Tahini Çörek

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.

• Prep time: 165 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 722
• Protein: 17 g
• Carbs: 85 g
• Fat: 33 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 133.3 ml Whole milk ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 66.7 g White sugar
• 66.7 g Minimum butter sweet ( softened )
• 1.3 piece Egg ( one for the dough, one for the wash )
• 100 g Tahini ( well mixed )
• 1.3 tbsp Sesame seed
• 0.7 pinch Gray sea salt
• 0.7 tsp Mahlab ( ground )

Instructions

1. Yeast activation

   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. Kneading the dough

   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. First rise

   Cover with a damp cloth. Let the dough double in volume in a warm, draft-free place. It should be puffy and supple.

4. Shaping and filling

   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. Second rise and glazing

   Let rest for 30 minutes. Brush with the yolk of the second beaten egg. Sprinkle with sesame seeds for crunch.

6. Baking

   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.

Chef's tips

• 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.

Storage

Store in an airtight container for 3 days. You can warm them in the oven for a few seconds to regain softness.