unsalted butter, softened
- 2 tablespoons black sesame seeds
For the Hojicha Crumble
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon maple syrup
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 1 tablespoon hojicha powder
For Assembly
- 1 egg, beaten, for egg wash (or milk)
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, skim milk powder, granulated sugar, salt, black sesame powder, and active dry yeast. Mix on low speed for 1 minute to combine the dry ingredients.
⏱️ 2 min - 2
Gradually add the warm water to the dry ingredients while the mixer is running on low speed. Continue mixing until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min - 3
Add the softened unsalted butter to the dough and continue mixing on medium-low speed for 5-7 minutes, or until the butter is fully incorporated and the dough starts to become smooth and elastic.
⏱️ 7 min - 4
Add the black sesame seeds to the dough and mix on low speed for 1-2 minutes, until evenly distributed.
⏱️ 2 min - 5
Remove the dough from the mixer and knead by hand for 1-2 minutes on a lightly floured surface until it forms a smooth, elastic ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place for 60 minutes, or until doubled in size.
⏱️ 60 min - 6
While the dough is proofing, prepare the hojicha crumble. In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min - 7
Add the maple syrup and large egg yolk to the butter mixture. Whisk until well combined.
⏱️ 2 min - 8
Add the all-purpose flour and hojicha powder to the wet ingredients. Mix with a fork or your fingertips until a crumbly texture is achieved. Set aside.
⏱️ 3 min - 9
Once the dough has proofed, gently punch it down to release the air. Divide the dough into desired portions (e.g., two equal portions for two small loaf pans or one large portion for a standard loaf pan).
⏱️ 3 min - 10
On a lightly floured surface, roll out each portion of dough into a rectangle using a rolling pin. Shape the dough as desired for your loaf pans (e.g., roll it up tightly into a log).
⏱️ 5 min - 11
Place the shaped dough into greased loaf pans. Cover loosely with plastic wrap and let it rest for another 15 minutes while you preheat the oven.
⏱️ 15 min•🌡️ 375 - 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 13
Brush the top of each dough loaf with the beaten egg wash (or milk).
⏱️ 1 min - 14
Generously sprinkle the hojicha crumble over the top of each loaf.
⏱️ 1 min - 15
Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the crumble starts to brown too quickly, you can loosely tent the loaves with foil.
⏱️ 30 min•🌡️ 375 - 16
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min