Chocolate Tahini Buns
Soft buttery challah meets deep chocolate flavor combined with the mild nuttiness of tahini. These are easy to make and easy to share!
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Dough:
2 large eggs 1 large egg yolk 1/4 cup (50 grams) granulated sugar 1/2 cup (120 ml) vegetable or another neutral oil, or melted butter 2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed 3 3/4 (490 grams) cups all-purpose flour, plus more for the counter 1 packet (7 grams or 2 1/4 teaspoons) instant yeast 1 1/4 teaspoons coarse or kosher salt Butter or nonstick spray for baking pan Filling: 4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips) 1/2 cup (115 grams) unsalted butter, cold is fine Scant 1/2 cup (50 grams) powdered sugar 1/4 cup (20 grams) cocoa powder 1/4 cup tahini (30 grams), well-stirred 1 large egg, beaten Sesame seeds Glaze (optional): 2 cups (240 grams) powdered sugar 3 to 4 tablespoons lemon or orange juice |
To make the dough:
Whisk together the eggs, egg yolk, sugar, oil and milk (or water) in the bottom of the bowl of a stand mixer. Add the flour, yeast and salt. Mix with the dough hook until it all comes together, then let teh dough hook knead the dough for 5 to 7 minutes. Turn out the dough into a well oiled bowl, flipping to coat the top of the dough with oil. Let rise in a warm place for 2 to 2 1/2 hours, until just doubled. Meanwhile: Butter a 9 x 13 baking dish and set aside. Make the filling: Melt butter and chocolate and mix until smooth. Add the powdered sugar, cocoa and tahini and mix until it is a smooth spreadable consistency. (Pop it in the fridge just for a minute or two to thicken if it appears a little thin.) Assemble: Roll out the risen dough on a well-floured surface into a rectangle about 18 inches wide and as deep as you can make it. Dollop the chocolate mixture over the dough then spread into a thin even layer, leaving a half inch border in the front and back. Roll the dough into a tight spiral. Using a serrated knife, carefully cut the dough log into 1 1/2 to 2 inch segments; it'll be super soft and messy, just do the best you can. Arrange cut side up in the prepared pan. Beat the egg in a small bowl, then brush the tops and sides of the spirals with the beaten egg then cover with plastic wrap. Let proof at room temperature another 1 to 1 1/2 hours until puffed a bit, or refrigerate overnight (save your egg wash!). To bake: If refrigerated, let the buns come to room temperature for about 30 minutes. Preheat the oven to 350°. Brush the tops and sides again with the egg wash then sprinkle with sesame seeds. Bake for 30 minutes, until the buns are bronzes all over and have reached an internal temperature of 190°. Let cool before (optionally) brushing with glaze, then gobbling. (Although if you don't glaze them you can gobble them warm.) |