Black sesame and saffron milk star bread

To make the tangzhong (Japanese tech, combine the flour, water and milk in a medium saucepan and whisk over medium heat until it reaches mashed potato texture.

To make the dough, add the yeast to the lukewarm milk and stir. Let sit for 10 minutes.

Combine the warm milk and saffron strands together and steep for 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, add the flour, sugar and salt. Whisk and then fit the mixer with a dough hook.

On a low speed, slowly add the milk mixture and the tangzhong. Then add the egg and egg yolk.

Mix on a medium low until thoroughly incorporated.

Gradually add the softened ghee or butter. Let the mixer knead the dough for 5-8 minutes until smooth.

Place the dough ball, seam-side down, in a greased bowl, cover with a damp towel and place in a warm area for 1½ hours.

Turn the dough out onto a lightly floured surface.

Weigh the dough and divide into 3 pieces, then shape each into a ball, cover and leave to sit for 5 minutes.

Roll the first piece of dough into a 25cm circle, and place it on a lined baking sheet. Brush with the melted ghee or butter, leaving a 1cm border around the edges and evenly sprinkle over sesame seeds.

Roll the second piece of dough out and place it on top of the first, smoothing down gently. Repeat the ghee and sesame process.

Top with the third piece of dough and gently press down.

Place a 7cm cookie cutter or glass in the middle of the stacked dough circle.

Using a sharp knife, cut into 16 pieces, working from the cookie cutter outward (the cookie cutter is there to leave an uncut circle of dough in the centre). This is easiest by making four cuts – top, bottom, left and right – then dividing each of those sections into four equal parts. Once you have finished making your cuts you should have a circle of dough in the middle and 16 strips of dough around the outside.

Remove the cookie cutter, and brush a thin layer of egg wash on the 2cm border around the outside.

Take two strips, and twist them away from each other twice, then pinch the ends together into a point. Repeat with the remaining pairs of dough until you have an 8 point star. Pinch the points together again if needed.

Lightly cover the bread with cling film and leave to rise until puffy, approx.1-2 hours.

Meanwhile, make the black garlic butter by placing the 3 finely minced garlic cloves and butter in a blender or food processor. Blitz until smooth. Set aside.

Preheat the oven to 180°C, gas mark 4.

Brush the surface of the star bread with egg wash and sprinkle with salt.

Bake for 30-40 minutes, or until golden brown – it should make a hollow sound when tapped.

Serve with the black garlic butter.

TOP TIP!

If you don’t have saffron, you can substitute 1 tsp of ground turmeric in its place.