Black Sesame Holiday Star Bread with Citrus Glaze

A fluffy tear & share bread with hot chocolate for breakfast is a special memory during Christmas holidays and I wanted to create something that would capture the spirit of Christmas along with my love for bread and that memory! A two-tone milk bread dough perfumed with cardamom and citrus zest. Filled with the sesame crunch butter and finished with a sweet aromatic glaze. It’s soft, nutty, aromatic, tangy and quite special…

I created this recipe for Rooted Fare ‘s Holiday Bakes contest however due to my nut allergy I couldn’t taste it, so obviously I made a simple sweetened sesame paste version and loved the contrast of slight bitterness from black sesame with the floral tang from both cardamom and the glaze. Making it again tomorrow!

*Note: you can totally skip the food coloring and make it as is and use a beaten large egg for the shine.

Prep time: 25-30 mins
Proving time: 75 mins 1st proof & 35 mins second proof
Bake time: 16-20 mins
Serves: 6-8

Ingredients
Dough
200g Bread Flour (I used King Arthur Brand)
40g Cake Flour (substitute with Plain Flour)
45g Instant Mashed Potato Flakes (I use the generic Idahoan Brand)
3g Fine Sea Salt
29g Milk Powder / Dried Milk
2 tsp Ground Cardamom
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
8g Instant Yeast
28g Granulated Sugar
205g Lukewarm Water
55g Salted Butter, softened
Tubes of Red & Green Gel Food Colors (either Wilton or Betty Crocker brand is fine)

*Note: don’t recommend using natural or artificial powdered food colors as they make the bread dry and the post bake color won’t be quite vibrant

Filling
120g Black Sesame Crunch Butter (Rooted Fare)
for a nut free alternative :
150g Toasted Black Sesame Seeds
2 tbsp Floral Honey or Agave Syrup
2 tbsp Salted Butter

For shine
2 tbsp Heavy Whipping Cream
2 tsp Maple Syrup

Citrus Glaze
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
1/2 tbsp Orange Juice + 1/2 tbsp Meyer Lemon Juice (substitute with any citrus)
110g powdered sugar

Directions

🌟 Make sesame paste: If going for the nut-free version then, using a food processor grind the toasted sesame seeds until they release oil and start forming into a coarse paste (about 5-6 mins in short bursts to avoid over heating). Then stir in honey and butter and run the processor for 1-2 mins until a smooth spreadable paste is achieved. Keep it refrigerated until 15 mins before spreading and assembling the loaf.

🌟 Make the dough: In the bowl of a stand mixer, combine all dough ingredients except butter & using dough hook attachment, knead on medium speed for 7-8 mins. Now gradually add butter bit by bit while the mixer is running. Continue kneading for about 15 mins until it’s turned into a smooth ball of dough. Divide equally into 2 portions (by weight), add several drops (adjust the quantity based on your brand) of red gel color to one and green to other. Knead the colors into each piece of dough until fully incorporated. Adjust the quantity of colors based on your desired shade of red & green. Transfer each dough into separate bowls, cover & let them rise until roughly doubled in size (about 75-90 mins)

🌟 Shaping: Divide each risen dough into 2 equal portions (2 red & 2 green). Roll each into balls, cover & let it rest for 10 mins. On a lightly oiled surface, roll out one red ball into a 25cm circle.  Transfer it onto a parchment lined baking sheet. Transfer 40g sesame crunch butter or the sesame paste (from Step 1) & using an offset spatula evenly spread filling leaving at least 0.5cm border. Now roll out the second red ball into same size & place it on top of filling covered disc. Repeat the layering process with filling & green dough discs - leaving the top green disc bare (*note: 40g filling in each layer)

🌟Shaping contd.: Place a 7.5cm circular guide (I use a cookie cutter) in the center & using a sharp knife or pizza cutter cut 16 equal strips through all layers. Pick up 2 adjacent strips & twist them away from each other 3 times then pinch the ends to form a pointy end. Repeat this for remaining strips so that you have an 8-point Star. Cover & let it rise until puffy, about 35-40 mins.

🌟 Baking: Pre-heat oven to 415F (or 205C) and whisk heavy cream & maple syrup until homogeneous. Brush the puffy loaf with the heavy-cream maple syrup mixture. Bake for 16-20 mins or until the center records 200F temp. Meanwhile, whisk the glaze ingredients and keep it aside.

🌟 Finishing: Transfer the loaf to a cooling rack & let it cool for few mins before brushing it with the citrus glaze. Let the glaze set for 15 mins before tearing and sharing! Highly recommend some good Oolong Tea to go with it

Herby Preserved Lemon Soda Bread

As I mentioned recently, soda bread is the easiest way to ease into breadmaking, so why not share a solid savory recipe for all seasons with you all! Utilizing spices, herbs and of course preserved lemon, this particular loaf is very aromatic, flavorful and comes together in no time to serve it during any time of the day really. I served it with some whipped cottage cheese swirled with harissa however nothing beats a hefty slathering of good old butter.

