Brioche Dough 500g strong white bread flour, plus extra for dusting 25g caster sugar 1 teaspoon fine sea salt 7g fast-action dried yeast 250ml whole milk 2 large eggs 100g unsalted butter, at room temperature, diced, plus extra for greasing Chocolate Tahini Filling 100g dark chocolate (65-70% cocoa solids), finely chopped 100g unsalted butter, diced 55g light brown sugar 100g tahini flaked sea salt, for sprinkling Vanilla Syrup 65g caster sugar 1 teaspoon vanilla extract 2 teaspoons sesame seeds For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Tip the dough into a lightly greased large bowl, cover with clingfilm and refrigerate overnight or for up to 24 hours. The next day, lightly grease or line the base of the 9x13 baking tin with a piece of parchment paper. Make the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) until melted. Remove from the heat, stir in the brown sugar and tahini, then set aside. Remove the dough from the refrigerator and, working on a lightly floured surface, roll out into a large 50 x 50cm (20 x 20in) square. Spread the chocolate tahini mixture evenly over the dough. At this point, the tahini mixture will be loose and glossy, so if you attempt to roll the dough up now it will be very messy, therefore, allow the mixture to sit for a couple of minutes until it goes a little tackier and loses its shine (don’t leave this too long though, because the filling will eventually set, meaning it won’t stick to the dough when it’s rolled). Sprinkle over a little flaked sea salt and roll up the dough into a tight sausage. Cut the sausage into 12 equal-sized slices and place them, cut-side up, into the prepared baking tin. Cover with clingfilm and set aside to prove in a warm place for 45 minutes to 1 hour, or until the rolls are touching each other and feel puffy to the touch. Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30-35 minutes, or until golden brown. Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. Stored covered, these buns will keep for 2-3 days.
Thank you so much for your recipes and videos! You're a great teacher! I'm a novice baker who just started baking during this pandemic and I've learned a lot from you. I followed your baking videos for the tahini babka buns, chocolate babka bread, and choc tiramisu cookies. My family and friends love them!! I can't wait for your book to be available here in the states. Keep up the awesome work!
So excited for your new book! I love your Patisserie Made Simple and refer to it all the time. I managed to hint to my hubby to get One Tin Bakes for my birthday!
Thank you so much for this video and recipe! I've just baked this. They look and taste AMAZING - one of the best things I have ever tried baking - so impressed!
Seriously cant wait to buy your book when i get a salary(hopefully soon), because one tin bakes is really my vibe and you finally catered to my needs with this book👍🏻🎉 Congratulations and good luck
I am from the U.S. and have to wait until September for my copy....i am sure it will worth the wait. I really love your recipes. They are always one of a kind and very delicious, as well.
Why do you call yourself "Boy who bakes" when you're a grown man? Other than that, love the recipe, I have to make them with sourdough brioche, but tahini rolls are always great!
Jennifer A. Minnear - Salazar you can make them with sourdough but the book is all about accessibility and whilst sourdough is definitely more popular than ever, and clearly I love it, it’s still very daunting to a lot of people and would put a lot of people off so I didn’t include sourdough recipes in this book
@@TheBoyWhoBakes , yes, I had some I started, about Feb; I had used honey to help start it, when my first attempt was making too much alcohol on top.. But, in my city, we had fresh un-bleached flour shortages. .. So I dried most of mine out. (People fighting diabetes would probably benefit, from those variations, if they keep sugar and starch down)_.
Can’t wait for you to see my new book which is finally out next week! In anticipation this is one of my favourites from the book 🙌🏻
cant wait!! this is super exiting
cant wait to buy ur book😍
I've pre-ordered the e book (; can't wait
Gladys Seah brilliant!
Brioche Dough
500g strong white bread flour, plus extra for dusting
25g caster sugar
1 teaspoon fine sea salt
7g fast-action dried yeast
250ml whole milk
2 large eggs
100g unsalted butter, at room temperature, diced, plus extra for greasing
Chocolate Tahini Filling
100g dark chocolate (65-70% cocoa solids), finely chopped
100g unsalted butter, diced
55g light brown sugar
100g tahini
flaked sea salt, for sprinkling
Vanilla Syrup
65g caster sugar
1 teaspoon vanilla extract
2 teaspoons sesame seeds
For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled.
Tip the dough into a lightly greased large bowl, cover with clingfilm and refrigerate overnight or for up to 24 hours.
The next day, lightly grease or line the base of the 9x13 baking tin with a piece of parchment paper. Make the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) until melted. Remove from the heat, stir in the brown sugar and tahini, then set aside.
