Ad

For the filling

For the honey & tahini butter

For the icing

Nutrition: Per serving (12)

  • kcal304
  • fat15g
  • saturates8g
  • carbs36g
  • sugars18g
  • fibre2g
  • protein5g
  • salt0.4g
Ad

Method

  • step 1

    Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.

  • step 2

    Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don’t have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.

  • step 3

    To make the filling, combine the ingredients and set aside.

  • step 4

    Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you – it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you’re making a rope.

  • step 5

    Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.

  • step 6

    Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you’re serving it warm, or leave to cool completely on a wire rack.

  • step 7

    To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it’s too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it’s made.

RECIPE TIPS
MAKE FRENCH TOAST WITH LEFTOVERS

Any sliced leftovers can be turned into an indulgent French toast. Simply dip in lightly beaten egg, then fry in salted butter until golden and crisp. Serve dusted with icing sugar.

Recipe from Good Food magazine, November 2019

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.8 ratings

Catecat2020

I added zest of 2 oranges to the bread dough, then for the filling I melted 20g butter and used a fork to mix in around 2 tablespoons of chocolate spread and then about the same amount of ground almond (no extra sugar as the chocolate spread sweet enough!). Then I followed the suggestion in another…

timefortea85

Very tasty! I used an egg wash instead of the icing and it turned out very well. It only needed 20 minutes in a fan oven and I covered it with foil for the last 5 minutes. I accidentally made it too long, so I twisted it into a circle on the baking tray and it looked stunning! If I made this again I…

PhoebeLovesBaking

It was ok. Quite dense - but not in a bad way? Wasn't as "bready" as expected, more like a cinnamon roll. My family and I enjoyed it nonetheless, and with the tahini butter it was delicious! There is a generous amount off filling, will probably make less next time. Enjoyable, but not what I expected

fahriea

A star rating of 5 out of 5.

Tastes great but 35mins is an over bake on this. Going to cut it at 25 mins next time! And brushing with a bit of egg makes it look great!

Ad
Ad
Ad