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10g food grade activated charcoal  For the glaze   1tbsp white sesame seeds  Method: Add the flour, salt and sugar to the bowl of a stand mixer and mix to combine. Warm the milk to body temperature, add the yeast. Whisk in the egg. Add to the flour and mix, using a dough hook, on medium speed for 2-3 minutes (or knead by hand for 5 minutes).  Meanwhile, mix the butter with the activated charcoal. Add the butter charcoal mixture piece by piece to the dough whilst mixing on medium speed. Continue to knead on medium high for 8-10 minutes until it is smooth, silky and comes away from the bowl cleanly. If doing by hand, butter needs to be ‘slapped’ into the dough piece by piece before kneading for 10-15 minutes. Place dough in an oiled bowl covered with oiled clingfilm, prove for 60-90 minutes, or until doubled in size. 

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