Ube and Black Sesame Kanellubar

Directions

1. Combine flour, sugar, salt, and dry yeast in a mixing bowl.

2. Add 1 egg and milk to dry ingredients.

3. Knead the dough until smooth and elastic for about 7 minutes or use a Kitchenaid mixer for ~7 min on medium speed. Add a few drops of ube extract depending on the preferred color.

4. Incorporate the butter into the dough and continue kneading until the butter is fully integrated. Check if the dough is ready by doing the window pane test. The window pane test involves stretching a small portion of dough until it forms a thin, translucent membrane without tearing, indicating sufficient gluten development.

5. Cover the dough and let it rise until doubled in size. The dough can also be proved overnight in the fridge.

6. Uncover the dough and punch down the dough to remove excess air. Rest the dough for 5-10 min so gluten relaxes.

7. Roll out dough into a ~30x20cm rectangle with a rolling pin.

8. Spread a thin layer of black sesame walnut butter on half of the dough (widthwise). Sprinkle sugar and cinnamon on top on the same area as the walnut butter.

9. Fold dough in half hamburger style and cut into 8 equal strips. Twist each strip into a bun shape (feel free to experiment with twisting methods).10. Cover the dough pieces and let them double in size. Rise time will vary based on room temperature.

10. Preheat the oven to 360F & chop walnuts.

11. Brush the risen dough pieces with beaten egg and add chopped walnuts on each bun.

12. Bake in the preheated oven for 12-15 minutes or until golden brown. Once baked, remove from the oven and let cool slightly before serving.