Yeilds 12, Bake at 350° for 15-20 minutes. Click here to watch the video.
Recipe provided by Silva Mermer
Dietary Notes:
Nut free (glaze uses sesame seeds, which are optional), Peanut free, Vegetarian
What you’ll need:
Dough
4 cups (1L) flour
1 teaspoon (5mL) salt
¼ cup (60mL) water
2 ¼ teaspoons (10.1 mL) yeast
1 teaspoon (5 mL) sugar
1 cup (240mL) melted butter
1 cup (240mL) milk
⅓ (80 mL) olive oil
2 eggs
Filling
1 cup (240 mL) tahini
¾ cups (180 mL) sugar
¼ (60 mL) olive oil
1 teaspoon (5 mL) cinnamon.
Glaze
1 egg yolk
1 tablespoon (15 mL) molasses
Toasted sesame seeds (optional)
The Steps
Mix 2 ¼ teaspoons (10.1 mL) yeast, ¼ cup (60 mL) water, and 1 teaspoon (5 mL) sugar and set aside for 5-10 minutes.
Melt 1 cup (240 mL) butter.
In a large bowl, or using a standing mixer, mix 4 cups (1 L) flour and 1 teaspoon (5 mL) salt, then, beating constantly, mix in 1 cup (240 mL) milk, ⅓ cup (80 mL) oil, and 1 cup (240 mL) melted butter.
Mix in your yeast, and beat until fully combined.
Still beating, slowly add 2 eggs, and continue mixing until the dough is smooth.
Knead the dough on a large flat surface for 10 minutes.
Place your dough in a buttered dish with enough room for the dough to double in size. Cover with plastic wrap and let rise in a warm place for 1-2 hours.
When your dough is nearly risen, in a clean bowl mix 1 cup (240 mL) tahini, ¾ cups (180 mL) sugar, ¼ cup (60 mL) of oil, and 1 teaspoon (5 mL) cinnamon.
Flour your workspace, and lay out the dough. Divide the dough into 6 equal parts. Cover the dough with a towel while not working with it.
For each piece of dough, repeat steps 11 through 14. (Watch our video for a demonstration!)
Roll your dough into a big circle, about ¼ inch (1 cm) thick.
Spoon 1/6 of the tahini filling onto the circle in a doughnut shape. Using your finger, open a hole in the center of the dough and roll the dough towards the outside of the circle.
Separate your roll into two sections. Twist each. More twisting will make your final tahini bread more flaky.
Coil your twisted dough from one end, and flatten the coil with your rolling pin. Less flattening will yield a more doughy tahini bread.
Lay out your coils on a baking sheet with parchment paper. Space the coils about 2 inches (5 cm). Leave covered.
Preheat your oven to 350°
Let your tahini bread sit for another 30-45 minutes to continue to rise.
Mix your glaze by combining the egg yolk and 1 tablespoon (15 mL) molasses
Just before you put your bread in the oven. Brush each of your tahini bread coils with your glaze. Sprinkle on toasted sesame seeds.
Put your tahini bread in the oven and bake for 15-20 minutes.
Enjoy with coffee, tea, or alone!
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