Tahini Brioche Recipe
Buttery soft rolls made with tahini for added depth of flavor.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Measuring cup
- Whisk
- Springform pan
- Plastic wrap
- Oven
- Instant-read thermometer
- Cooling rack
- Pastry brush
- Kitchen scale
- Spoon
- Rolling pin
- Airtight container
- Chef's knife
Ingredients
- 1/4 cup (57g) milk, whole preferred, lukewarm
- 2 1/4 teaspoons instant yeast or active dry yeast
- 1/2 teaspoon granulated sugar
- 2 large eggs
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (12g) table salt
- 3 large eggs, cold from the refrigerator
- 1 large egg yolk, (reserve the white)
- 6 tablespoons (110g) tahini
- 14 tablespoons (198g) unsalted butter, cold, cut in 1/2" cubes
- 1 large egg white (from above) beaten with 2 teaspoons water
- 1 to 2 tablespoons (11g to 21g) sesame seeds
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