Turkish Tahinli Çörek: Spiral Sesame Tahini Rolls

Imagine tearing into a warm, golden spiral that shatters into dozens of paper-thin layers, each one coated with nutty tahini and caramelized sugar. This Turkish Tahinli Çörek brings that iconic Istanbul bakery experience to your kitchen.

The dough is soft and supple, the filling is rich and fragrant, and the bake fills your home with an irresistible aroma. With simple ingredients and a little patience, you can create a pastry that looks as stunning as it tastes—perfect for breakfast, tea time, or a special dessert.

Tahinli Çörek is a beloved Turkish pastry, especially popular in Istanbul, where bakeries display spirals of golden, sesame-studded dough in their windows. The magic lies in the contrast between the soft, airy bread and the intensely nutty, sweet tahini filling that caramelizes as it bakes.

This recipe streamlines the process without sacrificing authenticity, using a simple yeast dough and a generous amount of tahini and sugar. The result is a showstopping spiral that pulls apart into tender, sticky, flaky layers. Serve it warm with a cup of strong Turkish tea or coffee, and watch it disappear.

Ingredients

Why this recipe works

The dough is enriched with milk, oil, and a touch of sugar, creating a tender, slightly sweet crumb that balances the bold tahini. Kneading develops the gluten, giving the dough structure to roll thin and hold the filling without tearing.

The 30-minute rest allows the gluten to relax, making the dough easier to roll into a large, even rectangle—essential for achieving those delicate, numerous layers.

Tahini, made from roasted sesame seeds, provides a deep, nutty flavor that intensifies when baked. The sugar melts and caramelizes, creating pockets of gooey sweetness that contrast with the flaky dough.

Rolling the filled dough into a tight cylinder and then coiling it into a spiral ensures that every bite contains a perfect ratio of bread to filling, and the egg wash plus sesame seeds add a glossy, crunchy finish.

Notes and substitutions

For the best flavor, use high-quality tahini that is smooth and pourable. If your tahini is thick and separated, stir it well before measuring. The dough can be made with all-purpose flour, but bread flour will yield a slightly chewier texture. Warm the milk and water to about 110°F (43°C) to activate the yeast, but be careful not to overheat, as that can kill the yeast.

You can prepare the dough the night before and let it rest in the refrigerator for up to 24 hours—just bring it to room temperature before rolling. If you don't have a rolling pin, a wine bottle works in a pinch. The baking sheet should be lined with parchment to prevent sticking, as the caramelized sugar can be sticky.

• instant yeast: active dry yeast (use 12g, dissolve in the warm water with a pinch of sugar for 5 minutes before adding)
• vegetable oil: melted unsalted butter or neutral oil like sunflower or canola
• all-purpose flour: bread flour for a slightly chewier texture; reduce water by 2 tablespoons
• sesame tahini: sunflower seed butter for a nut-free version, though the flavor will differ

Equipment

• Large mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife
• Clean kitchen towel