Tahini Buns
Ingredients
- 333.3 gWheat flour (sifted)
- 133.3 mlWhole milk (lukewarm)
- 13.3 gFresh baker's yeast (crumbled)
- 66.7 gWhite sugar
- 66.7 gUnsalted butter (softened)
- 1.3 pcEgg (one for the dough, one for the wash)
- 100 gTahini (well mixed)
- 1.3 tbspSesame seed
- 0.7 pinchGray sea salt
- 0.7 tspMahlab (ground)
Method
A braided brioche with a stringy crumb, flavored with sesame and tahini. The crust is golden and sprinkled with crunchy seeds, hiding a soft and creamy heart.
- 1
In warm milk, crumble the fresh yeast with a pinch of sugar. Let it bubble for 10 minutes until a foam forms on the surface.
- 2
Mix the flour, the rest of the sugar, salt, mahlep, and one egg. Pour in the milk-yeast mixture. Add the soft butter and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- 3
Cover with a damp cloth. Let the dough double in volume in a warm, draft-free place. It should be puffy and supple.
- 4
Divide the dough into balls. Roll each ball into a long rectangle. Spread generously with tahini. Roll into a log, then coil it onto itself to form a spiral.
- 5
Let rest for 30 minutes. Brush with the yolk of the second beaten egg. Sprinkle with sesame seeds for crunch.
- 6
Bake at 180°C. When the crust is deep brown and the smell of toasted sesame fills the kitchen, remove the buns. The base should sound hollow.
Frequently asked questions
How do you get this dish right?
- Do not overheat the milk; above 40°C you will kill the yeast.
- Stir the tahini well in its jar before use, as the oil tends to separate.
- For an even stringier crumb, knead for a long time until the dough slaps against the bowl.
How long does this dish keep?
Store in an airtight container for 3 days. You can warm them in the oven for a few seconds to regain softness.
