As a Turkish living in London I really miss some Turkish delicacies. One of these is the indispensable Turkish pastry, Tahini Bun. The making is definitely the same as the cinnamon roll that everyone knows. Just fill the inside with tahini and give it a different shape.
And that’s the recipe!
Bon Appetite!


50 grams of butter,
Half a teaspoon of oil,
1 egg,
1 tablespoon sugar,
1 cup warm milk,
Half a teaspoon of salt,
10 grams of instant yeast,
4 cups of flour.


1 cup tahini,
1 cup of granulated sugar.


1 egg yolk,
1 teaspoon molasses,

process of bun


For the dough, mix all the necessary ingredients except flour in a deep container.

Add flour in it and knead it and get a soft dough.

Cover the dough and wait for fermentation. Until the dough gets twice.

For the filling, mix sugar and tahini in a bowl.

Divide the fermented dough into two equal parts and keep a part of it covered.

Make a big circle with the other part with the help of a rolling pin on a floury background.

Apply the mixture of tahini and sugar on every where.

Open a small hole in the middle of the dough and roll the dough out of the hole.

Divide the roll dough into two pieces (you can also divide into 4 pieces if you want to make small).

Roll the doughs, thin a little, twist, roll around themselves and roll up spirally.

Place the tahini buns in tray with a parchment.

Brush on the tahini buns with molasses and egg mixture and sprinkle sesame seeds on top.

Bake for about 20–25 minutes at 180 celsius.

Serve after 10 minutes.

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