Tahini Buns

Bakery-style Turkish buns: soft yeast dough rolled up with tahini, sugar and cinnamon, twisted into spirals and baked. Lovely for breakfast or with tea.

Ingredients

• 500 g white flour
• 150 g (⅔ cup) whole milk
• 100 g (scant ½ cup) water
• 10 g (1 tbsp) dry yeast
• 60 g (about 4½ tbsp) sunflower oil
• 200 g (¾ cup + 1 tbsp) tahini
• 150 g (¾ cup) sugar
• 3 g (1 tsp) cinnamon
• 50 g (1) egg
• 6 g (1 tsp) salt

Instructions

1. 1

   Warm the milk and water; dissolve the yeast and 1 tbsp of the sugar in it and leave for 10 minutes.

2. 2

   Mix the flour and salt in a large bowl; add the yeast liquid, sunflower oil and half of the beaten egg and knead for 10 minutes into a soft dough. Cover and let rise for 1 hour.

3. 3

   Mix the tahini, remaining sugar and cinnamon in a bowl.

4. 4

   Divide the dough in half; roll each piece on a floured surface into a 40x50 cm rectangle, spread with half of the tahini mixture, roll up tightly from the long side and cut into 5 pieces.

5. 5

   Hold each piece by both ends and twist, then coil it into a spiral and press lightly with your palm. Arrange the 10 buns on a parchment-lined tray and let rest for 20 minutes.

6. 6

   Brush with the remaining egg and bake in a preheated 180 °C oven for 20-25 minutes until golden.

Nutrition

Per serving