Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 1/4 cup (50 g) sugar
- 4 tbsp (60 g) melted butter
- 2 tbsp neutral oil
- 1 large egg
- 2 1/4 tsp (7 g) instant yeast
- 1 tsp fine salt
- 3/4 cup (180 ml) tahini
- 1 cup (200 g) sugar (for filling)
- 1 tsp ground cinnamon (optional)
- 1 tsp finely grated orange zest (optional)
- 1 egg yolk + 1 tbsp milk (egg wash)
- 2 tbsp sesame seeds (topping)
Do This
- 1. Mix warm milk, sugar, yeast, egg, melted butter, oil, and salt. Stir in flour until a soft dough forms, then knead 8–10 minutes until smooth.
- 2. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.
- 3. Stir tahini, sugar, cinnamon, and orange zest into a thick, spreadable paste.
- 4. Divide dough in half; roll each half into a rectangle. Spread with filling, roll into logs, and cut each log into 6 spirals.
- 5. Arrange spirals cut-side up on lined baking sheets, gently flatten, cover, and let puff 20–30 minutes. Brush with egg wash and sprinkle sesame seeds.
- 6. Bake at 350°F (180°C) for 18–22 minutes until deep golden and the tahini filling is bubbling. Cool slightly before serving.
Why You’ll Love This Recipe
- Soft, pillowy dough wrapped around a rich tahini–sugar swirl that caramelizes in the oven.
- Lightly sweet, nutty, and aromatic rather than overwhelmingly sugary.
- Simple, pantry-friendly ingredients with a very approachable shaping method.
- Perfect for breakfast, brunch, or an afternoon tea treat that feels special and homemade.
Grocery List
- Produce: 1 orange (for optional zest)
- Dairy: Milk, butter, 2 large eggs
- Pantry: All-purpose flour, granulated sugar, tahini, instant yeast, neutral oil, fine salt, ground cinnamon (optional), sesame seeds
Full Ingredients
For the Soft Dough
- 3 1/4 cups (390 g) all-purpose flour
- 1 cup (240 ml) milk, warmed to 100–110°F (38–43°C)
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (60 g) unsalted butter, melted and slightly cooled
- 2 tbsp neutral oil (such as sunflower, canola, or grapeseed)
- 1 large egg, at room temperature
- 2 1/4 tsp (7 g; one standard packet) instant yeast
- 1 tsp (5 g) fine sea salt or table salt
For the Tahini Swirl Filling
- 3/4 cup (180 ml) tahini (well-stirred)
- 1 cup (200 g) granulated sugar
- 1 tsp ground cinnamon (optional but lovely)
- 1 tsp finely grated orange zest (optional, for a citrus note)
For Finishing
- 1 large egg yolk
- 1 tbsp (15 ml) milk
- 2 tbsp sesame seeds (white or a mix of white and black)
Optional Light Syrup Glaze
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tsp lemon juice
Step-by-Step Instructions
Step 1: Warm the milk and prepare your dough base
In a small saucepan or microwave-safe jug, gently warm the milk until it is just warm to the touch, 100–110°F (38–43°C). It should feel like a warm bath, not hot. If it overheats, let it cool for a few minutes before using.
In a large mixing bowl (or the bowl of a stand mixer), whisk together the warm milk, sugar, and instant yeast. Add the egg, melted butter, neutral oil, and salt, and whisk until the mixture looks smooth and slightly frothy.
Add about 2 3/4 cups (330 g) of the flour and stir with a wooden spoon or dough hook until a shaggy, sticky dough forms. Gradually add the remaining flour, a few tablespoons at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly tacky, but not wet.
Step 2: Knead the dough until soft and elastic
Turn the dough out onto a lightly floured surface (or keep it in the stand mixer with the dough hook). Knead by hand for 8–10 minutes, or in the mixer on medium-low speed for 6–8 minutes, until the dough is smooth, elastic, and supple.
To test, gently stretch a small piece between your fingers; it should stretch without immediately tearing, and you should be able to see a hint of light through it (this is called the “windowpane test”). If the dough is still tearing easily, knead for a couple more minutes.
Shape the dough into a smooth ball. Lightly oil a clean bowl, place the dough inside, and turn it once to coat it very lightly with oil. This prevents sticking and keeps it from drying out.
Step 3: Let the dough rise until doubled
Cover the bowl with a clean kitchen towel, plate, or plastic wrap. Place it in a warm, draft-free spot (such as a turned-off oven with the light on or a warm corner of the kitchen) and let rise until doubled in size, about 60–75 minutes, depending on room temperature.
While the dough is rising, line two baking sheets with parchment paper for the buns and set them aside.
Step 4: Make the tahini–sugar filling
In a medium bowl, combine the tahini and granulated sugar. Stir with a spoon or spatula until the sugar and tahini are fully incorporated and form a thick, grainy paste. At first it will look crumbly; keep stirring until it comes together. If using, stir in the ground cinnamon and orange zest.
