Chocolate Tahini Challah Buns
Total Time
A few hours
Rating
0 out of 5 stars
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Ingredients
12 buns
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (120 ml) vegetable or another neutral oil, or melted butter
- 2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed
- 3 3/4 (490 grams) cups all-purpose flour, plus more for the counter
- 1 packet (7 grams or 2 1/4 teaspoons) instant yeast
- 1 1/4 teaspoons coarse or kosher salt
- Butter or nonstick spray for baking pan
- 4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips)
- 1/2 cup (115 grams) unsalted butter, cold is fine
- Scant 1/2 cup (50 grams) powdered sugar
- 1/4 cup (20 grams) cocoa powder
- 1/4 cup tahini (30 grams), well-stirred
- 1 large egg, beaten
- Sesame seeds
- 2 cups (240 grams) powdered sugar
- 3 to 4 tablespoons lemon or orange juice
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Preparation
Step 1
Make dough: Whisk eggs, yolk, sugar, oil and milk or water in the bottom of a stand mixer bowl. Add flour, yeast, and salt and combine with dough hook until it comes together, then let machine knead it for 5 to 7 minutes. Oil a large bowl and let dough rise in it at room temperature for 2 to 2 1/2 hours, until slightly shy of doubled. If ingredients are cold, it might take 30 to 45 minutes longer. Speed up rising by placing dough in a warm (150°F) oven, watching closely as it rises quickly. Butter a 9×13-inch baking dish or coat it with nonstick spray.
Step 2
Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar, cocoa, and tahini; mixture should be a spreadable consistency. If filling is thin, chill it briefly to thicken.
Step 3
Assemble buns: Roll out dough on a floured surface into an 18-inch wide rectangle. Spread chocolate mixture over dough and roll tightly. Cut log into 1 1/2-inch to 2-inch segments and arrange in prepared pan. Beat egg and brush tops of buns, cover with plastic wrap, and let proof for 60 to 90 minutes (or refrigerate overnight).
Step 4
Bake buns: Remove buns from fridge to warm up for 30 minutes. Heat oven to 350°F. Brush tops with egg wash again, sprinkle with sesame seeds, and bake for 30 minutes, until bronzed with an internal temperature of 190°F. Let cool slightly before serving.
Step 5
To glaze (optional): Whisk powdered sugar with lemon or orange juice until smooth. Drizzle over cooled buns or serve alongside.
Step 6
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Chef's notes
For a richer filling, you can make a powdered sugar glaze with lemon or orange juice.
The dough can be refrigerated overnight for convenience.
