Vegan Tahini Rolls from Cyprus: tahinopitakia

Print the recipe here:

For the Dough:

1 cup (250ml) lukewarm water
1/3 cup (80g) granulated sugar
1 and 1/2 tablespoons instant dry yeast
3 and 1/2 -4 cups (about 550g) all-purpose flour
1/4 teaspoon ground mastic or cardamom
1/2 cup (160ml) light olive oil
1/3 cup orange juice
zest of 2 oranges
For the Tahini Filling:

1 jar (11 oz/312g) tahini
5-6 tablespoons pure maple syrup or honey
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
Optional fillings:

chocolate chips
chopped walnuts/pecans
shredded sweetened coconut
1 and 1/2 cups confectioner’s sugar
a few tablespoons maple syrup
a tablespoon or 2 of orange juice
Make the Dough:

In the bowl of a tabletop mixer fitted with the dough hook attachment, add the water, yeast, sugar, and a couple tablespoons of flour. Mix together and set aside to proof. About 8 minutes. The yeast is alive if you see a puffy cloud form on top of the mixture.

In a arge mixing bowl combine the flour, zest, ground mastic and whisk together.

Add the olive oil and orange juice to the yeast mixture. Add the flour mixture and knead on low speed for 8-10 minutes. If the mixture is still too sticky add a little more flour and knead until incorporated.

Grease a large bowl with light olive oil and toss the dough in the bowl to coat. Cover and set aside to rise until doubled in volume.

Make the Filling:

Combine all of the filling ingredients together in a bowl and whisk together. Add some warm water to thin out so that it is easily spreadable.

Preheat the oven to 375 °F, 190 °C.

Assemble the Tahini Rolls:

Divide the dough into 12 equal portions.

Lightly flour your work surface.

Roll out each portion of dough into a thin disc. Spread 1-2 tablespoons of the tahini mixture on top. Sprinkle your favorite toppings over the tahini. Raisins with nuts are a great combination or coconut and chocolate.

Roll it up into a rope and twist it. Then roll onto a spiral.

Place the spirals onto a baking pan lined with parchment paper.

Brush the tops and sides with water and sprinkle with plain sugar or cinnamon sugar.

Bake on the center rack until golden. About 25 minutes.

Make the Glaze:

Add the confectioner’s sugar into a bowl along with the orange juice. Drizzle in some maple syrup and whisk together. Add enough syrup so that the glaze pours easily. Adding too much syrup will make the glaze too thin and translucent.

Drizzle the glaze over the spirals once they have cooled to room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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