Turkish cuisine · Breakfast & Eggs

Tahini Swirl Buns

Spiral pastry made from yeast dough, its thin layers brushed with tahini and sugar and rolled up.

Ingredients · for 8 servings

• 500 g flour
• 230 ml milk
• 60 g butter
• 1 egg
• 70 g sugar
• 7 g yeast (dry yeast)
• 1 tsp salt
• 150 g tahini
• 2 tbsp sesame seeds

Instructions

1. Warm the milk until lukewarm, dissolve the yeast with 1 tsp of the sugar in it and let stand for 10 min. until foamy.
2. Add the flour, salt and melted butter and knead for 8–10 min. into a soft, elastic dough; cover and let rise for 60 min. until doubled in size.
3. Stir the tahini with the remaining sugar until smooth, forming a thick, pourable paste.
4. Divide the dough into 8 pieces and roll each very thinly into a 25 cm circle, spread evenly with the tahini-sugar paste, roll up tightly into a strand and coil it from the center outward into a spiral.
5. Place the spirals on a baking sheet lined with parchment, press down lightly, brush with the beaten egg, sprinkle with sesame seeds and let rise for 30 min.
6. Bake at 180 °C (350 °F) for 25 min. until the spirals are deep golden brown and the tahini is fragrant; serve lukewarm, when the layers separate most beautifully.