Sweet Tahini Buns
Soft, sweet, and nutty, these tahini buns combine a cardamom-scented dough with a rich tahini-cinnamon filling. Perfect for breakfast, brunch, or a snack, they’re packed with plant-based protein, fiber, and healthy fats, and can be baked fresh or frozen for convenience.
Equipment
- Stand Mixer with Dough Hook
- Stand mixer with paddle attachment
- Mixing Bowls (small and large)
- Spatula
- Baking sheet
- Parchment paper
- Cling film
- Measuring Cups & Spoons
- Ruler
- Serrated knife or dental floss
Ingredients
For the Dough:
- 1 package instant yeast
- ¼ cup + 1 tbsp sugar
- ½ cup whole milk warm
- 3 ½ cups all-purpose flour
- 1 tsp ground cardamom
- 1 tsp salt
- 2 large eggs
- ½ cup unsalted butter melted
For the Tahini Cinnamon Filling:
- ¾ cup tahini
- ½ cup unsalted butter softened
- ½ cup sugar
- 1 tsp ground cinnamon
For the Topping:
- 1 large egg lightly beaten
- 1 tbsp sesame seeds
Instructions
- Activate the Yeast: Start by warming your milk to a gentle, lukewarm temperature—around 105–110°F (40–43°C). Pour ½ cup of whole milk into a small microwave-safe bowl and heat briefly, checking often. Stir in 1 tablespoon of sugar to feed the yeast, then sprinkle the instant yeast over the top. Let the mixture sit for 8–10 minutes. You’ll know it’s ready when it becomes foamy and fragrant, signaling the yeast is alive and ready to work its magic.
- Prepare the Dough Base: In the large bowl of a stand mixer fitted with a dough hook, combine 3 ½ cups of all-purpose flour, 1 teaspoon of ground cardamom, ¼ cup of sugar (the remaining sugar), and 1 teaspoon of salt. Mix briefly to evenly distribute the ingredients. This forms the flavorful base for your dough.
- Combine Wet and Dry Ingredients: Add the foamy yeast mixture to the dry ingredients, along with 2 large eggs. Turn the mixer on low to medium speed and let the ingredients come together, forming a soft, slightly sticky mass. This should take about 5 minutes. Make sure all flour is incorporated but the dough remains pliable.
- Incorporate the Butter: While the dough is mixing, gradually add ½ cup of melted unsalted butter. Continue to mix for 5 more minutes. The dough should become silky, smooth, and elastic. Scrape down the sides of the bowl as needed to ensure even mixing. Continue kneading for another 5 minutes until the dough stretches without tearing. This process develops the gluten, giving your buns their soft, airy texture.
- First Rise: Butter a clean, large bowl to prevent sticking. Shape your dough into a ball and roll it gently in the buttered bowl to coat all sides. Cover with a clean, damp kitchen towel and leave in a warm, draft-free spot for about 2 hours. The dough should puff up and nearly double in size.
- Second Rise: Once the first rise is complete, gently press the dough down to release excess air. Cover it again and refrigerate overnight. This slow fermentation enhances flavor, making the dough richer and more aromatic.
- Prepare the Tahini Cinnamon Filling: While the dough rests, mix the filling. In a small bowl, combine ½ cup sugar with 1 teaspoon ground cinnamon. In a separate mixing bowl, use the paddle attachment of your stand mixer to blend ¾ cup tahini with ½ cup softened unsalted butter until smooth and creamy. This mixture will add a nutty, sweet layer inside each bun.
- Roll Out the Dough: After the overnight chill, lightly flour a clean work surface. Place the cold dough onto the surface and use a rolling pin to form a large rectangle approximately 12 by 18 inches. The dough should be even in thickness for uniform buns.
- Spread the Filling: Using an offset spatula, spread the tahini-butter mixture evenly over the dough, leaving a ½-inch border along the edges. Sprinkle the cinnamon-sugar mixture evenly on top of the tahini layer. This creates a rich, flavorful filling that will swirl through every bite.
- Roll the Dough into a Log: Starting from the long side, gently roll the dough into a tight 18-inch log. Be careful not to squeeze too hard—maintaining the layers will create the beautiful swirl inside the buns. Wrap the log in cling film and refrigerate for 15 minutes to firm it up for easier cutting.
- Cut and Shape the Buns: Preheat your oven to 350°F (175°C). Using a ruler, mark the dough log into 12 equal segments. Use a serrated knife or a piece of dental floss to cut the log cleanly into pieces. Stand each piece upright, cut side up, and gently press or flatten with your hands (or a 3.5-inch measuring cup) to form circles about 3 inches wide.
- Add Egg Wash and Sesame Seeds: Lightly brush the top and sides of each bun with the beaten egg. Sprinkle 1 tablespoon of sesame seeds evenly on top. This gives the buns a golden, glossy finish and a subtle nutty crunch.
- Bake the Buns: Line a baking sheet with parchment paper and arrange the buns 2 inches apart to allow for expansion. Place them in the preheated oven and bake for 23–25 minutes, or until golden brown and fully cooked through. The aroma of cardamom, cinnamon, and tahini will fill your kitchen—an irresistible sign your buns are ready.
- Cool and Serve: Remove the buns from the oven and allow them to cool for at least 15 minutes on a wire rack. This helps the texture set and prevents the filling from spilling. Serve warm for the softest experience, or store in an airtight container for up to 3 days. These buns can also be frozen immediately after baking for later enjoyment.
Notes
- Ensure the milk is lukewarm (105–110°F); hot milk will kill the yeast, preventing proper rise.
- If your tahini has separated, stir or whisk it thoroughly before mixing into the filling.
- Use a serrated knife or dental floss to cut the dough log to preserve the swirl and avoid squashing the buns.
- Overnight refrigeration improves flavor and texture by allowing the dough to ferment slowly.
- Store baked buns in an airtight container at room temperature for up to 3 days or freeze immediately after cooling for long-term storage.
- Brush buns with egg wash for a shiny, golden finish; omit if you prefer a vegan option.
- Gently flatten buns after slicing for even baking but avoid pressing too hard to preserve the swirl layers.
