for 10 pieces

Dough

500 g	white flour
1 tbsp	sugar
1 ¾ tsp	salt
½ tsp	sodium bicarbonate
½ cube	yeast, crumbled
3 dl	water
2 tbsp	olive oil

Filling

50 g	white flour
3 tbsp	sugar
1 tbsp	cinnamon
250 g	tahini (sesame paste) (e.g. Al Wadi)
3 tbsp	maple syrup

To shape

a little

white flour

To bake

4 tbsp

maple syrup

How it's done

Dough

Mix the flour, sugar, salt, bicarbonate of soda and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the flour, sugar, cinnamon, tahini and maple syrup in a bowl.

To shape

On a lightly floured surface, divide the dough into 10 equal portions, shape into balls. Flatten each ball, place ¾ tbsp of filling in the middle, shape into a ball, flatten once more. Place another ¾ tbsp of filling in the middle and shape into a ball again. Roll the ball into a strand approx. 30 cm long. Hold the ends of the strand and twist approx. 5 times and roll up into a swirl. Place the swirl on a baking tray lined with baking paper. Shape the remaining swirls in the same way, cover and leave to rise at room temperature for approx. 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, brush with the maple syrup while still warm, leave to cool.

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