Tahini and Sesame Brioches
Small brioches that remind us our cinnamon rolls but with a touch of exoticism given by the tahini and the sesame.
Portions 10 brioches
Print Recipe
Ingredients
For the dough
- 300 g flour
- 110 ml whole milk warmed
- 1 sachet instant yeast, fast rising (7 à 8g)
- 1 coffee spoon sugar
- 75 g butter melted
- 1 eggs slightly beaten
- 1/2 coffee spoon salt
- oil to grease the bowl
For the filling
- 120 g tahini
- 100 g sugar
- 1 coffee spoon cinnamon
For finishing
- 1 egg beaten
- 1 Tbsp sesame seeds
Instructions
For the dough
- In a bowl, pour the warm milk with the sugar and the yeast. Mix and set it aside about 5 minutes (until the mixture is foamy).
- In parallel, put the flour with the salt in the bowl of the mixer. Start mixing at low speed. Gradually add the milk/yeast mixture, then, the melted butter and let it mixing for 1 minute.
- Pour in the egg, then, increase the speed of the mixer to medium and let it knead for 5 minutes.
- Take the dough out and form it into a ball. Place it in a greased bowl, cover with a clean cloth and let it raise for 1 hour.
- The dough must double its volume.
For the filling
- In a bowl, mix the sugar and the cinnamon. Set it aside.
Assembling
- Cover your baking sheet with parchment paper.
- On a floured work surface, roll the dough out into a large rectangle (about 35 x 50 cm).
- Cover the dough surface with the tahini (leaving free a small border of 1 cm)
- Sprinkle the surface with the sugar/cinnamon mixture. Let it stand for 10 minutes, so the sugar adheres to the tahini.
- Lift up one of the wider sides of the dough, and roll it to form a closed roll. Trim the edges so they are uniform (I keep them for baking, they don't look beautiful but they are just as good)
- Cut into slices of about 4 cm (I do this by eye). This should give you 10 pieces.
- Turn your pieces over (to see the snail shape), and slightly flatten them with the rolling pin (the filling might escape out a bit, so clean your rolling pin if necessary, otherwise your little brioches will be covered with the filling, which is not so aesthetic). Place the brioches on the parchment paper (on the baking sheet). Cover with a clean cloth and let them stand for 15 minutes.
Finishing
- Preheat the oven to 180°C (350°F).
- Brush the brioches with the beaten egg, then, sprinkle the sesame seeds.
- Take them to oven for 18 min (or according to your oven, until they get a nice golden-brown color).
- Let them cool down before tasting.
