Turkish Tahinli Çörek: Spiral Sesame Tahini Rolls Tips, FAQ & printable recipe

Tips for success

For the flakiest layers, roll the dough as thin as possible without tearing—aim for about 1/8 inch. Use a light touch when spreading the tahini to avoid tearing the dough.

If the dough becomes too soft to handle, chill it for 10 minutes before rolling. The sugar in the filling will melt and caramelize, so don't worry if it looks like a lot—it will create a luscious, sticky texture.

When coiling the cylinder, keep it loose enough to allow the layers to expand during baking. If the spiral rises unevenly, gently press it down with a spatula halfway through baking.

For a more intense sesame flavor, toast the sesame seeds before sprinkling. Serve warm for the best texture, but the rolls are also delicious at room temperature.

Variations

• Cinnamon-Spiced: Add 1 tablespoon of ground cinnamon to the sugar before sprinkling. The warm spice complements the nutty tahini and adds a cozy aroma. You can also add a pinch of ground cloves or cardamom for extra depth.
• Chocolate Tahini: Spread a thin layer of chocolate-hazelnut spread over the tahini before adding the sugar. The chocolate melts into the layers, creating a decadent twist. Reduce the sugar to 3/4 cup to balance sweetness.
• Orange Blossom: Mix 1 tablespoon of orange blossom water into the tahini before spreading. The floral notes brighten the nutty flavor. Sprinkle the finished rolls with a little powdered sugar and orange zest.
• Savory-Sweet: Reduce the sugar to 1/2 cup and add 1 teaspoon of flaky sea salt to the filling. The salt enhances the tahini's nuttiness and creates a more complex, less sweet pastry. Omit the egg wash or use milk instead.

Storage and make-ahead

Fridge

Store baked rolls in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore softness.

Freezer

Freeze unbaked spiral on a parchment-lined baking sheet until firm, then wrap tightly and freeze for up to 2 months.

Reheat

Reheat baked rolls in a 350°F (175°C) oven for 8-10 minutes. For individual pieces, use a toaster oven.

Store leftover rolls in an airtight container at room temperature for up to 3 days. To maintain their softness, place a piece of bread in the container—it will absorb excess moisture.

If the rolls become stale, refresh them in a 300°F (150°C) oven for 5 minutes. The filling may harden slightly upon standing, but it will soften when reheated.

The dough can be made a day ahead and stored in the refrigerator after the first rise. Let it come to room temperature before rolling. Alternatively, assemble the spiral and refrigerate it unbaked for up to 12 hours, covered.

When ready to bake, brush with egg wash and sprinkle with sesame seeds just before putting in the oven. You may need to add 5 minutes to the baking time if starting from cold.

Serving ideas

Serve Tahinli Çörek warm, torn into pieces or sliced with a serrated knife. It pairs beautifully with Turkish tea or strong coffee. For a special breakfast, serve with a dollop of clotted cream or a drizzle of honey. The rolls are also wonderful as a dessert with a scoop of vanilla ice cream, which contrasts with the warm, nutty filling.

For a festive presentation, arrange the spiral on a large platter and dust with powdered sugar. You can also add a sprinkle of crushed pistachios for extra color and crunch. The rolls are best enjoyed the day they are baked, but they can be reheated in a toaster oven for a few minutes to bring back their fresh-from-the-oven quality.

Frequently asked questions

Recipe card

Turkish Tahinli Çörek: Spiral Sesame Tahini Rolls

Prep 30 minCook 25 minRest 30 minTotal 1 h 25 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 packet instant yeast (10g)
• 1/2 cup warm milk
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 2 tbsp sugar
• 1 tsp salt
• 1 cup sesame tahini
• 1 cup granulated sugar
• 1 egg yolk, for brushing
• 2 tbsp sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, sesame, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

72 g

Fat

22 g

Fiber

3 g

Sugar

28 g

Automatic estimate from the ingredient list, not laboratory-verified.