Buttermilk, Miso, and Chive Braided Bread

This recipe will make two babka-style breads or you can make one and shape the rest to burger buns.

Ingredients

For the Tangzhong*

40 grams all-purpose flour

200 grams water

*Different ratios are used to make the Tangzhong, but I find that 1 part flour to 5 parts liquid gives a more satisfying result.

For the Bread

400 grams bread flour

60 grams whole wheat flour

10 grams instant yeast

100 grams buttermilk

25 grams yellow miso paste

2 eggs

40 grams butter, softened at room temperature

2 tbsp chopped chives - feel free to add more or less according to your preference

1 tsp sea salt

For the Miso Butter*

80 grams butter, softened at room temperature

35-40 grams yellow miso paste

chopped chives, optional

*You can double the recipe to make two braided breads. I divided the dough into two and made burger buns with the rest.

To Finish

1 egg, for egg wash

black or/and white Sesame seed

Method

For the Tangzhong

In a small saucepan, whisk together the flour and water. Heat over low-medium heat, stirring constantly to prevent burning, until the mixture thickens. Remove from heat and set aside to cool.

For the dough

Add the Tangzhong to the bowl of a stand mixer, followed by the buttermilk, eggs, and miso. Mix until combined. Next, add both the bread flour and whole wheat flour, along with the instant yeast and salt. Knead with the paddle attachment for 5 minutes.

Gradually add the room-temperature butter, one piece at a time, until the dough pulls away from the sides of the bowl. Add the chopped chives and mix for another minute.

Let the dough proof at room temperature until it doubles in size. Gently degas, then cover and refrigerate overnight.

For the Miso Butter

Mix all the ingredients together and set aside.

To assemble

Preheat the oven to 190°C (170°C for fan-assisted ovens). Lightly grease a loaf tin and line the base and sides with parchment paper.

On a lightly floured surface, press the dough into a rough rectangle and roll it out to about 4-5 mm thick. Spread the miso butter evenly over the dough, right to the edges. Roll the dough tightly, ensuring it’s even throughout.

At this stage, shape the dough as desired. I like to make one babka-style loaf and shape the remaining dough into burger buns.

For shaping the braided babka take a sharp serrated knife and slice the log in half lengthwise, creating two long strips. Pinch the ends of the strips together, then twist them around each other. Once twisted, pinch the other ends together and place the braid, cut side up, in your loaf pan. Let the bread proof for about 1 to 1.5 hours.

When you're ready to bake, gently egg-wash the bread and sprinkle with sesame seeds. Bake in the oven for 30-35 minutes, or until golden brown and fully cooked. Let the bread cool in the pan to absorb the melted butter before enjoying.

These buns are best enjoyed the same day they’re made.

Noosh-e-Jaan, may it nourish your soul. x