No knead Black Sesame Babka Buns (Vegan)
These no knead Babka buns might look the same as the ones that have a chocolate filling but they are filled with sweet black sesame paste. The nutty flavour of sesame comes through as you bite the bun. They are so easy to make but delicious and also vegan!
Equipment
- 1 Large bowl
- 1 Spatula
- 1 Rolling Pin
Ingredients
For the Tangzhong
- 80 g Strong Bread Flour
- 120 g Boiling Water
For the Babka Dough
- 320 g Plain Flour
- 50 g Sugar
- 1 tsp Salt
- 1 tsp Dry Yeast or Fast Action Dried Yeast
- 200 ml Plant-Based Milk room temp
- 40 g Vegan Butter softened and unsalted
For the Filling
- 2 tbsp Vegan Butter softened and unsalted
- 150 g Sugar
- 100 g Black Sesame Paste
Instructions
For the Tangzhong
- Combine the bread flour and boiling water in a small bowl until all the flour has been hydrated. Leave it for at least 30 minutes.
For the Dough
- Put all the dry ingredients and the tangzhong you made earlier in a bowl and pour your milk in. Mix them with your hand until tangzhong has been thoroughly incorporated into the dough.
- Add vegan butter to the dough and mix with your hand until the dough has been homogenized. You do not need to knead at all. Cover it with cling film or a damp towel, leave it for 2 hours or until double in size, then refrigerate it overnight. it can be refrigerated for up to 3 days.
To Assemble
- Combine all the ingredients of the filling in a bowl and set aside.Transfer the chilled dough onto your floured surface and divide it into 8 pieces. If you want to use only half of the dough, you can freeze the other half of it for up to 1 month.
- Take a piece of the dough and roll it into a 3 millimeter-thick rectangle with a rolling pin, then spread 1/8 of the filling onto the dough leaving small gaps around the dough.
- Gently roll the dough into a log, starting with a long edge, and pinch to seam the dough. Cut the log in half leaving about 2 centimeters of the top of the log uncut.
- Twirl the two strands around each other and tie them in a knot. Push the two ends into the middle of the knot. Repeat this process until you used up all dough pieces.
- Once you have finished tying, put each bun onto a baking paper-lined tray, Cover the tray lightly with a piece of clingfilm and let them rise for about 30 minutes to 1 hour depending on how warm your kitchen is.
- Preheat your oven to 220C (428F).Once your buns have risen, bake them in the preheated oven for 15-17 minutes. Transfer the buns onto a wire rack to cool for 30 minutes before eating. Enjoy!
Notes
- It is important to bake your Babka buns at high temperature for a short time which makes the buns moist and fluffy.
- If you only have tahini which is made from white sesame seeds, and want to use it for your Babka, by all means do so. Those buns will be as good as the ones that are made with black sesame paste.
- These Babka buns can last for about 2 days at room temperature in an airtight container. You don’t have to refrigerate the buns unless your room is very hot.
- The buns can be feezed perfectly for up to 1 month. if you freeze unbaked buns, cover the cake tin tightly to prevent it from getting freezer burn. When you bake the frozen buns, thaw them at room temperature for about 2 hours.