Tangzhong Flour Paste
50 grams bread ﬂour
215 grams water
115 grams unsalted butter, cubed, cold (1 stick)
124 grams sugar
150 grams eggs (3 large)
440 grams bread ﬂour
24 grams nonfat milk powder
7 grams osmotolerant yeast (1 ¾ teaspoons), or 11 grams instant yeast (2⅛ teaspoons)
5 grams nigella seed (1 ½ teaspoons)
5 grams ground mahlab (1 ½ teaspoons)
10 grams salt (2 teaspoons)
Egg Wash and Topping
1 teaspoon water
2 tablespoons sesame seeds
1. First, make the ﬂour paste: In a small saucepan, whisk the ﬂour and water together until smooth. Heat over medium heat, whisking constantly, until thickened and glossy, about 5 minutes. (Alternatively, place in a bowl, cover loosely, and microwave in 30 second intervals until thickened and glossy.)
2. Transfer the ﬂour paste to the bowl of a stand mixer. Add the butter a few pieces at a time, and whisk until the butter is melted and the mixture is fully combined. Add water, sugar, and eggs and whisk until fully combined. Allow to cool to room temperature, 10 to 20 minutes.
3. Add the ﬂour, milk powder, yeast, nigella seeds, and mahlab to the bowl. Using the dough hook, mix on low until the mixture is uniform and no dry ﬂour remains. Cover the bowl loosely, and let stand for 30 minutes.
4. Add the salt and mix on medium speed, until the dough starts to clear the sides and bottom of the bowl (it will remain webby and sticky), about 8 to 10 minutes. The desired dough temperature, if measuring, is 75°F.
5. Proof the dough at room temperature for 90 minutes, covered, with two folds at 30 and 60 minutes.
6. If necessary for space reasons, transfer the mixture to a smaller bowl (leaving room for expansion), and cover tightly and refrigerate for 12 to 18 hours.
To make 2 loaves:
7. Grease two 8 ½-inch by 4 ½-inch loaf pans. For freeform loaves, line a baking sheet with parchment. Divide the dough into six 190-gram portions. Round tightly, and rest the dough, covered, for 30 minutes.
8. Pat and stretch each round into an oval. Fold the long edges of the oval toward the center to form a rectangle. Fold in half along the long axis to form a log and seal. Using your hands, roll the log from center into a 12-inch long rope. Repeat with the remaining dough balls. Braid 3 strands together and transfer to a pan, folding ends of strands under loaf. Repeat for a second loaf.
9. Cover the loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size (the dough should rise to about top edge of pan), 1 ½ to 2 hours. 30 minutes before baking, adjust oven rack to middle position, place baking stone on rack, and heat oven to 325°F.
10. In a small bowl, whisk together the egg and water to make the egg wash. Brush the loaves gently with the egg wash, and sprinkle with sesame seeds. Bake until golden brown, 30 to 40 minutes, rotating the pans halfway through baking. Transfer the pans to a wire rack and let cool for 5 minutes. Remove loaves from the pan, and allow to cool at least 2 hours before slicing.
To make 12 rolls:
7. Line 2 baking sheets with parchment. Divide dough into twelve 95-gram pieces. Round tightly and rest, covered, for 30 minutes.
8. Pat and stretch each round into an oval. Fold the long edges of the oval toward the center to form a rectangle. Fold in half along the long axis to form a log, and seal. Using your hands, roll the log from the center into a 6-inch long rope, and form into twist. Transfer to the pan, and repeat with the remaining dough balls.
9. Cover the rolls loosely with plastic wrap, and allow to rise at room temperature until almost doubled in size, 1 ½ to 2 hours.
10. Brush rolls gently with egg wash and sprinkle with sesame seeds. Bake at 325°F for 15 to 20 minutes, rotating the pans halfway through baking. Transfer the pans to a wire rack and let the rolls cool at least 10 minutes before serving.
Recipe and photo courtesy Andrew Janjigian.
This recipe uses weight measurements, which can be measured out with a kitchen scale. If you have questions about this recipe, please visit Andrew Janjigian’s website to ﬁnd answers to common questions and more details about the breadmaking techniques involved.
Total Fat: 10g
Saturated Fat: 5g
Total Sugar: 12g (Added Sugar: 10g)