Tahini Bread Tahinli Ekmek
Indulge in the nutty richness of **Tahini Bread (Tahinli Ekmek)**, a Turkish-inspired treat that's as delightful to make as it is to eat. This soft, fluffy bread is swirled with a luscious tahini and powdered sugar filling, creating a beautifully golden, spiral-shaped loaf topped with sesame seeds for an extra touch of flavor and crunch. With its warm, nutty aroma and slightly sweet notes, it’s perfect for breakfast, tea time, or as a unique dessert. The recipe incorporates a straightforward yeast dough made with pantry staples like all-purpose flour, milk, and butter, making it approachable for beginners yet impressive enough to wow guests. Whether you enjoy it warm out of the oven or at room temperature, this tahini bread promises to be a show-stopper on any table.
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Recipe Information
Ingredients
- 420 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 200 milliliters Warm milk
- 60 grams Unsalted butter, melted
- 1 large Egg
- 200 grams Tahini
- 100 grams Powdered sugar
- 2 tablespoons Sesame seeds
Instructions
In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast.
Slowly add the warm milk, melted butter, and the egg to the dry ingredients. Mix well until a dough forms.
Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise for about 1–1.5 hours, or until it doubles in size.
In a separate bowl, mix the tahini and powdered sugar until smooth to create the filling.
Once the dough has risen, punch it down and divide it into two equal portions to make two loaves.
Roll out one portion of the dough on a floured surface into a rectangular shape, about ½ cm thick.
Spread half of the tahini filling evenly over the rolled-out dough, leaving a small border around the edges.
Roll the dough up tightly into a log, starting from one of the long edges. Pinch the seam to seal.
Form the log into a spiral shape (like a snail shell) and place it onto a parchment-lined baking sheet.
Repeat the process with the other dough portion and remaining filling.
Cover the shaped dough with a towel and let it rest for another 30 minutes.
Preheat your oven to 180°C (350°F).
Brush the tops of the spirals with a little milk or an egg wash and sprinkle generously with sesame seeds.
Bake for 20–25 minutes, or until the bread is golden brown and cooked through.
Allow the bread to cool slightly before serving. Slice and enjoy warm or at room temperature.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 20.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1974 mg | 152% | |
| Iron | 8930.9 mg | 49616% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
