Turkish Tahinli Çörek: Spiral Sesame Tahini Rolls Step-by-step instructions

Before you start

Before starting, gather all ingredients and ensure the milk and water are warm but not hot. Measure the flour and whisk it with the yeast, sugar, and salt in a large bowl. Have a clean surface ready for kneading and rolling.

Line a baking sheet with parchment paper. Preheat the oven to 375°F (190°C) about 20 minutes before baking. Set out the tahini and sugar for the filling, and have the egg yolk and sesame seeds ready for the topping.

Instructions

Make the Dough

1. 1Make the Soft Yeast Dough
   In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk, warm water, and vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth, elastic, and no longer sticky. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rest for 30 minutes.
   Look for The dough should be soft, supple, and spring back when pressed gently.
   Tip Warm the milk and water to about 110°F (43°C) to activate the yeast without killing it.
2. 2Roll Out the Dough
   After resting, transfer the dough to a lightly floured surface. Use a rolling pin to roll it into a wide, thin rectangle, about 1/8 inch thick. Aim for a rectangle roughly 18 by 24 inches. The thinner the dough, the more layers you'll get in the final rolls. If the dough resists, let it rest for 5 minutes before continuing.
   Look for The dough should be thin enough to see your hand through it, but not tearing.
   Tip Keep the surface and rolling pin lightly floured to prevent sticking, but avoid excess flour.

The dough should be smooth, elastic, and slightly tacky but not sticky. After kneading, it should spring back when pressed. During the rest, it will puff up slightly but not double. The surface should be soft and supple, ready to roll into a thin rectangle without tearing.

Shape the Spiral

3. 3Spread the Tahini Filling
   Spread the sesame tahini evenly over the entire surface of the dough, leaving a 1-inch border on the far edge. Use an offset spatula or the back of a spoon to create an even layer. Sprinkle the granulated sugar evenly over the tahini. The sugar will melt and caramelize during baking, creating a sweet, nutty filling.
   Look for The tahini should be spread to the edges, with the sugar covering every bit.
   Tip If the tahini is too thick to spread, warm it slightly in a bowl over hot water.
4. 4Roll into a Tight Cylinder
   Starting from the long edge closest to you, roll the dough tightly into a cylinder, like a jelly roll. Roll evenly and firmly to keep the filling inside. Pinch the seam to seal. Gently roll the cylinder back and forth to elongate it slightly, about 24 inches long. The cylinder should be even in thickness.
   Look for The cylinder should be tight, with no gaps, and the seam sealed.
   Tip If the dough sticks, dust lightly with flour, but not too much or the layers won't stick.
5. 5Coil into a Spiral
   Place the cylinder on a lightly floured surface. Starting at one end, coil it into a snail shape, tucking the end underneath. The spiral should be snug but not tight. Gently flatten the spiral with your fingers to about 1 inch thick. The spiral will spread during baking, so leave room on the baking sheet.
   Look for The spiral should be even and flat, with the end tucked neatly underneath.
   Tip If the dough is too springy, let it rest for 5 minutes before coiling.

The rolled cylinder should be tight and even, with the seam sealed. When coiled, the spiral should be flat and round, with the end tucked underneath. The dough should feel pliable, not tough. The surface should be smooth, and the filling should be evenly distributed, visible in the cut edges.

Bake to Golden

6. 6Brush with Egg and Sprinkle Sesame
   Place the spiral on a parchment-lined baking sheet. In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the entire surface of the spiral with the egg wash. Sprinkle the sesame seeds evenly over the top. The egg wash will give the pastry a glossy, golden crust.
   Look for The spiral should be evenly coated with egg wash and covered with sesame seeds.
   Tip Use a pastry brush for a thin, even layer of egg wash—too much can pool.
7. 7Bake Until Deeply Golden
   Preheat the oven to 375°F (190°C). Bake the spiral for 25 minutes, until the top is deeply golden brown and the sugar is caramelized. The filling will bubble and ooze slightly. If the top browns too quickly, tent loosely with foil. The rolls are done when a skewer inserted into the center comes out clean.
   Look for The pastry should be mahogany brown, with caramelized spots and a glossy sheen.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Cool Slightly and Tear
   Remove from the oven and let cool on the baking sheet for 10 minutes. The rolls are best served warm, when the tahini filling is still soft and the layers pull apart easily. Tear or slice into wedges and enjoy the flaky, caramelized layers.
   Look for The filling should be glossy and soft, not runny, and the layers should separate cleanly.
   Tip For clean slices, use a serrated knife and wipe it between cuts.

The pastry should be deeply golden brown, with caramelized spots on the surface and a glossy sheen from the egg wash. The sesame seeds should be toasted and fragrant.

The filling should be bubbling and slightly oozing, but not burnt. The interior should be cooked through, with the layers pulling apart easily.

Common mistakes

One common mistake is rolling the dough too thick, which results in fewer layers and a doughy center. Another is overfilling with tahini, causing the filling to leak out during baking.

To avoid this, spread the tahini evenly and leave a small border. Also, don't skip the rest time—it makes the dough easier to roll. Finally, keep an eye on the oven; if the top browns too quickly, cover loosely with foil to prevent burning.

How to tell it’s done

The rolls are done when the top is deeply golden brown and the filling is bubbling and caramelized. A skewer inserted into the center should come out clean, and the internal temperature should reach at least 160°F (71°C) for the egg wash.

The pastries will feel firm to the touch but still slightly soft when pressed. Let them cool for 10 minutes before serving to allow the filling to set slightly, making them easier to handle.

• Egg dishes: 160°F (71°C) in the thickest part