Remove the dough from the refrigerator and, working on a lightly floured surface, roll out into a large 50 x 50cm (20 x 20in) square. Spread the chocolate tahini mixture evenly over the dough. At this point, the tahini mixture will be loose and glossy, so if you attempt to roll the dough up now it will be very messy, therefore, allow the mixture to sit for a couple of minutes until it goes a little tackier and loses its shine (don’t leave this too long though, because the filling will eventually set, meaning it won’t stick to the dough when it’s rolled). Sprinkle over a little flaked sea salt and roll up the dough into a tight sausage.
Cut the sausage into 12 equal-sized slices and place them, cut-side up, into the prepared baking tin. Cover with clingfilm and set aside to prove in a warm place for 45 minutes to 1 hour, or until the rolls are touching each other and feel puffy to the touch.
Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30-35 minutes, or until golden brown.
Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla.
When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving.
Stored covered, these buns will keep for 2-3 days.
Woop Woop! Love the cutting technique with the string, very clever. Best of luck with the book!
It works so well, such a great hack
Thank you so much for your recipes and videos! You're a great teacher! I'm a novice baker who just started baking during this pandemic and I've learned a lot from you. I followed your baking videos for the tahini babka buns, chocolate babka bread, and choc tiramisu cookies. My family and friends love them!! I can't wait for your book to be available here in the states. Keep up the awesome work!
So excited for your new book! I love your Patisserie Made Simple and refer to it all the time. I managed to hint to my hubby to get One Tin Bakes for my birthday!
Интересно, смотрю второй рецепт дрожжевого теста, и поспевает в обоих случаях в холодильнике. Мы привыкли к поднятию в тепле
Thank you so much for this video and recipe! I've just baked this. They look and taste AMAZING - one of the best things I have ever tried baking - so impressed!
The shape of the delicious bread is delicious.👍💙
wow its look delicious the chocolate tahini babka buns. thanks for sharing how to bake that enjoy be safe
I'm absolutely loving the impromptu book plugs in this!
Ha I had it next to me at all times just in case I could think of a reason to show it off, and then did even if there wasn’t really a reason 😂
These buns look amazing. Can’t wait to receive the book!!
I'm soooo going to make these for my family's lunch tomorrow!
Agnes hope they love them!
Seriously cant wait to buy your book when i get a salary(hopefully soon), because one tin bakes is really my vibe and you finally catered to my needs with this book👍🏻🎉 Congratulations and good luck
I am from the U.S. and have to wait until September for my copy....i am sure it will worth the wait. I really love your recipes. They are always one of a kind and very delicious, as well.
Thanks that ms really kind of you to say. If you can’t wait until sept then I know Omnivore Books in SF has import copies available in the US
Oh my gosh those look amazing 😻 I love this creation, thank you for sharing. Congratulations on your new book
Thanks so much 🙌🏻
this looks lovely! your babka recipe is my go to. will be ordering your book!
Amazing!
Looking forward to the new book! Congrats!
Congrats! 🎉🍾🎊🎈 on the new book.
Baking with Jay plus Dan thanks 🙌🏻
This looks so delicious, much as your new book. ✨🤤
You are a great instructor.
P.S. Amazing giveaway!
Oh no, shame I’m not an UK resident. 😵
That’s very kind thanks 🙏
Do you think it would be ok for the second prove to be in the fridge overnight? I’d love to make them fresh in the morning!
Is it possible to make a sourdough version of this? Do you have a conversion if using sourdough starter instead of yeast?
Olá, tudo bem? Eu não tenho o tahine, pode fazer sem?
Hello it's adelicus recipe but the book available in Arabian countries
Can I leave the tahini out? It's because it's really expensive where I live and I don't use it as much.
Iria Monge you could use peanut butter if you prefer
Could i make these without a mixer by kneading by hand?
Yes absolutely no problem at all. The dough can be a little sticky but making it by hand is absolutely fine
Thanks i made them by hand and they turned out great thanks for the recipe!
Will this book be available in Sweden?🙂
multimjaou there isn’t a Swedish version just yet :( but you’re can buy a copy with free delivery from Book Depository
Why do you call yourself "Boy who bakes" when you're a grown man?
Other than that, love the recipe, I have to make them with sourdough brioche, but tahini rolls are always great!
Sorgutentarer it’s just a name, it’s not that serious, I’ve used it for over 10 years now and it’s the name of my first book
I was thinking sourdough, would be good too. More than ever people have starter; but I guess if they do not , yeast works.
Jennifer A. Minnear - Salazar you can make them with sourdough but the book is all about accessibility and whilst sourdough is definitely more popular than ever, and clearly I love it, it’s still very daunting to a lot of people and would put a lot of people off so I didn’t include sourdough recipes in this book
@@TheBoyWhoBakes , yes, I had some I started, about Feb; I had used honey to help start it, when my first attempt was making too much alcohol on top.. But, in my city, we had fresh un-bleached flour shortages. .. So I dried most of mine out. (People fighting diabetes would probably benefit, from those variations, if they keep sugar and starch down)_.