banner image

Tahini & cinnamon sourdough twists

For the dough...


1. 1kg strong Shipton Mill organic white flour - no.4

2. 200g sourdough starter

3. 10g salt

4. Approx. 600-650ml water

Method - mix & incorporate all ingredients in a large bowl, using enough water to make a stiff-ish dough. Leave for 12-24 hours, occasionally giving a turn with a spoon or your hand. Cover with a tea towel.

For the filling...


5. Tahini

6. Cinnamon, ground

6. Orange zest

7. Brown sugar


Take some of the dough mixture (e.g. quarter) and roll out to about 3mm in a rectangle, keeping well floured underneath. Spread a thin layer of tahini over the dough; sprinkle cinnamon, orange zest and sugar over the tahini. Roll up in a cylinder to a diameter of about 5cm. Cut the dough and roll up the next cylinder, repeat. Take each cylinder and gently stretch to about 1.5-2 times orginal length. Lay the cylinder on a baking tray and cut in half down its length. Plait the two strands. Leave for 30 mins. Bake for 15-20 mins at 220 Celsius. Enjoy!

(Use the rest of the dough to make some bread or more twists.)

Variations - try using ground cardamom and/or star anise; try using mashed dates instead of the sugar; try adding butter as well as the tahini