My inspiration for making these was from my friend clare, she posted some pics on her social media and they looked amazing! Cen brought a bottle of Tahin back from turkey back in summer (it’s like made from sesame seeds but honestly to me it reminds me of a thick liquidated peanut butter in a bottle. It smells just like peanut butter too but it’s really really sweet.
Thank you Clare Keklik for sending me the recipe link via google.
This is NOT MY RECIPE. It was from google so I can’t take credit for it.
However these are my pictures of the way I followed the recipe.
Anyway I gave them a go, they were pretty easy to make once the though was ready to be rolled ect but I honestly didn’t like the taste of the buns. I don’t have sugar on anything at all and I’m not really fanatical over really sweet stuff unless it’s cake 🍰 haha.
The family loved them though and said they were really sweet and really nice with a hot drink. Kids liked them too of course. Anything sweet and they love it.
For the dough:
- 4 cups flour
- 2 tablespoons active dry yeast
- 1 egg
- 11/4 cups milk
- 2 table spoons butter
- ¼ cup olive oil
- 1/3 cup sugar
- ¼ teaspoon salt
For the filling:
For the egg wash
- 1 egg, lightly beaten
- A drop of vinegar
Some sesame seeds
- First off, check the expiration date of the dry yeast package.
- To make the dough: In a large bowl, mix together the flour, butter, olive oil, sugar, salt, dry yeast and vanilla.
- Beat the eggs in a bowl, and gradually pour the milk while stirring. Add to the flour mixture.
- Knead the dough thoroughly until it is of one texture. Cover with a kitchen towel and set aside for 1 hour allowing it to rise and double in size.
- Meanwhile, mix together the tahini and sugar until well combined.
- Divide the dough into 12 equal balls. Working with one ball at a time, roll each ball, using a rolling pin, on a floured surface into a circle with 20 cm/8 inches in diameter.
- Spread a tablespoon of the tahini mixture almost covering the circle, leaving 1 cm boarder around the edges.
- Roll up each to form a log. Roll it back and forth a bit until it is about 30 cm/12 inches. Use your hands to shape it into a tightspiral. Lightly flatten each with your hands.
- Transfer the rolls to a parchment lined oven sheet, leaving some space between one another (you may probably need to use two oven sheets). Set aside the rolls for another 30 minutes, for a second fermentation.
- For the egg wash: In a small bowl combine together the egg and vinegar and brush the tops of each spiral with the egg.
- Lightly sprinkle with sesame seeds.
- Preheat the oven to 200°C/ 400°F. Bake for 20 minutes or until golden and cookies through.