Cozy and comforting vibes only: imagine a chilly morning, a kettle singing on the stove, and the warm, nutty scent of toasted black sesame folding through the house. I knead this dough with soft hands and a mug of coffee steaming beside me, and somehow the little cardamom-scented swirls feel like a hug. These Black Sesame Cardamom Buns bake into glossy, bronzed pillows with a slightly crunchy black sesame center and a fragrant whisper of cardamom in every bite. They pair perfectly with slow mornings, awkward conversations, or an open window and a book. Trust me — the kitchen will smell like a bakery and your neighbors won’t be mad.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 30 minutes active
- Cook Time: 18–22 minutes per batch
- Total Time: About 2 hours (including rises)
Why This Recipe is Awesome
These buns deliver a contrast I adore: soft, pillowy dough with a slightly gritty, toasty **black sesame** filling and the warm, floral lift of **cardamom**. They look fancy but feel homey — perfect for brunch or a snack when you want something special without calling a pastry chef. Bonus: the smell while they bake will make you drop whatever you’re doing and go check the oven every five minutes (do it — it’s worth it).
Ingredients
For the Main Dish:
- All-purpose flour — 3 1/2 cups
- Instant yeast — 2 1/4 tsp (1 packet)
- Granulated sugar — 1/4 cup
- Salt — 1 tsp
- Whole milk — 3/4 cup, warm (about 110°F)
- Unsalted butter — 4 tbsp (room temperature) + 2 tbsp melted
- Large egg — 1
- Black sesame seeds — 1 cup, toasted and ground (see note)
- Powdered sugar — 1/4 cup (for filling balance)
- Ground cardamom — 1 tsp
- Vanilla extract — 1 tsp
- Extra black sesame seeds for topping — 1–2 tbsp
For the Glaze / Garnish:
- Powdered sugar — 1/2 cup
- Milk or cream — 1–2 tbsp (to thin)
- Pinch of cardamom (optional)
How I Make It
Step 1:
Warm the milk to about 110°F (it should feel warm, not hot). Combine 3 1/2 cups flour, instant yeast, 1/4 cup sugar, and 1 tsp salt in a bowl. Mix the warm milk, 1 egg, and 4 tbsp softened butter, then stir into the dry ingredients until a shaggy dough forms. Turn it onto a lightly floured surface and knead for about 8 minutes until the dough feels smooth and slightly elastic. I hum while I knead — it helps. If the dough feels sticky, dust a little flour, but don’t go overboard.
Step 2:
Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until roughly doubled. While the dough rises, toast 1 cup of black sesame seeds in a dry skillet over medium heat until nutty and fragrant (about 3–4 minutes), then grind them in a food processor with 1/4 cup powdered sugar, 1 tsp ground cardamom, and 2 tbsp melted butter to make a spreadable paste. Taste and adjust sugar or cardamom to your liking. The aroma will make you weak in the knees.
Step 3:
Punch the dough down and roll it into a rectangle about 12×16 inches. Spread the black sesame-cardamom paste evenly, leaving a 1⁄2-inch border. Roll the dough tightly into a log, seam side down, and cut into 8–10 equal pieces. Arrange the buns cut-side up in a greased 9×13 pan or on a baking sheet, about an inch apart for a golden crust. Cover and let proof for another 30–40 minutes.
Step 4:
Preheat your oven to 350°F. Brush the buns with a little beaten egg or melted butter for shine, sprinkle with extra black sesame seeds, and slide them into the oven. Bake for 18–22 minutes until the tops turn deep golden and they sound hollow when tapped lightly. That warm sesame smell will fill the house and make your neighbors ask for samples.
Step 5:
Mix the glaze by whisking 1/2 cup powdered sugar with 1–2 tbsp milk and a pinch of cardamom until smooth. Drizzle the glaze while the buns are still warm, or brush for a subtler sheen. Let them rest 10 minutes so the filling sets slightly, then dig in. They taste best warm with a tender crumb and a slightly sticky, toasty center.
Pro Tips
- Use warm milk (not hot) to activate yeast without killing it — aim for 100–110°F.
- Toast the black sesame seeds until fragrant but not burnt — set a timer, they go from perfect to bitter fast.
- If the paste feels too dry, add 1 tsp neutral oil or extra melted butter to loosen it; too wet? Add a splash more powdered sugar.
- Freeze extra buns after baking; thaw and reheat at 325°F for 8–10 minutes to revive that fresh-baked feel.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for unsweetened almond milk for a dairy-free dough; the texture stays tender but the crumb changes slightly.
- Replace butter with coconut oil for dairy-free; expect a faint coconut note and a slightly softer crust.
- Use store-bought black sesame paste if you don’t want to toast and grind seeds — skip adding extra oil if it already contains one.
- For gluten-free: use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it; rise times may vary.
Variations & Tips
- Add a thin layer of cream cheese under the sesame paste for a tangy, creamy swirl.
- Stir 1 tbsp honey into the sesame paste for a sweeter, stickier filling (great for kids).
- Make mini buns for parties — bake 12–16 smaller rolls and reduce bake time to 12–15 minutes.
- Swap cardamom for 1 tsp ground cinnamon for a warmer spice profile.
- Turn them savory: omit powdered sugar, add 1/2 tsp salt to the paste, and fold in a tablespoon of soy sauce for an umami sesame roll.
- Creative twist: sprinkle flaky sea salt on the glaze for a salted-sesame caramel vibe.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the buns, cover tightly, and refrigerate overnight during the second proof. Bake straight from the fridge, adding a few extra minutes to the bake time.
- Can I double the recipe?
- Sure thing. Use two pans and give the oven space — don’t stack pans too close. You may need to bake in batches or rotate pans halfway through baking.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crust and flavor.
- How do I know it’s done?
- Look for deep golden tops, firm sides, and a hollow sound when you tap the bottom. The internal temperature hovers around 190–195°F for enriched rolls, but you rarely need a thermometer — trust the color and the scent.
- What if I don’t have ingredient X?
- No black sesame? Use toasted white sesame or tahini plus a touch of black food coloring for aesthetics. No cardamom? Use cinnamon or a pinch of nutmeg for warmth.
How I Like to Serve It
I love these warm with a pat of butter or a smear of cream cheese. They pair beautifully with a strong coffee or a lightly spiced chai. Serve them at weekend brunch, bring them to a potluck, or tuck one into a lunchbox for a sweet surprise. In chilly weather, they feel like a cozy blanket in pastry form.
Notes
- Store cooled buns in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Reheat in a 325°F oven for 8–10 minutes or microwave for 10–15 seconds for a quick fix.
Final Thoughts
Closing: Go bake a tray of these and let your kitchen smell like warmth and black sesame love — now go impress someone — or just yourself — with your homemade masterpiece!