Pastries with Tahini and Grape

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Yuva active dry yeast 80g

Serves 6
INGREDIENTS
For the dough:

500g flour
10g salt
8g sugar
50g oil
8gr Yuva Active Dry Yeast
Just over 340g warm water (38-40 C)
1 egg white
5gr mahaleb
For the filling:
100g tahini
100g grape molasses
10gr black poppy seeds
For the glaze:
Sesame seeds
1 egg yolk
*For the best results, first bring the ingredients to room temperature.

PREPARATION
Dissolve the yeast in a cup of warm water and set aside for 10 minutes.
Combine all the ingredients for the dough in a large bowl and knead until smooth and as soft as an earlobe. Rest for another 10 minutes.
Apply oil to a flat surface and your hands, then roll out the dough.
Generously spread the tahini, grape molasses and poppy mixture over the dough, then roll it into a cylinder.
Cut into slices as wide as two fingers, then place the pieces on a greased baking tray.
Leave at room temperature (28-30 C) until doubled in size, around 40-60 minutes.
Brush the pieces with the egg yolk and sprinkle with the sesame seeds.
Bake at 190-200 C for 20-25 minutes in a preheated oven.

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