Tahinli Çörek Turkish Sesame Roll

© 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

1. 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.
2. 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.
3. 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.
4. Spoon the tahini and xylitol or caster sugar for the filling into a bowl and mix to a thick paste.
5. 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.
6. 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.
7. 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