Sticky Tahini Buns
This recipe is a variation of cinnamon rolls. You might think why do I need to make a variation of a classic recipe – the answer is because you must always try new things and new combinations. These buns are delicious and are a wonderful combination of tahini, dates and brown sugar.
I have mostly used tahini in savory combination but these buns are really delicious. The sticky topping adds oodles of flavor to these buns. It takes a little time and a little prep work to make these but the result is totally worth it. These buns are perfect for the holiday season – wrap them in a festive colors and shapes and gift them to your loved ones. Or warm up an individual bun and enjoy it with a warm cup of coffee for breakfast or in the evening. Try something different this season!
Serving 8 buns
Cooking time 1 hour plus rising time for the dough
Things you will need:
For the dough
3 1/4 cups all purpose flour
2 tsp active dry yeast
2 tbsp sugar
1 egg, slightly beaten
1 cup milk
2 tbsp warm water (to dissolve the yeast)
2 tbsp butter, melted
- Activate dry yeast by dissolving it in warm water. Keep aside for 10 minutes till it starts getting bubbly.
- In a large bow mix 3 cups flour and sugar.
- In a separate bowl mix together milk, egg and butter.
- Add dissolved and activated yeast to the flour mixture and start mixing with the help of a fork.
- Slowly add the milk mixture to the flour. Switch to a wooden spoon or your hands and start mixing the flour and milk mixture to form a dough.
- If you feel the dough is too sticky, add the reserved 1/4 cup flour and knead to form a clean dough. The dough should bounce back when you push it slightly with your finger.
- Transfer the dough into a lightly oiled bowl (large enough for the dough to rise). Cover with a kitchen towel and place in a warm spot. Let the dough rest for 1 1/2 hours or till it doubles in size.
For the filling
1/2 cup white sesame seeds
1/2 cup brown sesame seeds – (double the quantity of white sesame seeds if you cant find the dark ones)
1/3 cup sugar
Add all the ingredients in a blender and pulse till it turns into a coarse powder. Keep aside.
For the topping
1/2 cup chopped dates
1/4 cup sesame seeds, toasted
3/4 cup brown sugar
2 tbsp milk
pinch of sea salt
- In a saucepan melt sugar on medium heat.
- When the sugar caramelizes, turn the heat off.
- Add milk and stir till it blends in.
- Add all the other ingredients and mix to form a stick sauce. Keep aside.
To put the buns together
1/4 cup tahini
- Roll out the dough into a 1/2 inch thick square – I used a floured square tray to guide me with shape.
- Smear tahini evenly on the dough – this acts almost like a glue in keeping the filling together.
- Sprinkle the ground sesame & sugar mixture generously on the dough square leaving 1/2 inch on the corners.
- Roll up tightly to form a log, pinch a seal the seam on the long side.
- Cut into eight 1 1/2 inch thick slices. Place these slices on a baking sheet, cover with a kitchen towel and let rise for another hour.
- Preheat the over at 375 F.
- Smear the pre-baked buns generously with the sticky date mixture forcing some of the mixture to go between the buns. Reserve a few tablespoons of this mixture.
- Bake the buns in the oven for about 50 minutes or till they turn golden.
- Smear the reserved sticky topping as soon as you pull the buns out of the oven.
- Cool on the grill, serve warm.
- As an option you can chop up some pistachios and mix it in the sticky sauce.
- Sprinkle some toasted sesame seeds and a pinch of sea salt before serving.
This recipe is loosely based on Fig Pican Sticky Buns