25.7.09

Beirut tahini swirls


This babe-buddie are very fond of these swirls, as a swede used to eat cinnamon buns this tastes a little different. The filling reminds me of Halwa, no surprice since it´s made of sesame seeds and sugar and I can think of adding some spices to it just like halwa comes in different flavours, and it was a fun and little different way to shape them, reminding me of Balkan style pitas filled with cheese, potatoes or other goodies. A batch of 6 is enought since they need a little work and I don´t have the skill of a Beirut babe...
Beirut is actually one city that I hope that I one day will be able to visit!

Beirut Tahini Swirls 6

1/8 pkt of fresh yeast
1 C lukewarm water
2,5 C flour ( ICA I love ECO strong wheat)
2 tsp sugar
1 Tsp olive oil

Filling:
1 cup tahina
1 cup sugar

With this amount of liquid I use the foodprocessor and mix it into a dought in seconds that I let rise until double size, did not take as long as 2-3 hours, but it was a warm summer day....
The filling was mixed together with a spoon and was not as hard as others I´ve seen on the net but it was probably easier to spread it on the dough this way. When I was ready there were filling left.
Cut the dough in 6 pieces and work 3 at the time.
Roll them out to a rectangle. I did not get the size the recipe says but made them as thin as I could, spread out 2,5 Tbsp of the filling and rolled it up like I was making really tiny cinnamonbuns and then rolled it into a big swirl that I left until I finished two more. Then I flattened them again not getting the size in the recipe. I baked them on my stone in 200 degrees Celcius and flipped them after 15 minutes to do 5 more on the other side. I baked directly on the stone but since they leek a little I recommend using a paper to cover the stone.
Did the last three the same way.
For a more detailed way to do them turn to Natashya who was hosting