Turkish Tahini Sweet Rolls (Tahinli Ekmek)

Turkish Tahini Sweet Rolls (Tahinli Ekmek)

Yeast bread flavored and filled with tahini, made into swirls. The first time I had these rolls was in Istanubul Turkey! After our visit to Hagia Sophia at Sultanahmet square, we saw cart vendors selling simit and cinnamon rolls, where locals and tourists munching on them. Indeed they were not cinnamon rolls, that’s what I and the kids thought back then,they were tahini filled sweet bread “Tahinli Ekmek”. Say love at first bite! Yes! I was sold and instantly drawn to its flavor.

After begging her for the recipe, my friend Hilda sent me her mother-in-law’s – who happens to be Turkish -30 years old recipe. It takes precious little though to make, but really worth it!

I would enjoy tahini on literally anything, so if you are anything like me, you will devour these buns. Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini – the buns taste wonderful – yes I have to admit, I am a genius, but I can’t take credit for inventing these rolls! Many thanks Hilda to you and to your mother-in-law!

Divide the dough into 12 equal balls

Roll each ball, using a rolling pin, on a floured surface into a circle with 20 cm 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.

Use your hands to shape it into a tight spiral.

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. Brush the top of each spiral with the egg wash.

Lightly sprinkle with sesame seeds.

Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini – they taste wonderful!

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

Directions:

1.First off, check the expiration date of the dry yeast package.

2. To make the dough: In a large bowl, mix together the flour, butter, olive oil, sugar, salt, dry yeast and vanilla.

3. Beat the eggs in a bowl, and gradually pour the milk while stirring. Add to the flour mixture.

4. 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.

5. Meanwhile, mix together the tahini and sugar until well combined.

6. 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.

7. Spread a tablespoon of the tahini mixture almost covering the circle, leaving 1 cm boarder around the edges.

8. 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.

9. 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.

10. For the egg wash: In a small bowl combine together the egg and vinegar and brush the tops of each spiral with the egg.

11. Lightly sprinkle with sesame seeds.

12. Preheat the oven to 200°C/ 400°F. Bake for 20 minutes or until golden and cooked through. Serve warm! How delicious!

Enjoy these buns with your morning coffee or your afternoon tea.