First release of brown sugar sesame paste yogurt bread

Dough: 300g high-gluten flour, 10g fresh yeast, 1 egg, 130g yogurt, 25g fine sugar, 2g salt, 30g butter. Filling: 50g homemade sesame paste, 50g brown sugar.

Pour all the dough ingredients, except for butter and yeast, into the bread machine and knead into a smooth dough, then let it rest for 30 minutes.

Add the yeast and stir evenly.

Add the softened butter and continue to mix.

Knead until it can stretch into a thin film.

Roll into balls and place in a large bowl to proof in a warm and humid place.

The dough has risen to twice its size, fermentation is complete.

When making the dough, put the sesame paste and brown sugar into a bowl.

Mix well and set aside. If the sesame paste is too thick, you can add an appropriate amount of oil.

Punch down the risen dough, divide it into two portions, shape them into balls, and let them rest for 15 minutes.

Roll into a rectangular dough sheet.

Spread a layer of filling, leaving a 1 cm border around the edges.

Roll up the dough sheet and pinch the edges tightly to seal.

Make a vertical cut, leaving one end uncut.

Turn the cross-section upward, braid the two strands together, and after braiding, pinch the two ends tightly and tuck them behind.

Place in the baking tray, ferment until doubled in size, and brush the surface with oil.

Place in the preheated oven, middle rack, with both top and bottom heat at 180°C, for about 20-25 minutes.

Golden on the surface, fresh out of the oven.