Bakery Braids with Black Sesame Cream, Orange Honey, and Fresh Pear
An original bakery-style pastry made with a soft, lightly enriched dough, individually braided and filled with a fragrant black sesame cream and a touch of orange honey. It is finished with thin slices of fresh pear for moisture and delicate contrast.
Ingredients
- 420 g bread flour (for the dough)
- 45 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm milk (38-43°C)
- 1 unit egg (for the dough)
- 55 g unsalted butter, softened (for the dough)
- 90 g black sesame paste (for the relleno)
- 30 g unsalted butter (for the relleno)
- 35 g orange blossom honey (for the relleno)
- 4 g orange zest (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 160 g firm pear (cut thinly sliced finas)
- 1 unit egg yolk (for brush)
- 15 ml milk (for brush)
- 8 g black sesame seeds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk and 1 egg. Mix until a rough dough forms.
- 3
3. Add the 55 g softened butter gradually and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly shiny.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 70 minutes, or until nearly doubled in size.
- 5
5. Meanwhile, make the filling by mixing the black sesame paste, 30 g butter, orange blossom honey, orange zest, and ground cinnamon until spreadable.
- 6
6. Slice the firm pear very thinly and set aside.
- 7
7. Deflate the dough and divide it into 8 equal portions. Shape each portion into a small rectangle.
- 8
8. Spread a thin layer of black sesame cream over each rectangle and arrange a few pear slices on top.
- 9
9. Roll each rectangle lengthwise into a log. Cut the log lengthwise in half, leaving one end attached, and braid the two strands with the filling exposed to form a twist braid.
- 10
10. Place the braids on a parchment-lined baking sheet, leaving space between them. Cover lightly and proof for 20 minutes.
- 11
11. Preheat the oven to 375°F / 190°C.
- 12
12. Mix the egg yolk with 15 ml milk and gently brush each braid. Sprinkle the black sesame seeds on top.
- 13
13. Bake for 22 to 25 minutes at 375°F / 190°C, until the braids are golden and fully baked in the center.
- 14
14. Cool on a rack for 10 minutes before serving so the filling can set slightly.
Chef tips
For more defined braids, chill the filled logs for 10 minutes before cutting and braiding. If the pear is very juicy, pat it dry lightly with paper towel to prevent excess moisture.
Substitutions
You can replace the pear with thinly sliced firm apple. Orange blossom honey can be swapped for mild regular honey. If black sesame paste is unavailable, use tahini mixed with 1 extra teaspoon of finely ground black sesame seeds, though the flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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