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Beirut Tahini Swirls

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

Sweet Sesame Seed Bun Recipe

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.

*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.

Don’t let the picture fool you. These little beauties are a whole lot easier to make then they look, and even though I didn’t follow Carola’s recipe over at Sweet And That’s It to the T (big surprise), and I left out and changed a few steps.

Mine look nothing like hers (complete admission here), but I was very pleased with the results.

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 rise time)    Bake time: 20-25 minutes
For the dough:
1/2 teaspoon instant dry yeast
1 cup lukewarm water
2 teaspoons granulated sugar
2 cups all-purpose flour (more if needed)
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
1/2 teaspoon salt
1 tablespoon extra virgin olive oil

For the filling:
1/2 cup tahini (sesame paste, found in the International section of the grocery store)
1/2 cup granulated sugar
water

For the topping:
1 egg, whisked with 1 teaspoon 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 oven to 375 degrees.

-When the dough has doubled, place it 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 5×10 inch rectangle.

-Spread about 1 1/2 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!

Sweet Sesame Seed Bun Recipe

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

 

Until we eat again, I hope you have a delicious day!

 
Kudos Kitchen by Renee Signature
 
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Sweet and That's it

Saturday 2nd of November 2013

Wow Renee, your blog looks fantastic!!!You've made a great job and so did your husband when taking a picture of you: you make a wonderful team ;-)As for the Tahini, they look amazing, especially in the first picture, which I find sooo gorgeous.Happy Baking, dear Renee.

Paula

Wednesday 30th of October 2013

You never cease to impress me with your bread & roll baking abilities and your willingness to play around with a recipe to make it your own. The rolls look great and your newest tile is very cute.

Claire

Monday 28th of October 2013

Very nice looking swirly buns! How was the crumb/bite? (Mine turned out to be way too dense and heavy.

Elle

Saturday 26th of October 2013

Lovely looking swirls Renee! The sweet/savory thing is addictive. By the way, this group is it's own group, not a division of the BBB, even though many of the members are Buddies and the founder has baked many Babes breads and is a fantastic baker. Hope this helps with keeping the groups straight. So many groups...so little time!The tile at the end of the post is wonderful! You are quite an artist.

Renee Goerger

Saturday 26th of October 2013

Whoops, my bad. Thanks for the correction Elle. Guess I spoke out of turn. I did fix that and I appreciate you pointing out my error, and for the compliment of my swirls and my art :)

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