Twisted spiced bread with honey & tahini butter served on a chopping board

Twisted spiced bread with honey & tahini butter

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(3 ratings)

Prep: 35 mins Cook: 40 mins plus up to 2 hrs 30 mins proving

More effort

Serves 10-12

Bake this Middle Eastern-inspired loaf to serve for a festive brunch. To make things extra indulgent, spread thick slices with our moreish honey and tahini butter 

Nutrition and extra info

Nutrition: Per serving (12)

  • kcal304
  • fat15g
  • saturates8g
  • carbs36g
  • sugars18g
  • fibre2g
  • protein5g
  • salt0.4g
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  • 120-140ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g unsalted butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g strong white bread flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 50g golden caster sugar
  • ½ tsp fine sea salt
  • 7g sachet fast-action dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 medium egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • oil, for the bowl

For the filling

  • 50g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp sesame seeds, toasted
  • 50g light brown soft sugar
  • 3 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ground cardamom

For the honey & tahini butter

  • 70g salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

For the icing

  • 75g golden icing sugar
  • sesame seeds, for sprinkling (optional)


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

  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.

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

  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.

  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.

  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.

  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.

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13th Jun, 2020
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!
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