The filling should be spreadable but not runny. If it seems too thick to spread easily, you can add 1–2 tsp of warm water and mix again until loosened slightly. Set aside at room temperature.
Step 5: Roll out the dough and spread the filling
Once the dough has doubled, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and divide it into 2 equal pieces. Shape each piece into a rough rectangle with your hands.
Working with one piece at a time, roll it into a rectangle about 10 x 14 inches (25 x 35 cm). Try to keep the thickness even, around 1/4 inch (6 mm). If the dough springs back, let it rest for 5 minutes and try again.
Spread half of the tahini filling over the rectangle, leaving about a 1/2 inch (1 cm) border all around the edges. Spread gently to avoid tearing the dough. Repeat with the second piece of dough and the remaining filling.
Step 6: Shape into swirled buns
Starting from one long side of the first rectangle, roll the dough up tightly into a log, just like making cinnamon rolls. Pinch the seam gently to seal. Repeat with the second rectangle.
Using a sharp knife or unflavored dental floss, cut each log into 6 equal pieces, each about 1 1/2–2 inches (4–5 cm) thick. You will have 12 spirals total.
Arrange the spirals cut-side up on the prepared baking sheets, leaving at least 2 inches (5 cm) of space between them to allow for spreading. Gently press each bun down with the palm of your hand to flatten slightly and reveal more of the swirl pattern.
Step 7: Proof, bake, and finish
In a small bowl, whisk together the egg yolk and 1 tbsp milk to make the egg wash. Lightly cover the shaped buns with a kitchen towel and let them rise in a warm spot until slightly puffy, 20–30 minutes.
While they proof, preheat your oven to 350°F (180°C) with a rack in the middle.
Just before baking, brush the tops of the buns gently with egg wash, then sprinkle them with sesame seeds.
Bake for 18–22 minutes, rotating the pans halfway through, until the buns are a deep golden brown and you can see the tahini–sugar mixture bubbling in some of the swirls. If they are browning too quickly, tent loosely with foil for the last few minutes.
For the optional syrup glaze, combine sugar and water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Simmer for 2–3 minutes, then remove from heat and stir in the lemon juice. While the buns are still hot from the oven, lightly brush the tops with the warm syrup for a subtle sheen and extra softness.
Let the tahinli çörek cool on the pans for at least 10–15 minutes before serving. The filling is very hot straight from the oven and will thicken slightly as it cools.
Pro Tips
- Dough feel matters more than exact flour amount. Start with the lower amount of flour and only add more until the dough is soft, smooth, and just a bit tacky. Too much flour will make the buns dense.
- Use warm, not hot, milk. If the milk is too hot, it can kill the yeast. Aim for warm bath temperature; if you can comfortably hold your finger in it for a few seconds, it is about right.
- Stir the tahini thoroughly. If the tahini has separated, mix it well in its jar before measuring so the oil and solids are evenly combined. This prevents greasy spots and helps the filling bake evenly.
- Line your baking sheets. The tahini–sugar filling caramelizes and can ooze slightly; parchment paper makes cleanup easy and helps prevent sticking.
- Let them cool a bit before eating. The flavor of tahini blooms as it cools slightly, and the texture of the swirl sets so the buns are easier to pick up and enjoy.
Variations
- Nutty tahini swirl: Sprinkle 1/2 cup (50 g) finely chopped walnuts or pistachios over the tahini filling before rolling for extra crunch and richness.
- Spiced version: Replace or supplement the cinnamon with 1/2 tsp ground cardamom and 1/4 tsp ground cloves for a warmly spiced, fragrant pastry.
- Vegan tahinli çörek: Use a rich plant-based milk (such as soy or oat), swap the butter for 1/4 cup (60 ml) neutral oil, and skip the egg in the dough. Brush the buns with plant milk instead of egg wash and rely on the optional syrup glaze for shine.
Storage & Make-Ahead
Room temperature: Once completely cooled, store the buns in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven (300°F / 150°C) for 5–7 minutes to refresh.
Refrigerator: For slightly longer storage, you can refrigerate them for up to 4 days, well wrapped. Warm before serving to soften the crumb.
Freezer: To freeze baked buns, cool completely, then wrap individually in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature and reheat in the oven until warm.
Make-ahead (overnight): After shaping the swirls and placing them on the baking sheets, cover tightly and refrigerate overnight (up to 12 hours). The next morning, let them sit at room temperature for 30–45 minutes until puffy, brush with egg wash, and bake as directed. This makes them perfect for fresh, warm breakfast pastries.
Nutrition (per serving)
Approximate values per bun (1 of 12), including egg wash but without optional syrup glaze: about 370 calories; 19 g fat; 44 g carbohydrates; 6 g protein; 2 g fiber; 25 g sugars; 220 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes.
