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Tahini and Walnut Muffin

Portion: 8-10 Persons Preparation: 20 min Cooking: 50 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

We are coming to the end of another week where the weather is as tiring as the work. To close such a week, I decided to share these delicious donuts, which are especially suitable for winter. There's very little you can't do in the kitchen with leavened dough. After kneading and fermenting the dough once, what you add to it or how you shape it is entirely up to your taste and enjoyment.

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The dough for these donuts turns out amazingly good. I've never used both yeast and baking powder at the same time before. Dear Adile's mother's recipe was like this, considering that the dough contains yogurt, butter and oil, it is natural to use it to fluff such a heavy dough.

An average of 8-10 round buns come out of this muffin dough. You can roll and slice half of it like us and make half of it into round buns. I think it's better this way :)

Do not forget to add the flour cup by cup while kneading the dough and check its consistency. It is much easier and less strenuous to add little by little and go under control rather than trying to add all of them all at once.

Let me tell you a secret, I like to eat these donuts after resting for 1 day, not immediately.

Have a pleasant weekend already…

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 


Ingredients for Tahini Walnut Muffin Recipe

  • 7,5 cups flour + working flour
  • 3 pieces of eggs
  • 1 glasses of yoghurt
  • 1 water glass milk
  • 1 cup of butter
  • 1 teaspoons of oil
  • 1 water glass of water
  • 1 pack of instant yeast + 1 teaspoon of granulated sugar
  • 1 packet of baking powder
  • 1 teaspoon of granulated sugar
  • 1 sweet spice salt

for inside:

  • 1,5 cup powdered sugar
  • 2 cups cracked walnuts (ground in rondo)
  • 2 cup of tahini

How to Make Tahini Walnut Muffin Recipe?

  1. Take the yeast in a glass, add 1 teaspoon of sugar and warm water and mix. Wait for 1-2 minutes.
  2. Crack the eggs into the mixing bowl. Add melted warm butter, vegetable oil, yoghurt, milk, salt and granulated sugar and mix.
  3. Add 2 glasses of flour, add the bubbling yeast in the water on top and add an average of 5 glasses of flour to knead a dough that does not stick to the hand. (If you add the flour cup by cup, it will be easier to stick.
  4. Transfer the gathered dough to the lightly floured kitchen counter and knead for another 3-4 minutes.
  5. Put the dough in a kneading bowl, cover it and let it rest in a warm place for 1 hour.
  6. While the dough is fermenting, mix walnuts, tahini and granulated sugar in a deep bowl and set aside.
  7. Tear off orange-sized balls from the dough and roll them out.
  8. With the help of a rolling pin on the floured counter, open it in the dimensions of a medium tray.
  9. Lightly oil the dough you have rolled out and roll it with tahini and walnut mortar.
  10. After turning it into a roll if desired, twist the dough a little and roll it like a rose pastry. If you want, slice it 2-3 finger thick as in the photo.
  11. Place the prepared buns on the baking tray at 2 cm intervals. Brush with egg yolk and sprinkle with sesame seeds.
  12. Bake in the oven preheated to 180 degrees until golden brown (approximately 45-50) minutes.
  13. Serve warm or cold.
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"Tahini and Walnut MuffinOne comment on

  • March 17, 2017 at 10:17

    How many trays come out of the dough made with 7.5 glasses of flour? Will the dough keep its consistency when we reduce the dimensions to half?


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