Layered sesame and spring-onion bread

Your ingredients

Get ready: Bowl, rolling pin, knife, brush and lined baking tray.

• 🍚Dough: 500 g plain flour
• 🥣Dough: 2 tsp instant dry yeast, or other types of yeast
• 🍯Dough: 1 tbsp sugar
• 💧Dough: 270 ml lukewarm water
• 🥛Filling: 1 tbsp cooking oil, or melted butter/lard/coconut oil
• 🥬Filling: 2 spring onions, finely chopped
• 🥣Filling: ½ tsp salt, or to taste
• 🥣Filling: ½ tsp Chinese five spice powder
• 🥜Garnishing: 1 tbsp sesame seeds
• 🥣Garnishing: ½ tbsp cooking oil

Let’s make it

1. Mix and knead

   Mix flour, yeast and sugar, then gradually add 270 ml lukewarm water. Bring together, rest covered for 10 minutes and knead until smooth.

2. Let it rise

   Cover and leave in a warm place until doubled, about 40–90 minutes depending on the room.

3. Roll and layer

   Knead briefly to remove air, then roll to a rectangle about 5 mm thick. Brush with filling oil and sprinkle spring onions, salt and five-spice. Roll up from a short side, then cut the roll lengthways.

4. Coil and finish

   Coil the split roll into a disc with some cut layers showing. Set on the lined tray, flatten gently, brush with finishing oil and add sesame seeds. Rest about 10 minutes.

5. Bake golden

   Bake at 190°C conventional or 170°C fan for 30–35 minutes, until golden and cooked through. Rest briefly before slicing. If the middle is doughy, return it to the oven rather than judging only the crust.