بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Weekends in my house, the family is all together, so I try to make something little special for breakfast. Especial on weekends like the upcoming week of Eid al Adha! Today, I present a Turkish sweet bread called Beksemet, also spelled beksimit. A per the request of my friend Annamaria. Beksemet is a yeasted bun, similar to a cinnamon roll but it is filled with a tahini or sesame paste filling. Please try this recipe out, as it is a easy yet nice alternative to the usual weekend crossiant, brioche or cinnamon buns. So let's start the recipe.
(Turkish sesame buns)
makes about 25 buns
- 5 cups flour
- 2 tsp dry instant yeast
- 1 egg yolk
- 1/4 cup sugar or 1/8 cup honey
- a generous pinch of baking soda
- about 2 cups warm milk or whey
- pinch of salt
- 1/4 cup melted butter
- 1/2 packet - 5g baking powder
- about 1/2 cup - 100mL tahini
- about 1/2 cup - 100mL honey
- 6 TBS molasses ( I used date molasses) *
- 1/2 cup water
- 1/2 cup sugar
- zest of one lemon
- sesame seeds
- melted butter for glazing
- Sift the flour.
- Make a well, then add in the wet ingredients.
- Knead gently until you have homogenous dough.
- Place in a large bowl then cover.
- Allow to rise for 45 minutes.
- Roll out the dough into a retangle shape.
- Mix the filling in a bowl.
- Now brush the filling on the dough.
- Cut the dough into 3 cm strips.
- Sprinkle sesame seeds on the strips.
- Now taking each strip twist the strips then lay them on a parchment paper lined baking dish in a spiral or snail shape.
- Now brush each roll with melted butter.
- Sprinkle with sesame seeds.
- Cover and allow to rise again for 30 minutes.
- Preheat your oven.
- Bake the rolls at 200° for 10 minutes, then lower the heat to 175° until golden on top.
- While baking, prepare the syrup by placing equal parts sugar and water in a pot to boil, then thicken.
- Once the buns are out of the oven, but still hot brush the buns with the syrup.
the use of baking powder allows for the buns to stay fresher longer. But make sure you wrap these well if you are serving them on later days. I tend to make too much of everything, so I wrap all my baked good in pharchment paper then plastic, then freeze them indivudally for ease.
Date molasses is called assila tamr in Derdja in Algeria. And can be found at the herbalist shops.