MATCHA BLACK SESAME BABKA
My number one “love language” has always been quality time. Time is a valuable resource and when someone chooses to spend time with me, it means that they value and prioritize our relationship. I find that quality time can blur with acts of service in the sense that when someone takes the time to do something for me, it equates to spending that valuable resource for me even when I’m not there, and makes that action mean so much more. For my birthday last year, one of my friends made me a matcha black sesame babka after I had shared the recipe as baking inspiration in a passing conversation a few months prior. It was honestly incredible, perfectly moist, and I remember exactly where I was when I finished it: hunched over my kitchen counter trying to extend its life by taking small bites, then sadly washing the empty loaf tin to return. But what stands out to me the most is just thinking about the time and care it must’ve taken to make that perfect, gift-able loaf. Especially after going through the creation process myself trying to replicate it, I’m touched over a year later as I fully comprehend the tolerance and nerves it takes to make a presentable product.
On that note, I think this is my last loaf for a while. I’ve decided that bread is just not my thing — it takes a lot of patience (that I do not have) with all its rising time and overnight sitting, and I’ve found that my bread knife isn’t sharp or serrated enough to cut through loaves cleanly, leaving me constantly with semi-smushed slices/loaves (I mean, look at that sad squished slice below!). Going to stick to my strengths here.
Matcha Black Sesame Babka
Adapted from Smitten Kitchen and FixFeastFlair
Makes 2 loaves
Matcha Dough
4 1/4 cups all-purpose flour, plus extra for dusting
4 tbsp matcha powder
1/2 cup granulated sugar
1 cup whole milk
2 teaspoons active instant yeast
3 large eggs
1/2 cup water and up to 1 to 2 tablespoons extra, if needed
3/4 teaspoon fine sea or table salt
2/3 cup unsalted butter, at room temperature
Neutral oil, for greasing
Black Sesame Filling
3/4 cup roasted black sesame seeds
1/2 cup unsalted butter, at room temperature
Scant 1/2 cup granulated sugar
3 tbsp honey
Simple Syrup
1/3 cup water
6 tablespoons granulated sugar
To make dough: Warm milk in microwave in 30 second increments to ~100-110°F then add yeast. Let milk-yeast mixture sit for 15-20 minutes. Combine the flour, matcha, and sugar in the bottom of the bowl of a stand mixer. Add milk-yeast mixture, eggs and 1/2 cup water, mixing with the dough hook until it comes together into a mass. If it still looks pretty separated, add water 1 tablespoon at a time to coax it along. I needed 1 tbsp extra of water for mine. Place mixer on low and add salt, then butter, 1 tablespoon at a time. Mix until all of the butter is incorporated into the dough, then increase speed to medium for 10 minutes until the dough is completely smooth. Make sure you scrape the bowl a couple times to get all the flour and butter caught on the sides. The dough will begin to pull away from the sides of the bowl and centralize in a mass around the dough hook after 10 minutes. If this isn’t the case, you can add 1 tbsp extra flour to help. Coat a large bowl with oil and place dough inside, then cover with plastic and refrigerate overnight.
To make filling: Combine black sesame seeds, butter, honey, and sugar in a food processor and pulse/grind until fluffy and thoroughly combined.
To assemble: Coat two 9-by-4-inch loaf pans with oil or butter (I use what’s left on the wrapper after using butter for black sesame filling), and line the bottom of each with parchment paper. Divide dough in half, leaving one half in the fridge to chill, and roll out the other on a well-floured surface to about 10 inches in width and 10 to 12 inches in length. The shorter side (width) should be the side closest to you to make rolling easier later. Spread half of the black sesame filling evenly over the dough. Brush the end farthest away from you with water, then roll the dough from the short end closest to you into a long, tight log. Seal the dampened end onto the log. Trim the last 1/2 inch off of each end of the log and cut the log in half lengthwise (you want two long strands) and lay them next to each other on the counter, cut sides up. Join the top ends together by pinching gently, then lift one strand over the other to form a twist. I try to get 2 twists in, but at all times try to keep the cut sides (with the strands of black sesame filling running through them) facing out. Transfer the dough twist to a prepared loaf pan. Repeat this process with the second dough half. Cover both completed dough twists with a damp towel and let rise at room temperature for another hour to hour and a half.
To make syrup: Combine sugar and water in a saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and let cool.
To finish: Heat oven to 375°F. Remove towels and place each loaf on the middle rack of your oven. Bake for 25-30 minutes — the babka is fully baked when there is no resistance to a toothpick test. If toothpick feels rubbery on the inside and comes out with dough on it, return to oven and bake for an additional 5 minutes, then re-test. While baking, check the browning on top — if it is browning quickly, cover with foil. Once babkas are fully baked, remove from oven and brush simple syrup over each. Let the loaves cool in the pan about halfway, then transfer to a cooling rack to complete cooling.
Notes: You can get a cleaner cut of the rolled log if you transfer the log into the freezer for 10-15 minutes before cutting lengthwise.