Tahini, Honey and Cinnamon Swirls

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For this recipe, we're using a BreadClub20 dough recipe that produces a beautiful, light and soft dough for Chelsea Buns:

https://breadclub20.blogspot.com/2020/12/chelsea-buns.html

and also Pimlico Buns:

https://breadclub20.blogspot.com/2023/05/bc20-pimlico-buns.html

The modern-day Cinnamon Bun started life in Sweden in the 1920's where it's known as Kanelbulle. However, they weren't the first! Cinnamon-spiced breads date far further back to the days of Ancient Rome. and Egypt. 

In this recipe, we take a true and tested dough and layer it with cinnamon, honey, tahini, sugar, and butter. Finally, they are glazed with a soft cheese glaze and topped with sesame seeds, butter and honey. 

The key is to chill the dough in the refrigerator overnight, proving very, very slowly. 

INGREDIENTS

The Dough

500 gms strong white bread flour

200 gms lukewarm whole milk

80 gms caster sugar

10 gms crushed sea salt

127 gms unsalted butter (softened)

2 eggs (about 88 gms - that's two small(ish) eggs)

6 gms instant active yeast

The Filling

125 gms dark sugar (Demerara or Muscovado)

100 gms unsalted butter (softened or just melted)

45 gms clear honey

30 gms Tahini

12 gms ground cinnamon

The Glaze

50 gms unsalted butter, melted

50 gms soft cheese

23 gms clear honey

8 gms icing sugar

15 gms toasted sesame seeds

(To toast sesame seeds, use a dry pan over medium heat or an oven at 350°F (180°C), stirring/shaking often until fragrant and light golden brown (3-5 mins on stove, 8-10 mins in oven). The key is constant watching and immediate transfer to a cool plate to stop cooking, as they burn quickly once done. )

METHOD

The process is to mix the dough and knead it until it is soft and silky and then place it, covered in a bowl in the refrigerator overnight before proceeding to fill and shape. 

Advantages of Kneading and Refrigerating Overnight

• Slows down fermentation to develop deeper flavours.

• Dough can be held overnight, allowing more flexible baking schedules.

• Slower yeast activity improves dough texture and handling.

• Often delivers for a better crumb and taste

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METHOD

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Add the flour, sugar and salt to a large bowl and mix thoroughly. 

Add the egg, milk, butter and yeast and mix thoroughly. 

Bring the mix together and knead until you have a soft and silky dough. 

Place the dough in a lightly-oiled bowl, cover or place in a plastic bag and leave on the bottom shelf of the refrigerator overnight. It can be left successfully for 12 - 16 hours. 

When you are ready.....

Tip the dough out onto a floured board and roll until you have a square of dough approximately 40 cms.  Shorter sides to your left and right, longer sides facing you. 

The filling

Spread the filling over the dough using a palette knife (or as evenly as you can) 

Roll the dough into a tight cylinder and place it so that the seam is underneath.

Prepare a roasting tin that will be large enough for 12 pieces of dough. 

Trim the end of the roll, measure and divide into 12 equal pieces. Cut the dough and place the swirls into the prepared roasting tin so that the swirls are uppermost. 

Cover with a damp cloth and leave in a warm place to proof for about 1 - 2 hours. Leave them until they have doubled in size. Watch the dough, not the clock. 

Preheat the oven to 180⁰C (355⁰F). 

Bake for about 25 minutes until they are risen and golden brown. 

Leave for a few minutes before placing them on a rack. 

Meanwhile, prepare the glaze by adding all the ingredients (except the toasted sesame seeds) into a bowl, beating until smooth. Adding a pinch of salt may well make the beating easier. 

After about 10 to 15 minutes, brush the top of the buns with the glaze and sprinkle with the toasted sesame seeds. 

Leave to cool. 

And the taste testers? 

Happy baking. 

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