**Description**

Fragrant Nigella Seed Sweet Buns: Recipe & Serving Recommendations

Description

These aromatic sweet buns feature a delicate balance of visual and flavor contrasts, achieved by sprinkling nigella seeds atop a tender, sweet dough. The seeds—with their subtle earthy, savory notes—complement the dough’s natural sweetness, while sesame seeds offer a viable alternative for texture variation. Clotted cream stands as the ideal accompaniment, though crème fraîche or mascarpone provide acceptable substitutions. Perfect for breakfast or afternoon tea, these buns elevate any occasion with their rustic charm and nuanced flavor profile.

Ingredients (Yields 12 buns)

• Dough:

• 250g strong high-gluten flour

• 50g granulated sugar

• 5g active dry yeast

• 1/4 tsp fine sea salt

• 200ml warm whole milk (or water, adjusted for consistency)

• 50g unsalted butter, softened (for richness)

• 1 large egg (optional, for moisture and color)

• Garnish:

• 1 tbsp nigella seeds (plus extra for sprinkling)

• 1 tbsp sesame seeds (for substitution)

• Finishing:

• Milk or egg wash (1 egg + 1 tbsp water, optional, for sheen)

Method

Step 1: Prepare the Dough

1. Autolyse: In a large bowl, combine flour, sugar, yeast, and salt. Gradually add warm milk (or water) and egg (if using), stirring until a shaggy dough forms. Let rest 10 minutes to hydrate the flour.

2. Knead: Add softened butter and knead by hand (8–10 minutes) or in a stand mixer (speed 2, 5–7 minutes) until the dough reaches the “windowpane stage”: stretch a small piece until it tears cleanly, without ragged edges.

3. First Fermentation: Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let ferment at 22–24°C (72–75°F) for 1–1.5 hours until doubled in size.

Step 2: Shape & Proof

1. Deflate & Divide: Gently press down the dough to release air. Divide into 12 equal portions (≈60g each), round each into a smooth ball, and place on a parchment-lined baking sheet, spaced 2–3cm apart.

2. Final Proofing: Cover loosely with a clean cloth and let rest for 45–60 minutes until the buns are puffed and springy to the touch.

Step 3: Bake

1. Preheat: Set oven to 190°C (375°F).

2. Garnish: Brush buns lightly with milk/egg wash (optional), then sprinkle generously with nigella seeds (and sesame seeds, if preferred).

3. Bake: Place in the oven and bake for 12–15 minutes until golden brown on top. Rotate the tray halfway through for even cooking.

Serving Suggestions

Serve warm or at room temperature. Pair with a generous dollop of clotted cream, crème fraîche, or mascarpone for a luxurious finish. These buns shine with coffee or tea at breakfast, or as an elegant midday snack, where the earthy nigella seeds harmonize with the dough’s soft sweetness.

Note: Nigella seeds can be substituted with toasted cumin or caraway seeds for variation, though sesame seeds remain the most accessible alternative.