Disclosure: This post is sponsored by Aiya Matcha. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
We’re already rolling halfway into February. Gah.
I sometimes get my best ideas while I’m about to fall asleep.
I was thinking about Black Sesame Soup and how a paste would taste in bun form.
This matcha and black sesame roll combination came to me during one of those nights when I was tossing and turning and couldn’t sleep.
A twist on the classic cinnamon roll, I paired a thick and nutty black sesame paste with a soft matcha dough and rolled it up to create these Matcha Black Sesame Rolls. An extra drizzle of sweet matcha icing seals the deal.
PERFECTLY PAIRED: MATCHA & SESAME
Both black sesame and matcha are very Asian flavours. You’ll see lots of Asian desserts with the two flavours together. The nuttiness of the black sesame pairs well with the earthiness of matcha.
HOW TO MAKE BLACK SESAME MATCHA BUNS
We’ll start by making a basic bun dough and flavour it with high-quality matcha.
Then, make an easy sesame paste: I added some white sesame tahini to the filling which really amplifies the taste and helps keep the ground up sesame powder from flying everywhere.
Roll up the dough like you would a cinnamon roll.
Cut the dough, assemble them into a baking vessel, and pop them into the oven.
Let cool, and cover with a matcha glaze.
These Matcha Black Sesame Rolls are not lacking in flavour and are best enjoyed with a matcha latte for that extra boost of caffeine. 😉
Let me know if you try this recipe — I’d love to see your creations! Tag me on Instagram @siftandsimmer or leave me a comment below.
Matcha Black Sesame Rolls
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 250 g all-purpose flour
- 125 ml warm whole milk
- 30 g granulated sugar
- 3 g active dry yeast
- 2 g sea salt
- 15 ml avocado oil
- 20 g beaten egg
- 2 ml vanilla
- 6 g Aiya Culinary Grade Matcha sifted
Black Sesame Filling:
- 30 g white sesame tahini sesame paste
- 60 g granulated cane sugar
- 30 g black sesame powder
- 3 g Aiya Culinary Grade Matcha sifted
- 8 g icing sugar
- 1 splash whole milk
- In a small bowl, combine together the warmed milk, sugar, and yeast. Leave it aside for a few minutes until bubbly.
- In a stand mixer bowl, add in the flour, yeast mixture, salt, oil, egg, vanilla and matcha. Knead on low-medium speed until the dough comes together and is shiny, about 6-7 minutes. If it's too sticky, add in a little bit of flour. Try not to add in too much flour.
- Transfer the dough into a lightly greased bowl and cover with a towel and leave to double in size in a warm location. Depending on the temperature of your room, it may take anywhere from 90 minutes to 2 hours.
Make the black sesame filing:
- In a small bowl, combine together tahini, sugar, and black sesame powder. The mixture will be quite thick. If it's too thick, add in a little bit of the oil from the tahini to help loosen. Set aside.
- Once the dough has risen, deflate the dough and transfer to a work surface dusted with a little flour. Use a rolling pin to roll it into a rectangle 15" by 10" in size.
- With the long edge facing you, spread the black sesame filling evenly on the dough using an offset spatula. Carefully roll up the dough into a log. Divide and cut into 8 even pieces.
- Place the pieces cut side up (with the swirl showing) onto a 8" or 9" round baking pan. Place a piece of plastic wrap over top and leave to double in size in a warm location.
- Preheat oven to 350°F/177°C.
- Once dough has risen, bake at 350°F/177°C for 25 minutes. Cover with foil for the last 5 minutes of the bake if the tops are browning too quickly.
- Remove from the oven and let cool on a cooling rack.
- Cool completely before adding the matcha glaze.
Make the matcha glaze:
- In a bowl, combine the matcha, icing sugar, and a splash of milk. Stir the mixture until it's the consistency you like. Drizzle over top of the cooled buns.