In my post about Michink – Median Day of Lent, I received the following comment:
‘Good Morning – I was hoping you have a recipe for Tahn Hatz to share. The only recipe I have is for massive amounts for Bake Sale purposes. I’m not good at breaking down the amounts to make a dozen or two. Any information would be appreciated. Thanks!’
I took the request to mean ‘Tahini” Hatz or Tahini Bread, so here is a recipe that can easily be made for a family.
Note: this recipe is sometimes served as a Lenten pastry, unless you are strictly vegan during that time period, in which case substitutions can be made with the milk, butter and eggs- or you can just wait until after Lent and enjoy the following recipe.
- 1 package dry granular yeast
- 1 tsp sugar
- ¼ cup water (luke-warm 105° -110° F)
- 1 cup milk (luke-warm 105° -110° F)
- ½ cup unsalted butter (melted)
- 1 tsp salt
- 2 eggs (beaten)
- 4½ cups all-purpose flour (Note: Keep extra flour on hand – just in case!)
Tahini Filling Ingredients
- 2 cups tahini (well-stirred)
- 1 cup powdered sugar (Note: if you'd like a slightly sweeter pastry, add about 1/4 cup more powdered sugar)
- ½ tsp cinnamon (optional)
- 1 egg (beaten)
- 1½ tbsp water
- 2 tbsp sesame seeds (optional)
- Place the yeast and sugar in a large mixing bowl. Gradually stir in ¼ cup lukewarm water until yeast is dissolved.
- To the yeast mixture, add the milk, melted butter, salt, and beaten eggs.
- Gradually add 4 cups of the sifted flour, mixing to create a stiff dough. If the dough is too soft, add the rest of the flour. If the dough is too dry, add some water to achieve the correct consistency. Robyn’s note: I actually used closer to 5 cups of flour.
- Turn dough onto a lightly floured surface; knead until well-blended. Place dough in a lightly oiled bowl, turning the dough so the entire surface is oiled. Cover bowl tightly with plastic wrap, then cover the bowl with a large towel. Allow dough to rise about 2 hours, or until doubled in bulk.)
- Cut dough into 6 equal balls. Lightly oil each ball of dough to prevent drying; place on a lightly floured tray. Cover dough with a clean towel; allow to rest for about 15 minutes. At this time, prepare the tahini filling.
- Mix together the tahini, powdered sugar, and cinnamon, if using until well-blended and free of lumps. Set aside until ready to use.
- Note: Filling can be made ahead of time. 2. If filling is too thin, it can be thickened by stirring in a few tablespoons of flour.
Rolling & Shaping the Dough Instructions
- Using a rolling pin, roll one ball of dough at a time on a lightly floured work surface into a 10-inch circle, about 1/8 inch thick.
- Thinly spread one sixth of tahini filling onto the rolled dough almost to the edge. Using your hands, roll the dough away from you, in a jellyroll fashion until it becomes an elongated rope. Holding each end of the rope, turn in opposite directions, giving it a twist.
- Shape the elongated rope into a spiral, tucking the ends underneath so they will not separate during baking.
- Place the spiraled dough onto a lightly greased baking pan.
- Continue steps 1-4 with the rest of the dough and filling ingredients.
- Note: All six breads should fit onto one baking pan.
Glazing & Baking Instructions
- Preheat oven to 350°F.
- Beat together one egg and 1 to 2 Tbsp. water. Brush the top of each tahini bread with egg wash. Sprinkle with toasted sesame seeds, if desired.
- Preheat oven. Place tray on the center rack. Bake for about 20 minutes, or until tops are a lovely golden brown.
- Cool completely on a wire rack.
- Store in a thightly covered container. Breads should last for several days at room temperature. To freeze, wrap each bread in plastic wrap and place in a plastic freezer bag or plastic container.