Sesame Creamed Spiral
A spiral pastry with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g yeast
- 200 ml lukewarm milk
- 1 tbsp sugar
- a pinch salt
- 450 g flour
- 1 egg
- flour (for work surface)
- 12 tbsp tahini (sesame paste)
- 100 ml pekmez (mulberry syrup)
- 70 g sugar
- 1 tbsp Lemon Juice
Instructions
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1.
Whisk the yeast into lukewarm milk until smooth. Mix sugar, salt and flour in a bowl and gradually stir in the yeast mixture. Separate the egg; add the whites to the dough. Knead well and cover the dough, letting it rise in a warm place for about 30 minutes. Preheat the oven to 160 °C fan.
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2.
Roll the dough on a floured surface into a large rectangle. Mix sesame paste with pekmez and spread evenly over the dough; fold the dough 2–3 times and roll up according to width. Cut the roll into 24 slices, place them side‑by‑side with spacing on parchment paper on a baking tray. Press lightly flat and let rise again.
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3.
Beat the yolk with a little water and brush the spirals. Bake in the preheated oven for about 20 minutes. Meanwhile reduce 100 ml water with sugar and lemon juice to a syrup; briefly dip or brush the hot spirals in it, then serve warm on a plate.
