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Chocolate Tahini Challah Buns

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Soft and fluffy challah buns filled with a decadent chocolate-tahini mixture, swirled into beautiful rolls, topped with sesame seeds, and optionally finished with a citrus glaze. Perfect for brunch, dessert, or festive occasions.

Ingredients

For the dough:

2 large eggs

1 large egg yolk

1/4 cup (50 g) granulated sugar

1/2 cup (120 ml) vegetable oil or melted butter

2/3 cup (150 ml) milk or water, plus 1 tablespoon if needed

3 3/4 cups (490 g) all-purpose flour, plus more for dusting

1 packet (7 g or 2 1/4 tsp) instant yeast

1 1/4 tsp coarse or kosher salt

Butter or nonstick spray for pan

For the filling and assembly:

4 oz (115 g) dark chocolate or 3/4 cup chocolate chips

1/2 cup (115 g) unsalted butter

Scant 1/2 cup (50 g) powdered sugar

1/4 cup (20 g) cocoa powder

1/4 cup (30 g) tahini, well-stirred

1 large egg, beaten

Sesame seeds

For the glaze (optional):

2 cups (240 g) powdered sugar

3–4 tbsp lemon or orange juice

Instructions

  1. In a large bowl, whisk eggs, egg yolk, sugar, oil, and milk/water until smooth.
  2. Add flour, yeast, and salt; mix until a dough forms. Knead 8–10 minutes until smooth and elastic, adding liquid if needed.
  3. Transfer to a greased bowl, cover, and let rise 1½–2 hours, until doubled.
  4. Meanwhile, make the filling: melt chocolate and butter, then whisk in powdered sugar, cocoa, and tahini. Cool to a spreadable consistency.
  5. Punch down dough and roll into a rectangle on a floured surface. Spread filling evenly.
  6. Roll tightly into a log and slice into 12 pieces. Arrange in a greased pan.
  7. Cover and let rise 30–45 minutes, until puffy.
  8. Preheat oven to 350°F (175°C). Brush buns with beaten egg and sprinkle with sesame seeds.
  9. Bake 25–30 minutes, until golden brown and cooked through.
  10. If desired, whisk powdered sugar with citrus juice and drizzle over cooled buns before serving.

Notes

Milk makes the dough richer, while water keeps it lighter.

The citrus glaze adds brightness but can be skipped for a simpler bun.

Dough can be refrigerated after the first rise for up to 24 hours.

Freeze baked buns for up to 2 months; thaw and reheat before serving.

For variation, use peanut butter, almond butter, or hazelnut spread instead of tahini.

Nutrition

Find it online: https://familydinnercooking.com/chocolate-tahini-challah-buns/