Twisted spiced bread with honey & tahini butter

 

Method 1

Ingredients

120-140ml whole milk

50g unsalted butter

cubed

300g strong white bread flour

plus extra for dusting

50g golden caster sugar

½ tsp fine sea salt

7g sachet fast-action dried yeast

1 medium egg

lightly beaten

oil

for the bowl

For the filling

50g unsalted butter

softened

2 tbsp sesame seeds

toasted

50g light brown soft sugar

3 tsp cinnamon

¼ tsp ground cardamom

For the honey & tahini butter

70g salted butter

softened

2 tbsp runny honey

2 tbsp tahini

For the icing

75g golden icing sugar

sesame seeds

for sprinkling (optional)

step 1

Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.

step 2

Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don’t have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.

step 3

To make the filling, combine the ingredients and set aside.

step 4

Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you – it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you’re making a rope.

step 5

Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.

step 6

Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you’re serving it warm, or leave to cool completely on a wire rack.

step 7

To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it’s too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it’s made.

RECIPE TIPS

MAKE FRENCH TOAST WITH LEFTOVERS

Any sliced leftovers can be turned into an indulgent French toast. Simply dip in lightly beaten egg, then fry in salted butter until golden and crisp. Serve dusted with icing sugar.

Method 2

🍞 Twisted Spiced Bread with Honey & Tahini Butter

⭐ Overview

A soft, aromatic bread filled with warm spices, lightly sweet, and beautifully twisted. Perfect with a creamy honey–tahini butter.

🧾 Ingredients

For the Dough

3 cups (360 g) all-purpose flour

2 ¼ tsp (1 packet) instant yeast

3 tbsp sugar

1 tsp fine salt

1 tsp ground cinnamon

½ tsp ground cardamom

1 cup (240 ml) warm milk

1 large egg (room temperature)

4 tbsp (55 g) unsalted butter, softened

For the Spiced Filling

3 tbsp softened butter

3 tbsp brown sugar

1 tsp cinnamon

½ tsp cardamom

¼ tsp nutmeg (optional)

Pinch of cloves (optional)

Honey & