How many layers you get depends on how thin the dough is rolled. Rolled thin and wound tightly, the cut surface shows dozens of fine spirals. Mixing the tahini with grape molasses both makes it easier to spread and deepens the colour.
Ingredients
For the dough
For the tahini layer
For the top
Method
-
Prove the yeast
Leave the warm milk, sugar and yeast for 10 minutes.
-
Knead
Add the oil, egg, salt and flour, knead for 12 minutes and prove for 1 hour.
-
Make the mixture
Whisk the tahini, molasses, sugar and cinnamon until smooth.
-
Roll out
Divide the dough in two and roll each piece out very thin into a rectangle.
-
Spread and roll
Spread the tahini mixture and roll up tightly from the long edge.
-
Shape
Wind the roll around itself into a coil and put it on the tray.
-
Rest and bake
Leave for 30 minutes, brush with egg yolk, scatter with walnuts and bake at 170 degrees for 30 minutes.
Tips
- The thinner you roll the dough the more layers you get; with thick dough no spiral shows.
- Do not spread the tahini mixture right to the edges, as it overflows when you roll it.
- Roll tightly; the layers of a loose roll separate in the oven.
Nutrition
Values are per serving and approximate.