Bread Baking Babes – Beirut Tahini Swirls
This month the Bread Baking Babes are baking something different, we have been swirling wildly in our kitchens to make these pretty wonderful Beirut Tahini Swirls. This month it was Natashya of Living in the Kitchen With Puppies‘s turn to choose what we were going to bake and she turned to the Middle East for inspiration, I am happy she did because not only did I bake these delicious swirls but I also discovered a new method of making bread with a filling! My tip is to make them pretty thin and I have to say that I liked them even more the day after when the bready part had dried and was a bit crucnhy! The next times I make them I will use a little bit less sugar in the filling when I make them with tahini, I will try some other type of sweet filling and I will also try them with a savoury filling! I completely fell in love with how the swirls are made, it is almost as if you inverted the way cinnamon buns are made and I love when my usual ways of thinking are turned upside down. Well it depends on what it is of course but when it comes to cooking and baking, I think it is just good for me. So I cannot but thank you Natashya for making me think and bake in new ways! If you too want to bake the lovely Beirut Tahini Swirls and become a Bread Baking Buddy, please check out Natshaya’s post about the Swirld where you will get all the necessary information! And a much better directions on how to make the swirls than here!
Sukkar bi Tahin – Beirut Tahini Swirls
from Home Baking, The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid
Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
1/2 tsp. active dry yeast
1 cup lukewarm water
About 2-1/2 cups all purpose flour
2 tsp sugar
1 tbsp olive oil
3/4 cup tahini
3/4 cup sugar
- In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil and stir in. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
- Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
- Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375 F. Mix together the tahini and sugar and stir until smooth. Set aside.
- Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
- Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out—don’t worry, just leave it.
- Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature.
Check out the rest of the Bread Baking Babes to see how they swirled, I know there are some nice variations! (They might not have posted about it yet though so try again if that is the case!): Bake My Day (Karen), I Like to Cook (Sara), Living on Bread and Water (Monique), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Cookie Baker Lynn (Lynn), Living In The Kitchen With Puppies (Natashya), Canela and Comino (Gretchen)