4 Serves
216 Mins
In a large mixing bowl, dissolve the yeast in lukewarm water. Stir in the sugar and a portion of the cooking oil.
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Vitamin K
14 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
285 µg / 400 µgCalcium
65 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
337 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
93 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
4 g / 28 gSugar
37 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
111 gAlcohol
0 g
Gradually add the all-purpose flour, mixing until a soft, flexible dough forms that no longer sticks to your hands. Cover the bowl and let the dough rise in a warm place for 2 to 3 hours.
Divide the risen dough into four equal balls. On a floured surface, roll one ball into a thin rectangle, approximately 2-3 mm thick.
Brush the dough with olive oil. In a separate small bowl, combine the tahini, sugar, and lemon zest to create a crumbly paste. Spread this mixture evenly over the dough and dust with cinnamon.
Roll the dough rectangle tightly from the long edge into a long cylinder. Twist and stretch the cylinder gently, then coil it into a spiral bun. Flatten the bun slightly with your hand, then use a rolling pin to press it into a 15cm circle.
Preheat the oven to 190°C. Place the swirls on parchment-lined baking sheets and bake for 8 to 10 minutes until golden brown. Cool on a wire rack before serving.
27
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g25
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