Black Sesame Tangzhong Babka

• Tangzhong
• 25 grams bread flour
• 1/2 cup water
• Black sesame dough
• 275 grams bread flour
• 75 grams rye flour
• 45 grams (3 tablespoons) ground black sesame seeds
• 1/2 cup whole milk
• 65 grams (1/4 cup) sugar
• 1 egg, beaten
• 30 grams unsalted butter
• 1/2 teaspoon kosher salt
• 2 teaspoons active dry yeast
• Chocolate-nut filling
• 65 grams dark chocolate
• 60 grams unsalted butter
• 25 grams powdered sugar
• 15 grams cocoa powder
• 1 teaspoon ground cinnamon
• 65 grams walnuts, pecans, and almonds (or a mix of your choice), toasted and chopped
• 1 egg, beaten with a splash of water

1. For the tangzhong: Mix flour with water until smooth. Cook over medium-low heat in a saucepan and stir with a wooden spoon, until thick. When swirling wooden spoon around pan, you should be able to see visibly the echoes of the swirl. Transfer to a clean bowl. Take a piece of plastic wrap and gently press it against the surface of the tangzhong. Let cool.
2. For the black sesame dough: Heat milk slightly until lukewarm. Add in yeast and proof for 5 to 10 minutes. You should see a thick layer of foam, indicating the yeast is active.
3. In the bowl of a stand mixer, sift in bread flour, rye flour, black sesame, salt, and sugar. Add in foamy yeast/milk mixture, tangzhong, and beaten egg. Using a paddle attachment, mix on medium-high. Add butter, one chunk at a time, until smooth. Continue mixing on medium-high for about 15 to 20 minutes, until elastic, supple, and super smooth. (Dough will be sticky; don't worry.)
4. Turn out onto a greased bowl, and cover with a towel. Let rise until doubled in size, around 1 to 2 hours, depending on how warm your kitchen is.
5. For the chocolate-nut filling: Melt butter and chocolate together until smooth. Stir in powdered sugar, cocoa, and cinnamon; mixture should form a spreadable paste.
6. Turn dough out onto a lightly floured surface and punch down. Roll into a large 24-inch square. Spread filling evenly over dough, sprinkling chopped nuts all around, and then roll dough up, starting from the short edge. Use a sharp knife and slice through the middle down the length of the dough. Twist two halves over each other and place in a parchment-lined loaf pan, tucking the edges underneath. Cover with plastic and let rise for another 30 to 40 minutes.
7. Meanwhile, preheat oven to 350u0b0F. After rising, brush loaf with egg wash. Bake for 20 to 30 minutes, until golden brown. Let cool and serve warm.

tangzhong, bread flour, water, black sesame dough, bread flour, flour, ground black sesame seeds, milk, sugar, egg, butter, kosher salt, active dry yeast, chocolatenut filling, chocolate, butter, powdered sugar, cocoa, ground cinnamon, walnuts, egg

Taken from food52.com/recipes/81377-black-sesame-tangzhong-babka (may not work)