Tahinli çörek – Turkish yeasted tahini rolls Recipe
Tahinli çörek are soft, slightly crisp-edged yeasted rolls filled with tahini and sugar. In Turkey they’re often enjoyed with afternoon tea or as a sweet snack on the way to work. Their flavor is a bit like cinnamon rolls, but instead of cinnamon you get a distinct sesame aroma.
These Turkish tahini rolls combine the comforting texture of soft yeast dough with an intensely aromatic sesame filling. They are less sweet than typical cinnamon rolls, which makes them perfect both as a snack with tea and as a slightly indulgent breakfast pastry.
Chef's tips
Use good-quality, well-stirred tahini – if it has separated, mix it thoroughly before making the filling so the texture is smooth. Don’t overheat the milk when activating the yeast; if it’s too hot, the yeast may lose its strength. If your kitchen is cool, let the dough rise in the oven with just the light on or near a warm but not hot spot.
How to serve
Serve the rolls slightly warm, optionally with a little extra tahini or honey on the side for dipping. They pair beautifully with strong black tea in Turkish style, but also with espresso or milky coffee. On a brunch table, combine them with fresh fruit and yogurt for a balanced spread.
Ingredients
- wheat flour - 450 g
- milk - 200 ml
- vegetable oil - 60 ml
- instant yeast - 7 g
- sugar - 60 g
- salt - 3 g
- tahini - 150 g
- powdered sugar - 80 g
- vegetable oil - 10 ml
- sesame seeds - 10 g
Preparation
- Gently warm the milk so it is warm but not hot. In a bowl, mix the warm milk, instant yeast, and 1 tablespoon of sugar, then set aside for 5–10 minutes until a foam appears on the surface.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the oil and the foamy yeast mixture with milk. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth, soft, and elastic.
- Cover the bowl with the dough with a kitchen towel and leave in a warm place for about 45–60 minutes, until doubled in size.
- Meanwhile, prepare the filling: in a bowl, mix the tahini with the powdered sugar until you get a thick but spreadable paste. If it is very thick, add 1–2 tablespoons of oil or milk.
- Lightly knead the risen dough and roll it out into a rectangle about 40×30 cm on a lightly floured surface.
- Spread an even layer of the tahini paste over the entire surface of the dough, leaving about a 1 cm border free along one long side to make sealing the roll easier.
- Start rolling the dough into a tight log from the long side opposite the free edge, trying not to push the filling out. At the end, gently pinch the edge to seal.
- Using a sharp knife, cut the log into about 12 slices, each 3–4 cm wide. Arrange the rolls cut side up on a baking tray lined with baking paper, leaving some space between them.
- Brush the tops of the rolls with a thin layer of oil or melted butter and sprinkle with sesame seeds. Leave to rise again for 15–20 minutes.
- Preheat the oven to 180°C (top and bottom heat). Bake the rolls for 18–22 minutes, until nicely golden brown. After baking, let them cool slightly on a wire rack – they are best still slightly warm.
Storage
Po całkowitym wystudzeniu przechowuj ślimaczki w szczelnym pojemniku w temperaturze pokojowej do 2 dni, potem w lodówce. Można je mrozić do 2 miesięcy i odgrzewać kilka minut w 160°C, aż będą ciepłe i lekko chrupiące na brzegach.
