What you will need:

  • 1 kilo of flour for buns
  • 2 lenses dry yeast
  • 200 gr. brown sugar (additional 15 g of sugar for the yeast)
  • 1 tbsp cinnamon
  • 500 gr. lukewarm water
  • 150 gr. sunflower oil (additional 2 tbsp for kneading)
  • Zest of 1 lemon
  • 260 gr. tahini
  • 180 gr. birthday boy
  • 6 tbsp nut
  • Sesame seeds for sprinkling
  • 1 tbsp honey diluted with 1 tbsp. water (optional)

How to make them:

  1. Mix flour and cinnamon in a bowl.
  2. In a small pot, heat the water to medium temperature. Remove from the heat and add the sugar to melt.
  3. In a small bowl, put some warm water, 15 g of sugar, the yeast and 3 tbsp. flour. You mix with a spoon and leave aside for about 15 minutes, for the yeast to activate and the porridge to double in volume.
  4. In the bowl with the flour, add the warm water, the sunflower oil, the yeast slurry and the lemon zest.
  5. Knead to incorporate the ingredients. You put some sunflower oil in your hands and collect the dough from the walls of the bowl.
  6. The dough is elastic, but not as airy as egg and butter buns.
  7. Place the dough in a clean bowl. Cover with a clean towel. You let the dough double in volume, around 3 hours. 8. Divide the dough into 4 parts.
  8. You spread the dough with a rolling pin into a rectangle, after you have floured the workbench.
  9. You spread the filling (petimezi mixed with tahini) with a spoon, sprinkle everywhere with grated walnut and roll the dough into a long, narrow roll.
  10. Cut into 3-4 cm thick rolls.
  11. Place on a baking tray with non-stick paper. You let them double in volume, covered. Alternatively, you can place the covered dough in the oven at 50 degrees Celsius, where it will double in volume faster.
  12. Sprinkle with sesame seeds.
  13. Bake in a preheated oven at 200 degrees for about 18-20 minutes.
  14. Place on a rack to cool well.
  15. Brush with honey if you prefer.

Note

  • Alternatively, instead of rolls, you can divide the dough into 4 and after opening each dough, place the filling and roll the sticks, divide each one into three strips and braid them, joining the edges and creating wreaths. If you want to create smaller rings, after rolling out each dough on a floured surface, spread the filling on 2/3 of the surface. Fold 1/3 of the dough (which has no filling) towards the center and fold again.
  • Your dough now has three layers. Cut your dough into quarters widthwise. Cut each piece into three strips with a knife or pizza cutter, keeping one end together. You weave in braids and join the ends. You can either place directly on non-stick paper or place in the muffin cases after you have first greased them with sunflower oil.