*Note: to make it gluten free, just use 235g Gluten Free flour mixed with 3/4 tsp Xantham Gum

INGREDIENTS (1 medium loaf)

Dry Ingredients

200g Bread Flour or High Protein Flour (extra for dusting) 

35g Spelt Flour or Whole Wheat Flour 

15g Old Fashioned Oats (not the quick cooking variety) - more to finish

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tbsp Curry Powder (potent kind)

1.5 tbsp Za’atar

2 tsp Crushed Rose Petals

1 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (reduce to 1/4 tsp if the preserved lemon using is on saltier side)

Filling

35g Super Cold Salted Butter, cut into pieces

35g Preserved Lemon, de-seeded & finely chopped (for reference I used the one from Mina brand)

40g Roasted Pumpkin Seeds

5g Fresh Marjoram Leaves, chopped (substitute with fresh oregano leaves)

15g Fresh Chives, finely chopped

15g Fresh Cilantro (including stems), finely chopped (substitute with flat leaf parsley)

Wet Ingredients 

160g Buttermilk, Cold or straight from fridge

15g Honey, Room Temperature

1 large Egg (50g without shell), room temperature 

Directions:

💥 Pre-heat oven to 425F / 220C . Line a baking sheet with parchment paper and dust generously with bread flour. Alternatively, line a 4”x5” Loaf Tin with parchment paper with over hang on two sides  

💥 Whisk all dry ingredients in a large bowl. Carefully tip the cold butter and massage by hands until the butter break down into pea size bits and are coated with dry ingredients mix. Now add rest of the filling ingredients and gently mix everything by hand. Make a well in the center

💥 Whisk all wet ingredients in a large jug. Once well combined, transfer into the well of dry ingredients and filling in the large bowl. Using a spatula, gently mix everything until everything is just combined (no floury spots) to form a rough dough

💥 If using the loaf tin, transfer the dough into prepared tin. Smoothen the top, sprinkle extra oats and run a knife through the center length-wise and bake for 30-35 mins or until baked. Or transfer dough mixture from the bowl to the flour dusted sheet. Using floured hands and bench scraper (optional), roughly pat & shape into a round. Sprinkle more flour on top to handle. Once a rough boule is formed, using kitchen shears make a deep cross in the center and bake for 30-32 mins or until it’s golden on the outside and sounds hollow when tapped on the bottom

💥 Let it cool completely before slicing. Serve with softened butter and favorite condiment such Za’atar or Everything Bagel Seasoning spice mixes or hot honey / sweet chili sauce. Poached eggs on the side are perfect too!

Spelt, Anise and Date Soda Bread

Even though I absolutely adore the breadmaking process sometimes the just the ease and speedy results of a Soda Bread is quite nice. From mis en place to freshly baked bread on table experience takes 45-50 mins with only active prep time of 15 mins. This version uses my favorite Spelt Flour and Old Fashioned Oats to bulk it up and give a nuttiness and the Date Syrup Butter although an optional accompaniment is the chef’s kiss! This one may not be a looker but the flavors are so special that with a mug of tea I’m sure you will begin your day with a smile.

*NOTE: can be made Gluten Free by using 280g of GF Plain Flour instead of Bread & Spelt flours here. Alongwith 1 tsp Xantham Gum. But remember the texture will be cakey

Ingredients (1 medium loaf)
Dry Ingredients
170g Bread Flour (more for dusting)
110g Spelt Flour (substitute with whole wheat flour)
60g Old Fashioned Oats
1.5 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Fennel Seeds
1 tbsp Fennel Seeds
1 tsp Ground Cardamom (freshly ground preferred)

Wet Ingredients
60g Chopped Mejdool Dates (substitute with any dried Fruit of your choice like figs or apricots or even chopped candied orange peel)
150ml Cold Buttermilk (straight from the fridge)
125ml Cold Water
30g Date Syrup (substitute with Dark Molasses)

Date Syrup Butter (Optional)
114g OR 1 Stick of Salted Butter, softened at room temperature
2 tbsp Orange Zest
1/2 tsp Ground Cardamom
25g Date Syrup (more to drizzle on top)
2 tsp Toasted Sesame Seeds
Maldon Sea Salt

Directions
💥 Pre-heat oven to 425F. In a large bowl, combine and whisk all dry ingredients in a large bowl and make a well in the center. Combine and whisk all wet ingredients in a measuring jug or a tall coffee mug

💥 Transfer the wet mixture into the large bowl and using a spatula gently mix everything until everything is just combined (no floury spots). Now line a baking sheet with parchment paper and dust generously with bread flour.

💥 Transfer the dough mixture from the bowl to the floured parchment lined sheet (to avoid much handling you can transfer the dough into a parchment lined 8.5”x4.5” loaf tin, smooth the top, run a knife through lengthwise and sprinkle some oats and sesame seeds). Using floured hands and bench scraper (optional), roughly shape into an oval shape (it will be sticky but do not try to knead, just aim to put together). Sprinkle more flour on top to handle. Once a rough dough is formed, using kitchen shears make 3-4 deep crosses on top of the dough and bake for 30-32 mins until it’s baked. When knocked on the base makes a hollow sound (it’s imperative to bake right away after forming the dough as the chemical reaction between Baking Soda and Buttermilk starts instantly and you want to take advantage that by putting in the oven right away)

💥 While it’s baking, make the compound butter - whisk softened butter, orange zest, cardamom and date syrup until combined. Looks glossy, homogenous and smells aromatic (Optional Step). Transfer into a small bowl, drizzle some date syrup on top and finish with sesame seeds & flaky Maldon Sea Salt

💥 Let it cool for 15 mins at least before slicing. Once sliced, slather with some Date Syrup butter (if making) or plain softened salted butter and/or chutney/marmalade. Enjoy!