Tahini Honey Challah Buns with Sesame Seeds

Name: Tahini Honey Challah Buns with Sesame Seeds
Prep time: 25 min
Cook time: 18 min
Yield: 12

baking challah tahini honey sesame individual-portions jewish-inspired sweet-bread

Baking

Individual challah buns enriched with tahini and honey, topped with sesame seeds for a nutty, sweet flavor. These pull-apart soft buns combine traditional Jewish bread-making with Middle Eastern ingredients for a unique twist.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 18

Ingredients

500g4 cups bread flour
7g2 tsp instant yeast
50g1/4 cup granulated sugar
10g2 tsp salt
2 large2 large eggs
180ml3/4 cup warm water
80ml1/3 cup tahini, well stirred
60ml1/4 cup honey
60ml1/4 cup olive oil
11 egg, beaten for wash
60g1/4 cup sesame seeds
1 tsp1 tsp flaky sea salt

Instructions

Whisk together 500g4 cups bread flour, 7g2 tsp instant yeast, 50g1/4 cup granulated sugar, and 10g2 tsp salt in large bowl.
In separate bowl, combine 2 large2 large eggs, 180ml3/4 cup warm water, 80ml1/3 cup tahini, 60ml1/4 cup honey, and 60ml1/4 cup olive oil, whisking until smooth.
Add wet ingredients to dry, mixing until shaggy dough forms. Knead on floured surface for 10 minutes until smooth and elastic.
Place in oiled bowl, cover, and rise in warm place for 1 hour until doubled.
Punch down and divide into 12 equal pieces. Shape each into smooth ball.
Place balls on parchment-lined baking sheets, spacing well apart. Cover and rise 45 minutes until puffy.
Preheat oven to 190°C (375°F). Brush buns with 11 egg and sprinkle with 60g1/4 cup sesame seeds and 1 tsp1 tsp flaky sea salt.
Bake 15-18 minutes until deep golden brown and hollow-sounding when tapped.
Cool on wire racks before serving.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 2 tsp name: instant yeast
id: sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: salt metric: 10g imperial: 2 tsp name: salt
id: eggs metric: 2 large imperial: 2 large name: eggs
id: warm_water metric: 180ml imperial: 3/4 cup name: warm water
id: tahini metric: 80ml imperial: 1/3 cup name: tahini, well stirred
id: honey metric: 60ml imperial: 1/4 cup name: honey
id: olive_oil metric: 60ml imperial: 1/4 cup name: olive oil
id: egg_wash metric: 1 imperial: 1 name: egg, beaten for wash
id: sesame_seeds metric: 60g imperial: 1/4 cup name: sesame seeds
id: flaky_salt metric: 1 tsp imperial: 1 tsp name: flaky sea salt

Instructions

Whisk together {bread_flour}, {instant_yeast}, {sugar}, and {salt} in large bowl.
In separate bowl, combine {eggs}, {warm_water}, {tahini}, {honey}, and {olive_oil}, whisking until smooth.
Add wet ingredients to dry, mixing until shaggy dough forms. Knead on floured surface for 10 minutes until smooth and elastic.
Place in oiled bowl, cover, and rise in warm place for 1 hour until doubled.
Punch down and divide into 12 equal pieces. Shape each into smooth ball.
Place balls on parchment-lined baking sheets, spacing well apart. Cover and rise 45 minutes until puffy.
Preheat oven to 190°C (375°F). Brush buns with {egg_wash} and sprinkle with {sesame_seeds} and {flaky_salt}.
Bake 15-18 minutes until deep golden brown and hollow-sounding when tapped.
Cool on wire racks before serving.

Tips

Tahini Integration: Ensure tahini is well stirred before measuring. The natural oils should be fully incorporated for even flavor distribution.

Dough Texture: This enriched dough will be slightly stickier than regular bread due to tahini and honey. Resist adding too much flour.

Even Sizing: Use kitchen scale to divide dough into equal pieces for uniform buns that bake evenly.

Golden Color: The honey and tahini help create beautiful golden color. Don't overbake or they'll become too dark.

Storage: Store covered at room temperature for 2 days or freeze for up to 3 months. Warm briefly before serving to restore softness.