Tahini & Chocolate Brioche

Armenian communities across the Middle East have contributed much to the cuisine across the region, and this brioche is inspired by their Tahinov Hatz, a type of sweet bread roll spread with sugar and cinnamon. And as you can see in the images, you can use the tahini for more then brioches! Also don’t forget, that in the old city of Jerusalem we have the Armenian quarters! Guess where you can eat or buy the real stuff? tahinov-hatz

  • 4 tbsp milk
  • 7g/¼oz dried active yeast
  • 250g/9oz/2 cups plain/all-purpose flour, plus extra for dusting
  • a pinch of fine sea salt
  • 3 tbsp caster/superfine sugar, plus an extra pinch
  • 2 eggs, plus 1 egg yolk
  • 125g/4½oz/½ cup butter at room temperature, cut into cubes
  • 1 tsp sunflower oil
  • 1 tbsp plus 2 tsp tahini
  • 40g/1½oz/¼ cup chocolate chips

Tahini & Chocolate Brioche bread
Tahini & Chocolate Brioche bread
  1. Warm the milk in a small saucepan until tepid. Sprinkle in the yeast and stir well.
  2. Sift the flour and salt into a mixing bowl, add the sugar, yeasty milk mixture and both eggs and mix thoroughly by hand.
  3. Knead in the butter, one piece at a time. The result should be a soft and elastic dough with a sticky consistency.
  4. Dust the work surface with flour.
  5. Lightly grease your hands with a few drops of the oil, then remove the dough from the bowl and shape it into a tight, smooth ball.
  6. Lightly grease the mixing bowl and return the dough ball to the bowl.
  7. Cover with a dish towel and leave in a warm place to rise for 1–2 hours until it has doubled in size.
  8. Tip the dough out onto a lightly floured surface and knock it back to deflate it, then knead it for 5 minutes, during which time it should become less sticky and more silky.
  9. Grease the bowl again and return the dough to the bowl.
  10. Cover and leave to rise in a warm place for another 1 hour or until it doubles in size again.
  11. Lightly dust the work surface with flour again.
  12. Remove the dough from the  mixing bowl and cut it into eight even-sized pieces, then roll each one into a ball.
  13. Working with one ball at time, and covering the others with a damp cloth while you work, flatten each ball and brush each one with ½ teaspoon of the tahini, then sprinkle about 5g/⅛ oz of the chocolate chips in the center.
  14. Working with one ball at a time, gather the edges of the dough over the tahini and chocolate, pinching them together into pouches to seal the filling in tightly.
  15. Transfer to a non-stick 900g/2lb loaf pan and repeat with the remaining balls.
  16. Cover and set aside for 1 hour or until they have doubled in size.
  17. Shortly before the balls have fully risen, preheat the oven to 180˚C/350˚F/Gas 4.
  18. In a mixing bowl, whisk the egg yolk with 1 tablespoon water and the pinch of sugar to create an egg wash, then brush this over the top of the dough balls.
  19. Bake in the oven for 35–45 minutes until the top is golden brown and a skewer inserted into the middle comes out clean.
  20. Remove the brioche from the oven and leave it to stand for 5 minutes before turning it out onto a wire rack to cool.
  21. When completely cold, cut into slices.
Tahini & Chocolate Brioche bread
Tahini & Chocolate Brioche bread
Tahini & Chocolate Brioche bread
Tahini & Chocolate Brioche bread
Tahini & Chocolate Brioche
Tahini & Chocolate Brioche

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