1/2 envelope of instant dry yeast (6 g)
1 tablespoon of black sesame seeds
1/4 cup of warm water (60 ml)
1/2 can of sweetened condensed milk (200 g)
2 eggs
2 tablespoons of melted butter (25 g)
3 cups of all-purpose flour (360 g)
1 cup of black sesame seed paste (180 g)
1/2 envelope of instant dry yeast (6 g)
1 tablespoon of black sesame seeds
1/4 cup of warm water (60 ml)
1/2 can of sweetened condensed milk (200 g)
2 eggs
2 tablespoons of melted butter (25 g)
3 cups of all-purpose flour (360 g)
1 cup of black sesame seed paste (180 g)
In a large mixing bowl, combine the yeast with the black sesame seeds and warm water
Add the sweetened condensed milk, eggs, and melted butter
Mix until combined
Gradually add 2 cups of all-purpose flour, stirring with a wooden spoon until fully incorporated
Dust a clean surface with remaining flour, shape the dough into a ball that doesn't stick to your hands, and knead for about 10 minutes
Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise at room temperature until doubled in size (about 1 hour)
Preheat the oven to 350°F (moderate heat)
Grease a 9-inch ring mold with butter
With a rolling pin, roll out the dough to a rectangle of about 27 cm x 45 cm
Dust with black sesame seed paste
Make a fold of 2 cm on each side to align them, then roll up the dough to form a ring shape
Join the ends by pressing gently with your fingers, forming an annulus
With a sharp knife, make a deep cut along the entire surface, without reaching the edges
Place the ring cake in the prepared mold and center it on a small cup of about 11 cm diameter, so it doesn't close
Cover with plastic wrap and let rise for another 30 minutes
Bake at moderate heat (about 15 minutes) or until firm to the touch
Remove the center cup and bake for an additional 20 minutes, or until golden brown
Let cool on a wire rack
Serve warm or chilled.
