Tahini Wrapped

Tahini Stuffing Materials

Ingredients for Pre Yeast

½ cup of warm water
1 tablespoon wipe dry yeast
1 tablespoon of granulated sugar

Ingredients for the dough

4 + ¾ cup flour
½ cup yogurt
½ cup sunflower oil
½ cup milk
1 egg
1 tablespoon of granulated sugar
Salt

Ingredients for Internal Mortar

2 cups of tahini
3 tablespoons of sunflower oil
½ cup granulated sugar
1 cup roasted hazelnuts

Ingredients for

1 egg yolk

For the front yeast;

Mix warm water, yeast and granulated sugar in a mixing bowl and leave for 5 minutes.

For the dough;

Put your flour in a mixing bowl and open the middle.
Add yogurt, sunflower oil, milk, eggs, yeast and powdered sugar and knead well with a fork and then by hand.
Put the dough you knead into your mixing bowl and cover it with stretch film so that it does not get any air and ferment for 1 hour.

For internal mortar;

Put tahini, sunflower oil, granulated sugar and nuts in a shredder.
Pass it through the shredder until everything engages.

To combine;

Knead a few turns to throw out the yeast of your fermented dough.
Divide your dough into 3 equal pieces.
Take the first piece to your workbench where you sprinkle flour and open the rectangle to be thin with the help of the roller.

Roll out all the dough in this way.

Take the first dough on your counter and apply it with the tahini mortar.
Place the second dough on it and apply again with the tahini mixture.
Place the third dough on top and combine the dough by pressing it with your hand.
Roll out your dough slightly with the help of a roller.
Cut 12 strips of two fingers wide from the dough you prepared.
Twist the prepared strips around yourself.
Then, turn it around and give the shape of rose pie.
Arrange the doughs you have prepared for your baking tray on which you spread baking paper.
Apply egg yolk with a brush on your dough and let it sit for 10 minutes for yeast.

Bake in a preheated oven at 180 degrees for 20 minutes.