It is very important to weigh yeast (3 g) as accurately as possible, especially dry or instant yeast , like mine. I use accurate molecular weights .


As for yeast – instant – this is the most non-capricious yeast, they are also called fast. The idea is that they don’t require special temperatures for the liquid ingredients, they can be mixed straight into the flour, and they hardly fail, even for beginners. 

If you take dry (same amount) or fresh pressed (multiply by three), read the advice on the package.


Salt (3 g) is also weighed on accurate scales . But we don’t add it yet.

Now about flour, look for the strongest (the amount of protein in the composition is more than 10 grams). Of course, regular flour works too, but with strong flour you get a slightly more interesting texture.

Just in case, sift dry ingredients through a fine sieve  : flour (150 g), sugar (15 g), instant yeast (3 g). You can add spices that at the same time act as a natural dye (about 2-3 grams): curcumin , purple sweet potato , spicy curry powder , etc.


This is not a mandatory step, but still.


Add soft butter (10 g), milk (15 g) and water (75 g).


Start kneading with your hands or with a hook attachment. After about 5-10 minutes, the dough will become smooth, obedient.


Add salt (3 g). Salt affects the activity of the yeast, preventing the yeast from working too fast or too slow. In fact, it balances the fermentation process, giving the growth process stability. In addition, salt strengthens the gluten bonds in the dough, however, salt absorbs moisture, making the dough tighter, and this interferes with the development of gluten. Therefore, salt is added at the very end, when the gluten is well developed.


At the same stage, in addition to salt, you can add bamboo charcoal (2-3 g). Then your dough will turn black. Or other natural dyes.


After adding, knead the dough for just a minute.


Divide the dough into desired number of buns. I got 270 grams of dough, I divided it into three pieces.



Next round the balls of dough.


Black buns will look the same.

Spread at a distance from each other and cover with a film. Now you need to wait 30-40 minutes for the buns to double in size. Instant yeast allows you to leave the dough at room temperature (25-30 degrees, without drafts). If in doubt, make comfortable conditions for the dough: you can put it in the switched off oven, and pour boiling water over the baking sheet at a lower level.


The buns have doubled in size.


Whisk one egg. Apply a thin layer to the buns with a brush.


Sprinkle generously with white sesame seeds on top . By the way, you can add black bamboo charcoal dye (natural) to the dough , and use black sesame .


Sprinkle black buns with black sesame seeds .


We bake at 180-190 degrees. Approximately 15 minutes for buns of this size. It’s simple – as soon as they become ruddy thanks to the egg coating, you can get it.


It is best to store bread and buns in a paper bag so that a little air can enter inside.