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+ servings

Tahini Hatz

A pastry made of sesame seed paste, cinnamon and sugar.
Prep Time 30 mins
Cook Time 20 mins
Dough Making 2 hrs 30 mins
Total Time 3 hrs 20 mins
Course Dessert
Servings 6 5" spiral breads


Dough Ingredients

  • 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)
  • 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)

Glazing Ingredients

  • 1 egg (beaten)
  • tbsp water

Garnish Ingredients

  • 2 tbsp sesame seeds (optional)


Dough Instructions

  • 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.

Filling Instructions

  • 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.


Serve with piping hot coffee or freshly brewed tea, and fresh fruit!
Tried this recipe?Let us know how it was!