Now to this week’s recipe and something I know many of you have been waiting for me to feature, Tahinli.  A wonderful bread like dessert, filled with a sweet tahini (sesame seed paste) mixture with a touch of cinnamon, all rolled up like a spiral.  I have to point out, this recipe is a variation on traditional Tahinli and something that most cooks of all levels can attempt.  Afiyet Olsun.

You will need:

Dough -

1 and a half tbsp Dried Active Yeast (Allinson is good)

2 tsp Sugar

1.2 litre Milk, lukewarm

75g Butter, a little extra for melting

900g Strong Flour

Filling –

300g Tahini (sesame seed paste)

300g Light brown soft sugar

1 tbsp Cinnamon

Glaze:

50g caster sugar

50g butter

50g honey

30ml milk

Preparation:

Mix the filling ingredients together and set aside.

To make the dough, whisk the sugar, warmed milk and dried yeast together as per the instructions on the packet.  Cover and set aside to froth, about 10-15 mins.  Blend the 75g butter with the flour together in a large bowl to form light breadcrumbs.  Make a well in the centre of the flour and pour in the yeast mixture.  Draw in the flour from the sides to form a soft dough, if you need anymore liquid add some warm water.  Form the dough into a loaf shape and cut into 5 equal pieces.

Roll out each piece, to a round and as thin as possible.  Spread the tahini to as close to the edge of the dough, leaving about a centimetre.  Roll up the dough to enclose the tahini inside and place on a baking sheet.  Do this with all five pieces and cover.  Set aside for 30 minutes at room temperature.  The rolls will puff up slightly.  Take each roll, holding each end and swing back and forth (like a hammock) to create a long thin roll.  Now twirl into a spiral and place on a greased baking sheet.  Do this with all five and leave to rest again for a further 10 minutes.  Preheat your oven to gas mark 5 (160*c).  Bake in the oven for approximately 20-30 minutes until golden brown.