Cocoa Tahini Stuffed Sweet Bread
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Sweet
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 240 gr. all-purpose flour
  • 45 gr. instant mashed potato flakes
  • 35 gr. nonfat dry milk
  • 240 gr. lukewarm water
  • 60 gr. butter, at room temperature
  • 5 mastic tears (if you don’t have use 1 tsp vanilla extract)
  • ½ tsp ground mahleb
  • 2 tsp dry yeast
  • 4 tbsp sugar + 1 tsp
  • ½ tsp salt
  • Choco tahini spread for the filling
  • 1 egg lightly beaten for brushing the dough
Instructions/ Εκτέλεση
  1. In your blender add the mastic tears plus the 1 tsp of sugar.
  2. Blend until mastic is ground.
  3. In your stand mixer add all the dry ingredients.
  4. Mix once or twice.
  5. Add all the liquids and start to mix with the hook.
  6. After about three minutes you will have a soft, smooth dough.
  7. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
  8. Divide the dough into four equal pieces.
  9. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
  10. On a lightly greased or floured work surface, roll one piece of dough into a 25 cm / 10 in. circle.
  11. Place the circle on a piece of parchment and spread about four tbsp of choco tahini spread leaving about ½ cm / ¼in. of bare dough around the perimeter.
  12. Roll out a second circle the same size as the first and place it on top of the filling-covered circle.
  13. Now I made two breads with two dough layers each.
  14. You can make one put all four dough layers one on top of the other.
  15. Place a 6,5 cm / 2.5 in. round glass in the center of the dough circle as a guide.
  16. With a sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
  17. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again.
  18. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
  19. Pinch the pairs of strips together to create a star-like shape with eight points.
  20. Remove the cutter.
  21. Transfer the star on the parchment to a baking sheet.
  22. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
  23. While the star is rising, preheat the oven to 200°C / 400°F.
  24. Brush the star with a thin coat of the beaten egg.
  25. Bake it for 12 to 15 minutes, until it's nicely golden.
Notes/ Σημειώσεις
Recipe for dough adapted from King Arthur Flour
Recipe by Culinary Flavors at