Black Sesame Swirl Brioche! Super fluffy, buttery, and so airy, this vegan brioche has swirls of sweet black sesame seeds!
If you love black sesame as much as I do, you are going to love this brioche. Not only it’s nutty and delicious, but let’s be honest, it also looks pretty cool!
The dough is easy and requires just 6 basic ingredients. Start by kneading bread flour with sugar, warm almond milk, vegan butter, dry yeast, and applesauce to give the dough extra moisture.
Next, you want to cover the dough to touch with plastic film or cover it with a damp towel, and let it rise for 1-2 hours at room temperature or until it has doubled in size. Deflate the dough and keep it in the refrigerator overnight to let flavors develop.
In the meantime, prepare the black sesame filling: toast black sesame seeds in a skillet for a few minutes and then blend with sugar until you get a fine powder. If you have black sesame paste on hand, simply combine 2 tbsp of the paste with 2 tbsp of sugar.
Alternatively, if you are not a fan of black sesame, what about cinnamon sugar?!
The next morning, roll out the dough into a rectangle. Fold it in half, turn a quarter turn, roll it out, and fold it again. This process will create a flakier and a more airy texture.
Once this is done, you want to roll it out into a thin rectangle and spread the sweet black sesame sugar over the dough. Roll it into a roll and letproof for another 2 and a half hours. Once again, it will almost double in size!
25 minutes in the oven, and we end up with a golden brown crust and a beautiful swirl of black sesame!
Serve a thick slice of this brioche with some latte or matcha for a delicious mid-morning or afternoon snack! It’s so buttery and perfectly sweet, with a delicate nutty flavor!
Look at how fluffy the texture is!
Let me know in the comments if you try this Black Sesame Swirl Brioche recipe!
- Place the flour, sugar, dry yeast, salt, and baking powder in the bowl of a stand mixer (or mixing bowl if kneading by hand) fitted with the dough hook attachment. Mix until combined.
- Add the warm almond milk, applesauce, and vanilla extract. Knead for about 2 minutes on slow/medium speed, or until the dough is smooth. Gradually add the butter and keep kneading until the butter is fully incorporated, about 3-5 minutes.
- Transfer to a large bowl, cover with plastic film to touch to prevent the dough from drying, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Punch down to deflate the dough. Cover with plastic film again and refrigerate overnight, or for at least 8 hours to let flavors develop.
- In the meantime, prepare the black sesame filling: Add the black and white sesame seeds to a skillet. Heat over medium heat, stirring regularly until white sesame seeds turn golden brown. Transfer to a bowl and let it cool.
- Add the toasted sesame seeds and sugar to a blender. Blend until you get a fine powder. Set aside.
- The next day, remove the dough from the refrigerator. Place it on a silpat or non-stick surface and roll it out into a rectangle of about 12×7-inch. Fold it in half width wise. Turn your rectangle of dough a quarter turn (90°) and roll it out again. Fold again. Repeat the same step once again and finally roll it out into a 12×7-inch rectangle. This will create a flakier and more airy texture.
- Spread the black sesame sugar over the dough and slightly press with your hands to make it stick to it. If using black sesame paste*, simply spread it over the dough.
- Tightly roll the dough out into a long log. Carefully transfer the log into a loaf pan (I used a 12×5-inch pan). Let it rise in a warm place for about 2 and 1/2 hours. The brioche will almost double in size.
- Preheat oven to 350°F (175°C). Brush the top of the brioche with almond milk and bake for about 25 minutes, or until the top is golden brown. Remove from the oven and let it cool completely before removing from the pan and enjoying!
- This brioche will keep for up to 3 days at room temperature, wrapped in plastic film.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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