Black Sesame Knot Recipe

Activate yeast and combine liquids

In a small bowl, whisk the warm milk and warm water. Stir in the granulated sugar and sprinkle the instant yeast over the surface. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and fine sea salt.

Form dough

Add the foamy milk-yeast mixture, softened butter, and the room-temperature egg to the flour. Mix on low speed until the flour is hydrated, then increase to medium and knead 6–8 minutes until a smooth, slightly tacky, elastic dough forms. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Toast seeds

While the dough rises, toast 3/4 cup black sesame seeds in a dry skillet over medium heat, stirring constantly, 3–4 minutes until fragrant. Transfer to a plate to cool slightly.

Grind seeds

When cool enough to handle, transfer the toasted seeds to a spice grinder or food processor and grind to a fairly fine paste (some small texture is fine).

Make filling mixture

In a small bowl, combine the ground black sesame, confectioners' sugar, melted butter, honey, vanilla, and the pinch of salt. Mix until smooth and spreadable; if too thick, add 1/2 teaspoon melted butter or a few drops of warm milk to loosen.

Prepare for shaping

Line two baking sheets with parchment and preheat the oven to 350°F (175°C). Gently deflate the risen dough on a lightly floured surface.

Roll and cut

Divide the dough into two equal pieces. Working with one piece at a time, roll it into a rectangle about 10 x 8 inches and roughly 1/8–1/4 inch thick.

Spread filling

Evenly spread half of the black sesame filling (about half of the filling mixture) over the rolled dough, leaving a 1/4-inch border at the edges.

Fold and slice

Starting at the short edge, roll the dough tightly into a log, sealing the seam. Using a sharp knife or bench scraper, cut the log into 8 equal pieces (for smaller knots, cut into 12). For each piece, take the piece, roll gently into a short rope, then tie into a loose knot (or twist into a figure-eight) and tuck the ends under slightly so it holds shape.

Second rise

Place the shaped knots on the prepared baking sheet about 1.5–2 inches apart. Cover loosely with lightly greased plastic or a towel and let rise 30–40 minutes until puffy.

Egg wash and sprinkle

Whisk the egg with 1 tablespoon milk or water to make an egg wash. Brush each knot lightly with the wash, then sprinkle the tops with the reserved 2 tablespoons toasted black sesame seeds. For a sweeter look, dust very lightly with powdered sugar after baking if desired.

Bake

Bake in the preheated 350°F (175°C) oven for 15–18 minutes, rotating the pans halfway, until the knots are golden brown and sound hollow when tapped on the bottom. Baking time may vary with oven and knot size.

Cool

Transfer the baked knots to a wire rack and let cool 10–15 minutes before serving. If you like, dust lightly with powdered sugar or brush with a thin honey glaze while still warm for extra sheen.