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Black Sesame Seed Puff Puff

by on October 29, 2018
 

Because beniseed [sesame] seeds have their DNA and birthplace in Africa so really this is a happy marriage, a homecoming of sorts. I love the nuttiness of toasted sesame seeds – brown and black, and every colour in between. I like to top my salads with them, eat sesame snaps, drizzle their oil in my dips and stir-fries and more. 

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After watching an episode of Masterchef Australia season 9 when someone made a dessert with them that transported me to Japan, I dreamt this up.

Black sesame seeds got blitzed and combined with puffpuff ingredients.

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The batter rose…all speckled and stuff…

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Hot oil, nicely shaped puffs and ….nice brown and black fried dough.

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The end result was delicious. Incredibly nutty because I toasted the seeds a touch before, if memory serves me well. There was the beloved – and I dare say characteristic crunch of the outer and the chewy centre.

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I didn’t manage to get them to colour evenly but still, we enjoyed them thoroughly. Repertoire stuff.

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I dare say, find yourself a recipe you love and trust and work with it. There isn’t much to be afraid of. Well, save for salt and cinnamon in direct contact with the yeast – avoid that. 

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Puffpuff for president. Beloved by all! Well all who matter, really. Peace and love and puffpuff however you like.  


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