A simple sweet treat with blended flavours of tahini, cardamom, and sesame.
Recipe
(Makes 20 rolls)
INGREDIENTS
Dough
- 3 cups (750 g) all purpose flour of flour
- 1 1/2 tsp (7 ml) kosher salt
- 1 1/2 tsp (5 ml) ground cardamom
- 2 tbsp (30g) dark brown sugar or coconut sugar
- 1 pkg quick rise yeast
- 1 1/4c (310 ml) unsweetened almond milk
- 8 tbsp (105 ml) coconut oil
- 2 tsp (10 ml) vanilla
- 1/4 c (60 ml) tahini
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Tahini Filling
- 1/2 cup (125 ml) tahini
- 1/4 cup (60 ml) dark brown sugar or coconut sugar
- 1/2 tsp (2 ml) ground cardamom
- 2 tsp vanilla extract
- 1/2 tsp (2ml) kosher salt
- 3 tbsp (45 ml) mix of black sesame seeds and toasted sesame seeds
Black Tahini Filling
- 1/2 cup (125 ml) black tahini
- 1/4 cup (60 ml) dark brown sugar or coconut sugar
- 1/2 tsp (2 ml) ground cardamom
- 2 tsp vanilla extract
- 3 tbsp (45 ml) mix of black sesame seeds and toasted sesame seeds
INSTRUCTIONS
- Mix flour, salt, cardamom, sugar and yeast together in mixing bowl.
- Heat the almond milk, coconut oil, and vanilla to 125 degrees or until milk is warm to the touch, not hot.
- With the mixer with the paddle running, slowly add the liquid mixture.
- Add the tahini, and mix for 10 min.
- Turn out onto a cutting board, and knead dough into a round ball.
- Place dough into a large bowl and cover with plastic wrap, topped with a tea towel.
- Let rise for 1 hr.
- Transfer the dough to a large cutting board or clean surface and cut into two even pieces.
- Gently roll and shape one at a time into a 10”x 20” rectangle, keep the other covered with plastic wrap.
- Mix the tahini, sugar, cardamom, vanilla and salt together.
- On one of the rectangles, spread the tahini filling evenly, leaving a 1” border around the edge.
- Fold the dough in half horizontally to 10” x 10”, and roll it slightly thinner and keeping it to a well shaped rectangle until it is roughly 12”x10”.
- Repeat with the other piece of dough, filling it this time with the black tahini filling.
- Cut each rectangle into 1/2” strips lengthwise using a small knife.
- Each rectangle should yield 10 strips.
- Take each strip of dough, and twist the whole length of it.
- Pinch the top of the twisted strip with your thumb and forefinger, and wrap the length of the remaining strip around a few times around the pinched top of the strip until it looks like knot, tucking the end of the strip underneath.
- Transfer to a parchment lined baking sheet, 8-10 comfortably on a pan, allowing a lot of space around them to rise.
- Repeat until all of your knots are made, filling 4 or so baking sheets.
- Cover with the buns with plastic wrap and let rise for 30-45 min or until they have risen—about double in size.
- Preheat oven to 375 degrees.
- Remove plastic wrap, and bake the rolls for about 15-20 min or until risen and golden brown.
- Transfer to cooling rack, and continue to bake off until all knots are baked.
- Option: Buns can be drizzled with glaze or sprinkled with icing sugar for a slightly sweeter flavour.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.
