Sesame Shokupan (Japanese Milk Bread)

Black Sesame Filling

Thoroughly combine the black sesame paste with powdered sugar.

Mixing

Combine all the dough ingredients, except the butter.

Mix on low to combined for 7-8 minutes, then develop gluten on high for 10-12 minutes, till smooth (can take up to 30 minutes for the average stand mixer)

Add butter, mix on low for 4-5 minutes to incorporate.

Mix on high for 4-5 minutes to get a smooth final dough.

Proof for 15-30 minutes. (Higher mixing time = lower proof time)

Divide the dough into 5 equal pieces (104g) and ball up, then rest for 15 minutes.

Roll flat, and spread 30g of sesame filling onto each one.

Fold both sides in to seal in the fillings, rest for 5 minutes.

Roll flat again.

Cut the dough into 3 strips, and braid. (Optional step.)

Roll and place in 7.5x7.5x7.5cm Shokupan Tin.

Proof till 1cm beneath the top, slide in the tin cover.

Bake at 170°C/340°F with fan for 20 minutes.

Remove from tin and let cool.