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An up-close shot of a freshly steamed black sesame bun, piled on top of three others in a bamboo steamer, torn in half to reveal its moody dark filling.

Black Sesame Buns

Fluffy steaming hot buns filled with a rich, nutty, and complex black sesame filling that bursts with flavor.
5 from 1 vote
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Prep Time 1 hour
Cook Time 15 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Asian, Chinese
Servings 6 Buns

Equipment

  • 2 Mixing bowls For combining ingredients for the filling and dough.
  • Food scale I highly recommend using a scale when cooking! I use a scale in all of my recipes.
  • Spatula
  • Disposable Gloves
  • Stand Mixer with Dough Hook
  • Rolling Pin
  • Pan or skillet or wok
  • 10 Inch 2-tier bamboo steamer with lid
  • Towel or plastic wrap
  • Knife or Bench Scraper

Ingredients
 

Filling

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (90 g) sugar
  • 2 cups (150 g) black sesame powder

Dough

  • 3/4 cup (175 mL) whole milk, chilled
  • 1 tsp (4 g) active dry yeast
  • 2 cups (280 g) bleached AP flour

Instructions
 

Prep

  • Set up a steamer over the stove. Add water according to the type of pan you’re using.

Filling

  • Combine butter, sugar, and black sesame powder. Using a spatula or a gloved hand, mix until thoroughly combined.
  • Weigh the filling and divide evenly into 6 portions.
  • Using gloved hands, shape into spheres. Place on a plate and freeze for 1 hour until very firm.
    A plate of six frozen balls of black sesame filling

Dough

  • 15 mins before the filling is fully frozen, make the dough. In a bowl, add the chilled milk, yeast, and flour. Stir with a spatula until a dough ball is formed.
  • Using a stand mixer with a dough hook, beat on high speed for 10 mins. You may also use knead with hands for double the amount of time. Initially, the dough will feel very sticky, but as you knead, it should become smooth.

Shape

  • Weigh the dough out and divide it into 6 equal pieces.
  • Take one piece and use a rolling pin to roll it out keeping the center thicker than the edges. Add the filling smooth side up. Gather the edges together using a pinching motion and twist to seal.
  • Place the bun smooth side up on the counter and round it out into a ball.

Steam

  • Arrange the shaped buns in a steamer lined with parchment paper. Cover with its lid and let the buns proof for 1 hour, or until they have doubled in size.
  • Once the buns have proofed, bring the water to a boil. Cover the steamer with a lid and steam on med-high heat, 15 mins.
    An up-close shot of three freshly steamed black sesame buns, arranged in a bamboo steamer
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