Black Sesame Bow Tie Buns

Meet the cutest bread design: bow tie shaped buns filled with black tahini! Not only are they easy to make and shape, but they held their shape after baking! They are tender, fluffy and beautiful golden. Whether you are hosting a weekend brunch, or treating your family to an afternoon cup of tea, these buns are sure an absolute delight. I used black tahini as the filling, but homemade jam or nutella would work beautifully too.


500 g White spelt flour 7 g Instant dried yeast 50 g Caster sugar ½ tsp Sea salt 250 ml Milk, lukewarm 1 Medium egg, lightly whisked 60 g Butter, chopped and softened 9 tsp Black tahini 2 tsp Black sesame seeds 2 tbsp Butter, melted 1-2 tsp Icing sugar

Place spelt flour, yeast, caster sugar and salt in your stand mixer fitted with the dough hook attachment. Mix on low speed until combined. Add milk, egg and butter, and mix on low speed until combined.
Increase the mixer speed to medium and knead the dough for 8-12 minutes or until smooth and elastic. Gather dough into a ball and place in an oiled bowl. Cover with plastic wrap or a clean tea towel, and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Once the dough doubled in volume, punch it down and divide into 9 equal portions. Working with 1 piece at a time, flatten into a 12cm round. Spoon 1 teaspoon of black tahini at the centre, then gather sides up and around filling to enclose and seal. Flatten the dough ball into a round disk. Make 2 close cuts from right to the center, and 1 cut from left to the center, leaving some space intact at the center. Then, divide top and bottom into 3 even wedges.
Lift the middle of the three triangles on each side and tuck the outer two underneath it. Wrap the strip over the back of the bow tie. Place the bow tie bun on a baking tray lined with parchment paper. Repeat with remaining dough and black tahini filling.
Cover and let rise for 30-45 minutes until nearly doubled in size. Spray or brush the buns with a little water and sprinkle some sesme seeds in the middle. Bake at 180C/350F for 22-25 minutes or until golden. Remove and brush them with melted butter. Transfer to a wire rack over a tray to cool. Serve, lightly dusted with icing sugar.