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Cinnabon: Rose pastries stuffed with tehini, sesame seeds and cinnamon
Sinbon, Sinrol or roses in general?
Who cares, they are especially soft and wonderful and this time with a crazy filling of sesame and raw tahini spiced with cinnamon of course
Tags
recipe
Sinbon
yeast
cinnamon
Tehina
Date Honey
Ines Shilat Yanai
Sunday, June 20, 2021, 6 p.m.
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Pampering yeast snails stuffed with tehini, sesame seeds and cinnamon (Photo: Alon Mesika)
Sinbon rolls, cinnamon or roses in general?
Who cares, that these yeast snails are so soft and wonderful that before you have time to call them, they will already be gone.
The real goose is in the stuffing, which besides cinnamon gets a treat of celery and raw tahini, two raw ingredients that together create a carnival of flavors that we love so much.
And if you feel like indulging a little more, serve them alongside cold vanilla ice cream.
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When the pastries come out hot from the oven, brush them with silane mixed with water (Photo: Alon Mesika)
Note this is a yeast dough with butter that needs a slow rising of the night or at least 4 hours in the refrigerator, do not skip this step.
Sinbon Tahini Seelan
Recipe By: Ines Shilat Yanai, Walla!
Food
★
★
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20 minutes of work
Over 8 hours in total
Easy to prepare
Mediterranean
vegetarian
milky
Pastries
cookies
Breakfast
cakes and cookies
kosher
Sinbon, Sinrol or even rose pastries?
Who cares, they are just perfect and wait for you to taste them (Photo: Alon Mesika)
Conversion calculator
Ingredients
For dough:
4 cups flour
½1 tablespoons dry yeast
4 tablespoons sugar
½1 cups lukewarm milk
1 teaspoon vanilla extract
2 eggs
140 grams of butter at room temperature
Pinch of salt
For tahini-silane filling:
½ Pussy (those who like sweeter can add another quarter cup)
½ Raw curd
2 tablespoons cinnamon
For coating:
4 tablespoons silane
2 spoons
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Preparation
How to make Sinbon Tahini Seelan?
1 In a mixer with a kneading hook (it is also possible manually) put together the flour, yeast, milk, sugar and vanilla extract.
Until a pulp begins to form.
Gradually add the eggs and then the salt and butter. Continue to knead until a flexible dough is obtained.
2 Transfer the dough to a greased bowl, wrap in cling film and swell overnight in the refrigerator or at least 4 hours in the refrigerator.
3 After rising, flour a work surface and divide the dough in half.
Each part is rolled into a rectangle (30 * 40 cm, approx.) 1 cm thick.
4 Spread on each sesame rolled dough, over raw tahini and sprinkle with cinnamon.
Leave a portion of about 3 cm without filling, and roll the leaf with the filling into a roll to the same end. Tighten the dough tightly.
Using a sharp knife, cut each roll into 5 cm wide slices. Place the slices on a baking sheet lined with baking paper, flatten slightly with your palms, cover and swell again for half an hour.
6 Meanwhile, preheat the oven to 190 degrees and when the oven is hot and the pastries are puffed again, put them in the oven for 25 minutes.
7 Mix 4 tablespoons of silane with 2 tablespoons of water and when the pastries come out hot from the oven brush them in them.
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Volumes
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