Beirut Tahini Swirls

Beirut Tahini Swirls makes 6 show-stopping attractive buns that are filled with sesame paste (tahini) and sugar, then are coiled (aka swirled), and baked.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I like a good challenge...especially when it involves yeast and flour. I guess you could say that those two ingredients make me "rise" to any occasion. Oh, stop. 🙂

And so it is for October's recipe for "Beirut Tahini Swirls" and baking along with the "Back To The Future Buddies". Truth be told, I think the real challenge here will be keeping all of my baking and cooking groups straight and in order...but, I digress.

The recipe for sprinkled with sesame seeds (I also added black pepper) and baked to a lovely golden brown.

If you're a fan of sweet and savory, then these "Beirut Tahini Swirls" are just the ticket!

BEIRUT TAHINI SWIRLS               {PRINT THIS RECIPE}

Yield: 6 buns          Prep Time: 3 hours (including rising time)    Bake time: 20-25 minutes
For the dough:
½ teaspoon instant dry yeast
1 cup lukewarm water
2 teaspoons granulated sugar
2 cups all-purpose flour (more if needed)
½ cup whole wheat flour
2 tablespoons ground flax seeds
½ teaspoon salt
1 tablespoon extra virgin olive oil

For the filling:
½ cup tahini (sesame paste, found in the International section of the grocery store)
½ cup granulated sugar
water

For the topping:
1 egg, whisked with 1 teaspoon of water
2-3 tablespoons sesame seeds
black pepper (optional)

-In the bowl of a stand mixer dissolve the yeast in the warm water and add the sugar. Set aside.

-In a medium bowl, stir together the all-purpose flour, whole wheat flour, ground flax seeds, and salt.

-Using the paddle attachment of your mixer, stir in 1 cup of the flour mixture to the yeast mixture and add in the oil. Mix until just incorporated.

-Switch to the dough hook and incorporate the rest of the flour mixture and knead for about 5-7 minutes. If the dough seems too sticky, knead in little more all-purpose flour until smooth and elastic.

-Cover the bowl with plastic wrap and allow the dough to rise and double in a warm, draft-free place, for about 2 hours (I use my oven that has been pre-warmed to the lowest temperature for about 1 minute).

-Prepare the filling in a small bowl by mixing the tahini and sugar together until smooth. Set aside.

-Preheat the oven to 375 degrees.

-When the dough has doubled, place it on a well-floured surface and divide the dough into 6 equal portions.

-Working with one portion of dough at a time, and on a well-floured surface, roll the dough into an approximate 5x10 inch rectangle.

-Spread about 1 ½ tablespoons of the filling onto the rolled dough making sure NOT to spread it out to the edges. Leave about a 1-inch border.

-Working with the long end of the dough roll it up to form a long cylinder and then coil the dough around itself (like a snail). Using a bit of water on the end (as glue) tuck the tail under the roll and press lightly to adhere.

-Place the coiled bun onto a parchment-lined baking sheet and continue the process with the remaining dough. Using your hand, flatten the coiled buns lightly.

-Brush the tops of the buns with the egg and water mixture and sprinkle on the sesame seeds and black pepper (if desired).

-Bake the buns in the preheated oven for approximately 20-25 minutes or until your buns are nicely golden brown.

-Remove to a wire rack, cool, and enjoy!