© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
Tahinli çörek or simply tahini roll/bun is an absolute must for every fan of yeast dough! You probably know Swedish cinnamon rolls, don't you? The wonderfully fragrant tahinli çörek shares the similar concept, but is filled with a mixture of sesame paste and xylitol or caster sugar. This combination gives the bun a delicate nutty flavour and paired with an enriched tender yeast dough is simply melt-in-the-mouth delicious. The best accompaniment is a Turkish coffee which balance out the sweetness fantastically with the bitterness. You can make 6-8 small tahini buns from the dough like orginal recipe or make two big ones that I made here to share and enjoy with tea or coffee.
| Dough | Filling & Glaze |
|---|
- 180 ml Lukewarm whole milk
- 1 tsp Caster sugar
- 5 g Active dried yeast
- 320 g All purpose flour, plus extra to dust
- 1/3 tsp Sea salt
- 1 Medium egg, at room temperature, beaten
- 5 tbsp Olive oil
- 1 tbsp White sesame seeds to sprinkle
|
- 200 g Tahini
- 125 g Xylitol (or caster sugar)
- 1 Egg yolk, lightly beaten
- 1/2 tbsp Pomegranate syrup
|
- Pour the warm milk into a bowl. Add sugar and dried yeast. Wait for about 5-10 minutes. During this time, the yeast will and should start to bubble and foam.
- Place the flour and salt in the bowl of your stand mixer. Make a well in the middle and pour in the milk-yeast mixture, egg and olive oil.
- Mix on a low speed until it roughly form a dough, about 3-4 minutes, then increase the speed and knead until smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and let dough rise for 1–11⁄2 hours until doubled in size.
- Spoon the tahini and xylitol or caster sugar for the filling into a bowl and mix to a thick paste.
- On a lightly floured surface, divide the dough into 2 even portions. Take each piece of dough, shape it into a ball, then roll out to a thin circle, 40-45 cm. Spoon half of the tahini filling onto the dough and spread it out evenly. Rip the center of the dough to make a hole then roll it from all directions until you have a ring. Cut the ring into a long rope, then twirl and roll into a coil. Transfer to a baking tray lined with the baking paper. Repeat with another piece of dough.
- Mix egg yolk with pomegranate syrup in a small bowl. Brush the bread with the glaze and sprinkle with the sesame seeds. Set aside to prove for 20 minutes.
- Meanwhile preheat the oven to 180C/360F. Bake the bread in the middle of hot oven for about 25-30 minutes until nicely golden brown.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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20 comments:
That is crazy gorgeous, you would have to bat me away in order for me not to eat them all from the table. Turkish and Balkan Slavs have the best yeast pastries in the world and also the tastiest food ever = burek.
...I love sesame seeds!
I love when you share bread recipes. These rolls look amazing. I wonder with the roll how big each piece is. Maybe I missed that reading your post.
It's roughly 22cm. You can make the ropes even thinner and longer. My work surface is not large enough, so I just roll the dough to about 45cm.
Me parece tan rico solo verlo, que hasta su sabor creo paladearlo!
Yummy!
What a nice golden roll!
Gracias por la receta. Te mando un beso
That is very fancy and looks delicious!
Truly love Tahini, but I do have a love-hate relationship with cinnamon. It's great in some foods. But not so in others.
Haven't tried the Swedish cinnamon rolls you talked about, but cinnamon rolls in general I think for falls in the not-so-loved category. *smiles.
These rolls look gorgeus.
Love how you shaped these!
Tandy | Lavender and Lime https://tandysinclair.com
That would be good. I noticed not a tiny bit of sugar either, Angie.
Riquísimos Angie! Me he informado que el tahini si no consigo aquí, lo puedo hacer casero. Ojala me quede bien. Me encantan estos sabores.
Gracias! Con los mejores deseos!:-)
As soon as I eat one you had better banish me from the table before I reach for another. Not good for me or the other people hoping to get one too!
Golden delicious.
You never cease to amaze me, Angie. All of your recipes are artistic culinary projects! :-) ~Valentina
Se ve estupendo. Gracias.
Buen martes.
Un abrazo.
I’m fascinated by the way this is created by rolling the dough from the middle outward. I’ve never seen anything like it! I love the cross-section cut, when you can see this swirl of tahini. David (C&L)
crumbs, that quote from Diogenes ...! Anyway the rolls look superb and i do like tahini!
The nice nutty aroma of sesame lingering in the kitchen while baking these rolls.
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