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Coco Bun tahini

Hello, today I propose a recipe Bun tahini, a delight for both sweet and savory version .....
is a bread that is found both in Turkey and Lebanon and Syria!
I urge you to prepare, a real taste of the Orient to accompany salads (savory) or grilled sweet version for the true taste of Halwa Chamiya !!!!!! Yum



I used a recipe this , whose proportions were more suitable than others!
You need these small delights:
For the Dough: 400g flour
* *
250ml warm milk * 2 cases
sugar 1 tsp salt * 1
sachet instant yeast 2 tbsp rose in warm milk or 20g fresh yeast 45g butter *
tender as soon as
For the Filling:
Salt: 125ml tahini + 1 tsp salt + 1tbs olive oil + 1 tbsp thyme
Sweet: 125ml tahini + 125ml sugar
For Glaze:
Salt: 1 egg yolk + salt + spice bread (seeds nigella, sesame, fennel)
Sweet: 1 egg yolk + sugar + 1 tsp sesame seeds

Mix flour + sugar + salt and yeast and milk. Mix until completely absorbed from milk, then knead for 5 minutes.
Add butter gradually continuing to knead once butter incorporated, knead 8 minutes. Transfer the dough
in an oiled container and let rise 1 hour in a warm oven off.
Prepare stuffing by mixing the tahini tahini ingredients, sugar for the sweet stuffing, olive oil, salt, thyme and salt for. Keep refrigerated.
On a lightly floured surface degas the dough, form 4 large and 2 small loaves.
Spread dough into a rectangle, place 1 large tablespoon in center of stuffing and spread, leaving space on each side. Moisten edges with water and seal by folding the sides in order to get a long roll. Form the snail and arrange on a plate covered parchment paper.
Do the same for all the pieces (2 small for a big farce and sweetness to the same savory tahini).


Let rise 1 hour in a warm oven off.

Preheat oven to 180 ° C.

Glaze snails raised with gilding salt for the stuffing in the tahini salt (+ seed + bread sesame oil), and the sweet foil for the sweet breads tahini (sesame seed +).

Bake for 30 minutes at 180 ° C! Remove the bread when they are golden brown!!

Cool and enjoy!

breads go well with savory tahini salad (idea: tomato + feta + mint) or Hommos, tahini and sweet breads are delicious as is, if you like, cut them in half and go in the toaster!! Yum!

These breads freeze very well!

you soon! And above all Enjoy !!!!!

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Guys Cookies - Moist Choco Hazelnut Pecan Bread

Hello today I present THE cookie recipe to try it !!!!!!!!!
I test a lot of cookie recipes, some good, others less. But since I found it on the blog The hamburger and crescent , I no longer it !!!!!!!
Cookies are thick and soft in the center and crispy on the edges !!!!!!!!! Delicious!





Precision, 1cup = 250ml
You need to make these delicacies:
* 1 cup + 2 tbsp flour (I put 1 / 2 cup instead of 2 tablespoons, it depends on your flour) 2 tbsp

= 125g * 1 / 4 tsp bicarbonate of
* 1 / 2 cup brown sugar = 100g blonde

* 1 / 4 cup powdered sugar = 60g

* 112g soft butter, diced 2 tsp
* or 1 tbsp vanilla extract 1 large egg *

* 1 / 2 tsp salt (originally coarse salt)
* 1 cup chocolate chips or chopped (for me a chocolate bar with hazelnuts)
* optional but recommended Very : 1 / 2 cup slivered almonds, 1 / 2 cup pecan

Attention must follow the recipe to the letter for best results!

Mix with mixer soft butter, and sugars, but less than a minute so that the butter does not melt too.
Add egg, vanilla extract and salt, beat again quickly, but in ensuring that all elements are homogeneously mixed.
Once that's done, add the flour sifted with baking soda, mix.
Finally add the chocolate chips with hazelnuts, almonds and walnut pieces of pecans, mix with a spatula, and chill.
Preheat oven to 170 ° C.
On a baking sheet lined with baking paper, make balls of cookie dough using a scoop or a tablespoon dipped in water, it must form a rounded heap.
Space piles of dough from 4-5 cm.
Bake for 10 to 11 minutes. Carefully monitor the cooking, the edges should be golden. Cool on rack and store in a jar or airtight container.

Enjoy!
you soon!

Here the video for those who do not have access to facebook and Daiymotion