Black Sesame Babka
- Level: Intermediate
- Yield: 1 9-by-5-inch loaf
- Total: 4 hr
- Active: 1 hr
Ingredients
Dough:
2 1/2 cups (335g) all-purpose flour
2 tablespoons (25g) sugar
1 1/2 teaspoons instant yeast
3/4 teaspoon kosher salt
Zest of half an orange
1/2 cup (120g) whole milk, warm (105º to 110ºF)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
6 tablespoons (85g) unsalted butter, at room temperature
1 large egg, beaten with a splash of water, for egg wash
Filling, recipe follows
Crumble Topping, recipe follows
Glaze, recipe follows
Filling:
1/3 cup (85g) black sesame paste (or 1 cup whole black sesame seeds and 1 tablespoon coconut oil or a neutral oil-- ground together in a high-powered blender)
3/4 cup (150g) granulated sugar
2 tablespoons unrefined coconut oil, melted
1/2 teaspoon kosher salt
Zest of half an orange
Crumble:
1/4 cup (34g) all-purpose flour
1/4 cup (30g) powdered sugar
1 tablespoon black sesame seeds
Big pinch of kosher salt or flakey salt
4 tablespoons (57g) unsalted butter, cold and cubed
Glaze:
1 cup (180g) powdered sugar
Pinch of kosher salt
1 to 2 tablespoons whole milk
Directions
- For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it’s doubled in size, 1 to 2 hours.
- Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings.
- On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it’s too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ½-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes.
- Arrange an oven rack in the lower third and preheat to 350 degrees F.
- Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195ºF, begin checking at 45 minutes.
- While babka is baking, prepare the Glaze (recipe follows).
- Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two.
Filling:
- In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use.
Crumble:
- Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly.
Glaze:
- Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency.