It seems like I made these forever ago, but it was just last week. That's time in the summer for you,
I made a pretty major mistake with these and split the dough into only six pieces instead of twelve.
But they still turned out. They were just giant, sugary-sweet swirls of bread, instead of normal sized sugary- sweet swirls.
"Goodbye" by Sasha
- 1 large pinch sugar
- 3 teaspoons dried yeast
- 2/3 cup lukewarm milk
- 3 egg; 2 lightly beaten, plus 1 egg yolk whisked with 1 1/2 tbsp water
- 2 1/2 tbsp olive oil
- 4 cups flour
- 2 tsp salt
- 1 cup tahini
- 1 cup sugar
- sesame seeds, for sprinkling
DirectionsComine the sugar adn 1/2 cup lukewarm water in a small bowl, then sprinkle over the yeast. Set aside for about 8 minutes, or until foamy. Combine the lukewarm milk and beaten eggs, then add to the yeast mixture with another 2 tbsp lukewarm water adn olive oil, stirring well to combine.
Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough. Turn out onto a lightly floured surface and knead for 5 minutes, or until hte dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside in a warm, draft-free place for 1 hour, or until doubled in size.
Meanwhile, put the tahini, superfine, sugar and whole egg in a bowl, mixing until well combined-- the mixture will become quite thick.
Punch the dough down and turn out onto a lightly floured work surface and divide it into 12 even sized balls. Working with one ball at a time, roll each out into a circle with a 7-inch diameter using a rolling pin. Spread 1 tbsp of the tahini mixture on each round, leaving a 1/2 inch border around the edge. Roll up each to form a long sausage shape and continue ot roll until it's about 12 inches long. Use your hands to shape each sausage into a tight spiral -- each spiral should be about 4 inches in diameter -- then flatten slightly. Transfer to lightly greased baking sheets, cover loosely with a dish towel, and set aside for about 30 minutes or until puffy.
Preheat the oven to 425 degrees. Brush the top of each spiral with the eff yolk mixture and sprinkle lightly with sesame seeds.Bake for 30 minutes, or until golden and cooked through. Transfer to a wire rack to cool. Tahini spirals are best eaten on the day of making but will keep, frozen in an airtight container, for up to 1 month.