The layers inside tahini poğaça come from rolling the dough and cutting it. Spread on its own, tahini will not work into the dough; mixing it with molasses or sugar both makes it easier to spread and balances the flavour.
Ingredients
For the dough
For the filling
For the top
Method
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Prove the yeast
Leave the warm milk, sugar and yeast for 10 minutes.
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Knead
Add the oil, egg, salt and flour, knead for 10 minutes and prove for 1 hour.
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Mix the filling
Stir the tahini, sugar and cinnamon until smooth.
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Roll out
Divide the dough into four and roll each piece out to the size of a plate.
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Spread and roll
Spread the tahini mixture, roll it up and cut into 4 pieces.
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Shape
Wind each piece around itself into a knot.
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Bake
Arrange on a tray, rest for 15 minutes, brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 25 minutes.
Tips
- Do not spread the tahini without mixing it with sugar; on its own it does not cling to the dough and runs out.
- Do not roll too tightly, or the layers cannot open in the oven.
- Do not leave out the cinnamon; it is what cuts the heaviness of the tahini.
Nutrition
Values are per serving and approximate.