KUBEZ EL TAHINEH

SWEET TAHINI ROLLS

Ingredients

DOUGH

1 1/2 TSP FAST-ACTION DRIED YEAST
1 TSP CASTER SUGAR
110ML OF WHOLE MILK, LUKEWARM
300G OF PLAIN FLOUR, PLUS EXTRA FOR DUSTING
75G OF UNSALTED BUTTER, MELTED
1 EGG, LIGHTLY BEATEN
OLIVE OIL, FOR GREASING
SALT

FILLING

100G OF CASTER SUGAR
1 TSP GROUND CINNAMON
120G OF TAHINI

TOPPING

1 EGG YOLK, BEATEN
1 TBSP OF SESAME SEEDS

Step 1

FIRST MAKE THE DOUGH. PUT THE YEAST, SUGAR AND MILK INTO A SMALL BOW LAND MIX TO COMBINE. SET ASIDE FOR 5 MINUTES, UNTIL IT STARTS TO GET FROTHY

Step 2

MEANWHILE, PUT THE FLOUR AND ½ A TEASPOON OF SALT INTO THE BOWL OF A STAND MIXER, WITH THE DOUGH HOOK IN PLACE. MIX ON A LOW SPEED, THEN SLOWLY POUR IN THE YEAST MIXTURE. ADD THE MELTED BUTTER AND CONTINUE TO MIX FOR ABOUT A MINUTE

Step 3

ADD THE EGG, THEN INCREASE THE SPEED TO MEDIUM AND LEAVE FOR 5 MINUTES, FOR THE DOUGH TO GET WELL KNEADED. USING YOUR HANDS, SCRAPE THE DOUGH INTO A BALL: IT WILL BE SLIGHTLY STICKY AND ELASTIC. PLACE IT IN A LIGHTLY OILED BOWL, TURNING IT A COUPLE OF TIMES SO THAT THE DOUGH GETS WELL GREASED. COVER THE BOWL WITH A CLEAN TEA TOWEL AND LEAVE TO REST IN A WARM PLACE FOR ABOUT 1 HOUR, OR UNTIL ALMOST DOUBLED IN SIZE

Step 4

PUT THE SUGAR AND CINNAMON FOR THE FILLING INTO A SMALL BOWL. MIX WELL TO COMBINE, THEN SET ASIDE

Step 5

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH INTO A LARGE RECTANGLE, ABOUT 35 X 50CM. DRIZZLE THE TAHINI OVER THE DOUGH, THEN, USING THE BACK OF A SPOON OR A SPATULA, SPREAD IT OUT EVENLY, LEAVING 1CM CLEAR OF TAHINI AT BOTH THE SHORTER ENDS. SPRINKLE THE SUGAR MIXTURE EVENLY OVER THE TAHINI AND LEAVE FOR 10 MINUTES, UNTIL THE SUGAR LOOKS ALL WET

Step 6

STARTING FROM ONE OF THE LONG SIDES, ROLL THE DOUGH INWARDS TO FORM A LONG, THIN SAUSAGE. TRIM AWAY ABOUT 2CM FROM EACH END, THEN SLICE THE DOUGH INTO 10 EQUAL PIECES: THEY SHOULD EACH BE JUST OVER 41⁄2CM LONG. SIT EACH PIECE UPRIGHT, SO THAT ITS CUT SIDE IS FACING UPWARDS, THEN, USING YOUR HANDS, GENTLY FLATTEN OUT TO FORM AN 8CM-WIDE CIRCLE. COVER WITHADAMP TEA TOWEL AND LEAVE TO REST FOR 15 MINUTES

Step 7

PREHEAT THE OVEN TO 160°C FAN/180°C/GAS MARK 4. TRANSFER EACH ROLL OF DOUGH TO A LARGE PARCHMENT-LINED BAKING TRAY, SPACED 2–3 CM APART. BRUSH ALL OVER – JUST THE TOP AND SIDES, NOT THE BASE – WITH THE EGG YOLK, SPRINKLE WITH SESAME SEEDS, AND BAKE ON THE MIDDLE SHELF OF THE OVEN FOR 18 MINUTES, OR UNTIL COOKED THROUGH AND GOLDEN. REMOVE FROM THE OVEN AND SET ASIDE FOR ABOUT 20 MINUTES – YOU DON’T WANT THEM TO BE PIPING HOT, THEN SERVE

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