Chocolate tahini buns
Just in time for some Sunday baking, these ridiculously rich buns are exactly what the doctor ordered for a leisurely long weekend breakfast. Scrub that - they’re probably not. Because they’re chockers with chocolate, sugar, various fats and evil white flour. YUM! Please, please PLEASE don’t be terrified of yeast, if you are. Unless you put it into super hot water, it’s very difficult to kill or otherwise mess up; instant dried yeast is very foolproof. So give these a whirl and tell us how they turned out!
SERVES 7
350g (2⅓ cups) plain flour
2½ tbsp caster sugar
2½ tsp instant dried yeast
125ml (½ cup) lukewarm milk
1 large egg, beaten well
80g softened unsalted butter, plus extra, for greasing
1 egg yolk
Filling
180g (⅔ cup) tahini
90g (½ cup) caster sugar
2 tbsp cocoa powder
80g dark chocolate
Syrup
90g (½ cup) caster sugar
1 tbsp glucose syrup
1 tbsp orange flower water
Combine the flour, sugar, yeast and 1 tsp salt in the bowl of an electric mixer. Whisk the milk and egg together. With the motor running, add the milk mixture and butter to the flour mixture, then beat on medium-low speed for 2-3 minutes or until a dough forms. Switch to the dough hook, then knead the dough for 5-6 minutes on medium speed or until smooth and elastic. Alternatively, mix the dough by hand, then turn it out onto a lightly floured surface and knead for 7-8 minutes or until smooth and elastic. Form the dough into a ball. Lightly grease a large bowl with butter, add the dough, then cover the bowl with plastic wrap and stand in a warm, draft free place for 2-2½ hours or until doubled in bulk.
Meanwhile, grease the side of a 23cm round springform pan with butter and line the base with baking paper. For the filling, combine the tahini and sugar in a bowl and mix well. Add the cocoa and stir to just combine; there should be streaks of tahini visible so don’t worry if it’s a bit rough-looking. Finely chop the chocolate.
Turn the dough out onto a lightly floured surface. Roll the dough out to a rectangle about 40 x 30cm. Lightly dampen the edges with water. With a long edge facing you, scatter the tahini mixture over the dough, leaving a 1cm border around the edges. Scatter over the chocolate. Roll the dough up to form a long sausage, pressing the edge and ends to seal. Use your hands to gently roll the sausage out to about 38cm long. Using a large, sharp knife, cut it into 7 even-sized pieces. Place the buns, a cut side up, in the prepared tin, leaving a little space between them. Cover the tin with plastic wrap, then stand in a draft-free place for 1-1½ hours or until puffed and risen.
While the buns are rising, preheat the oven to 200˚C. For the syrup, combine the sugar, glucose syrup and 80ml (⅓ cup) water in a small saucepan and bring to a simmer over medium heat. Simmer for 4 minutes or until reduced and thickened slightly, then remove from the heat and add the orange flower water. Set aside to cool.
When the buns have risen, combine the egg yolk with 2 tsp water in a small bowl, then whisk well with a fork. Brush the buns all over with the mixture, then bake for 20-25 minutes or until deep golden and a cake tester inserted into an unfilled part of a bun withdraws clean. Place the tin on a large plate, then drizzle over the syrup. Stand until the buns are cool, then serve. Buns are best eaten on the day they’re made – they will keep, frozen, for 6-8 weeks.
