2 tbsp toasted sesame seeds, plus extra for rolling
To Fill & Finish
mini marshmallows (or marshmallows cut into pieces)
milk or dark chocolate, broken into chunks
flaky sea salt (optional)
Directions
Make the soy caramel: melt the 100 g sugar with the water in a pan over medium heat, swirling, until it turns amber. Off the heat, carefully whisk in the warm cream, then the soy sauce and the 15 g butter until smooth. Set aside to cool and thicken.
Toast the sesame seeds in a dry pan over medium heat until golden and fragrant; set aside.
Brown the 115 g butter over medium heat until it smells nutty and the milk solids are golden. Cool slightly.
Beat the brown butter with both sugars, then beat in the egg and vanilla.
Fold in the flour, baking soda, salt, and toasted sesame seeds to a soft dough. Chill 30 minutes.
Portion the dough and flatten each piece. Place a few mini marshmallows, a chunk of chocolate, and a spoonful of soy caramel in the center, then seal the dough around the filling into a ball. Roll the edges in extra sesame seeds.
Chill the filled dough balls 30-60 minutes.
Bake at 180C / 350F for 11-13 minutes, until set at the edges but still soft in the middle.
While warm, press extra chocolate chunks and marshmallow on top and drizzle with more soy caramel. Sprinkle with sesame seeds and flaky salt if using. Let set slightly before eating.
A salty-sweet mashup: brown butter and a soy sauce caramel (like miso, but deeper and more umami) balance the sweetness, toasted sesame adds nutty smokiness, and marshmallow + melted chocolate make it a s'more. Chewy at the edges, gooey in the middle. Recipe from @annabellegisellee on Instagram; the reel does not give measurements, so quantities and method here are reconstructed from the video's technique and ingredients, adjust to taste.
