Chocolate Tahini Challah Buns

Why You’ll Love This Recipe

These buns are indulgent yet sophisticated, combining the richness of chocolate with the earthy, nutty depth of tahini. The challah dough is pillowy and lightly sweetened, making it the perfect base for the bold filling. They’re excellent for brunch, dessert, or even as a holiday centerpiece. With the option of adding a tangy glaze, you can customize them to be as elegant or as comforting as you’d like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
2 large eggs
1 large egg yolk
1/4 cup (50 grams) granulated sugar
1/2 cup (120 ml) vegetable or another neutral oil, or melted butter
2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed
3 3/4 (490 grams) cups all-purpose flour, plus more for the counter
1 packet (7 grams or 2 1/4 teaspoons) instant yeast
1 1/4 teaspoons coarse or kosher salt
Butter or nonstick spray for baking pan

For the filling and assembly:
4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips)
1/2 cup (115 grams) unsalted butter, cold is fine
Scant 1/2 cup (50 grams) powdered sugar
1/4 cup (20 grams) cocoa powder
1/4 cup tahini (30 grams), well-stirred
1 large egg, beaten
Sesame seeds

For the glaze (optional):
2 cups (240 grams) powdered sugar
3 to 4 tablespoons lemon or orange juice

Directions

1. In a large bowl, whisk together the eggs, egg yolk, sugar, oil, and milk or water until smooth.
2. Add the flour, yeast, and salt, mixing until a soft dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic. If the dough feels dry, add 1 tablespoon of liquid.
3. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1½–2 hours, or until doubled in size.
4. While the dough rises, prepare the filling. Melt the chocolate and butter together, then whisk in powdered sugar, cocoa powder, and tahini until smooth. Let cool to a spreadable consistency.
5. Once the dough has risen, punch it down and roll it into a large rectangle on a lightly floured surface. Spread the chocolate tahini filling evenly over the dough.
6. Roll the dough tightly into a log and slice into 12 even pieces. Arrange the buns in a greased baking pan.
7. Cover loosely with a towel and let rise again for 30–45 minutes, until puffy.
8. Preheat oven to 350°F (175°C). Brush the buns with beaten egg and sprinkle with sesame seeds.
9. Bake for 25–30 minutes, or until golden brown and baked through.
10. If desired, whisk together powdered sugar and citrus juice to make a glaze, and drizzle over the cooled buns before serving.

Servings and timing

Servings: 12 buns
Prep time: 25 minutes (plus rising time of about 2 hours)
Cook time: 30 minutes
Total time: About 3 hours

Variations

• Swap tahini with peanut butter, almond butter, or hazelnut spread for a different nutty flavor.
• Add cinnamon or cardamom to the filling for a warm spice twist.
• Use white chocolate instead of dark for a sweeter bun.
• Top with a honey glaze instead of citrus for a more traditional challah flavor.

Storage/Reheating

Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a 300°F (150°C) oven for 8–10 minutes until soft and fragrant. These buns also freeze well; wrap tightly in plastic and store for up to 2 months. Thaw and reheat before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours before shaping.

Do I have to use instant yeast?

No, active dry yeast works too just proof it in warm liquid with a pinch of sugar before adding.

Can I use milk instead of water in the dough?

Yes, milk will make the dough richer and softer.

Is tahini necessary?

Tahini adds a nutty depth, but you can substitute nut butter or omit it for a pure chocolate filling.

Can I make these buns without a stand mixer?

Absolutely, the dough can be kneaded by hand with great results.

Why did my buns come out dense?

This usually happens if the dough wasn’t kneaded enough or if the yeast was inactive.

Can I shape these into a braid instead of buns?

Yes, you can braid the filled dough like a babka or challah loaf.

Can I make a smaller batch?

Yes, halve the recipe to make about 6 buns.

How do I know when the buns are done baking?

They should be golden brown, and an instant-read thermometer should register 190–200°F (88–93°C) in the center.

Can I skip the glaze?

Yes, the buns are delicious plain, with just sesame seeds on top.

Conclusion

Chocolate tahini challah buns are a rich, fluffy, and beautiful bake that combines tradition with modern flavor. With their swirled chocolate-tahini filling and soft, golden dough, they make the perfect treat for brunch, holidays, or whenever you want to impress. Whether served warm from the oven or glazed for extra shine, these buns are a memorable indulgence.

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