TURKISH TAHINI SWEET ROLLS (TAHINLI EKMEK)

Ingredients

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:

1 cup sugar

1 cup tahini

For the egg wash:

1 egg, lightly beaten

A drop of vinegar

Some sesame seeds

Preparation

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 tight spiral. 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 cooked through. Serve warm. How delicious!

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About

Yeast bread flavored and filled with tahini, made into swirls. Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini. Heavenly!