Sweet tahini swirl buns
In this recipe, Yasmin Khan brings us a crisp, light Mediterranean tahini swirl bun that puts sesame-fragrant tahini front and centre.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Pastry brush
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Chef's knife
- Kitchen towel
Ingredients
- 300g strong white bread flour, plus extra to dust
- 11⁄2 tbsp fast-action dried yeast
- 1⁄2 tsp salt
- 1 tsp caster sugar
- 150ml lukewarm whole milk
- 2 tbsp lukewarm water
- 1 medium free-range egg, at room temperature, beaten
- 5 tbsp sunflower oil
- White sesame seeds to sprinkle
- 125g tahini (see Know-how)
- 125g caster sugar
- 3⁄4 tsp ground cinnamon
- 1 egg yolk, lightly beaten
- You’ll also need
- 1-2 baking trays lined with compostable baking paper
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