It's bread week on Great British Bake Off and our star baker @nutritionxkitchen has really RISEN to the occasion. These Chocolate Tahini Rolls are actually super simple to make, they just take a bit of patience. Have a go and let us know how you get on @doisyanddam!
Made by Micah Siva aka @nutritionxkitchen who is a London based Registered Dietitian and Certified Chef, focusing on creating high-quality recipes that can be created are perfect for home cooking. Micah’s philosophy is simple; nutrition starts in the kitchen; enjoy food with others, with passion and care. Eat what makes your mind and body feel its best - in other words...eat these Chocolate Tahini Rolls.
Dark Chocolate Tahini Rolls
Makes 10-12 rolls
Time: 3 hours (including rising time)
1 packet (7g) Easy Bake Yeast (also known as quick, instant, or fast acting)
3 cups All Purpose Flour
1 c. Almond Milk
3 tbsp Olive Oil
1 tsp Sugar
1 80 g Doisy & Dam Maca, Vanilla and Cacao Nib Dark Chocolate Bar
½ c. Tahini
1 tsp Vanilla Extract
¼ c. tahini
¼ c. maple syrup
2-3 Tbsp water
Make the rolls
Warm almond milk and olive oil on stove top or in microwave, until lukewarm (slightly warmer than body temperature). In a large bowl, combine warmed milk, olive oil and yeast, let sit for 5-10 minutes (tip: the yeast should “bloom”, if not, check the expiry date, you may need fresher yeast!). Add sugar, and let sit.
In a medium bowl, combine salt and flour.
Add flour into yeast mixture 1 cup at a time, stirring after each addition. It will be sticky! Once the dough is too tough to stir, transfer to a floured surface, and knead for 5 minutes, until combined.
Place your dough in an oiled clean, large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, roughly chop the chocolate, setting aside 2 tbsp chopped chocolate.
In a small bowl, mix tahini and vanilla extract. Divide mixture into 2.
After the first rise, lightly flour a working surface. Roll the dough into a thin rectangle.
Spread tahini mixture evenly across the rectangle, and sprinkle the chocolate bar over the tahini spread.
Starting at one end, tightly roll the dough into a log. Keep the seam-side down, and use a serrated knife to cut the dough into 12 even pieces.
Place into an oiled baking dish, cover with plastic wrap.
Let rise another 30 minutes while you preheat the oven to 176C (350F)
Bake for 25-30 minutes or until golden
Drizzle with tahini glaze and remaining chocolate.
Make the Glaze
Whisk ¼ c. tahini, maple syrup and water until smooth - add more water to thin if necessary.