This recipe creates a very soft, cotton-like interior with a rich, golden crust. The black sesame seeds are essential for that classic look and add a subtle, nutty flavor.
Yields: 1 medium-sized round loaf Prep time: 15 minutes + 2 hours rising Air Fryer time: 20-25 minutes
Ingredients
For the Dough:
- Bread Flour: 250g (approx. 2 cups, spooned and leveled)
- Granulated Sugar: 30g (approx. 2 tablespoons)
- Instant Yeast: 1 teaspoon
- Salt: ½ teaspoon
- Warm Milk (whole or 2%): 120ml (approx. ½ cup) – heated to 105-110°F (40-43°C)
- Large Egg: 1, at room temperature (plus 1 more for egg wash)
- Unsalted Butter: 30g (approx. 2 tablespoons), softened to room temperature
For the Topping:
- Egg Wash: 1 egg beaten with 1 teaspoon of water
- Black Sesame Seeds: 1-2 teaspoons
Equipment
- Air Fryer: With a basket large enough to hold a 6 or 7-inch round pan.
- Baking Pan: A 6-inch or 7-inch round cake pan (non-stick is best). Check that it fits inside your air fryer basket before you begin.
- Large Bowl
- Optional: A kitchen scale for precise flour measurement.
Instructions
Phase 1: Make and Rise the Dough
- Activate the Yeast: In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Sprinkle the instant yeast over the top and stir gently. Let it sit for 5-10 minutes until it becomes foamy. This tells you your yeast is alive.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the bread flour, the remaining sugar, and the salt.
- Form the Dough: Pour the foamy yeast-milk mixture and the one beaten egg into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a shaggy, rough dough forms.
- Knead: Turn the dough out onto a clean, lightly floured surface. Knead by hand for 8-10 minutes. The dough will be sticky at first but will become smooth and elastic. You can also use a stand mixer with a dough hook on low speed for 5-7 minutes.
- Add Butter: Add the softened butter to the dough and continue to knead until the butter is completely incorporated and the dough is soft, smooth, and no longer sticky. Form it into a smooth ball.
- First Rise (Proofing): Lightly grease your large bowl. Place the dough ball in the bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Phase 2: Shape and Second Rise
- Shape: After the first rise, gently punch down the dough to release excess air. Turn it out onto a very lightly floured surface. Gently flatten the dough into a disc, then fold the edges into the center to form a tight ball, sealing the seam. Place the dough ball, seam-side down, into your greased baking pan.
- Second Rise: Cover the pan with a clean towel and let the dough rise again for 30-45 minutes. It should puff up significantly and fill the pan, just like in image_0.png.
Phase 3: Air Fry
- Preheat & Top: Preheat your air fryer to 320°F (160°C). This is a crucial temperature; a standard 350°F (175°C) is often too hot and will burn the exterior before the interior is baked.
- The Glaze: Gently brush the top of your risen loaf with the egg wash. Be very gentle so you don’t deflate the dough. Immediately sprinkle generously with the black sesame seeds.
- Bake: Carefully place the baking pan into the air fryer basket. Bake for 20-25 minutes.
- Check for Doneness: At the 20-minute mark, the bread should be deep golden brown, similar to image_1.png. If you have a digital thermometer, the internal temperature of the loaf should reach 190°F (88°C).
- Cool: Remove the pan from the air fryer. Let the bread sit in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
Tips for Success
- Do Not Over-Flour: When kneading, use as little extra flour as possible. Brioche-style dough should be soft; excess flour makes it dry and dense.
- Temperature Matters: Air fryers cook by circulating hot air, which is very efficient. Use the lower 320°F (160°C) setting. If you see the top browning too quickly, you can create a loose tent with aluminum foil to protect it.
- Check the Fit: Always confirm your baking pan fits with the air fryer drawer closed before you put the dough in.
