Poppy Seed and Tahini Buns
Ingredients
- 1 cup warm milk
- 1/2 cup vegetable oil
- 1 tablespoon yeast
- 1 egg
- 50 grams butter
- 1 teaspoon salt
- 3 tablespoons powdered sugar
- 3.5 to 4 cups flour
Filling
- 1/2 cup poppy seeds
- 1/4 cup finely ground walnuts
- 1/4 cup tahini
- 2-3 tablespoons powdered sugar
- vegetable oil to adjust consistency, about 1/4 cup
Preparation
At room temperature, mix the milk with all other dough ingredients, add flour slowly to get a dough soft like an earlobe, and let it rise for 30 minutes
Break off pieces smaller than a mandarin, make balls, roll out long with a rolling pin, spread the filling mixture
Wrap as described, cut lengthwise with a knife or razor like karnıyarık, and place on a parchment-lined tray
Heat the oven to 50°C, turn it off, and let the tray rise in the oven until doubled in size
Brush with a mixture of egg yolk and 1/2 teaspoon olive oil, then bake in a preheated 190°C oven until golden, about 10 minutes, and remove carefully to avoid burning
Tips
If you prefer less sugar, reduce the sugar amount; this version is recommended for great taste
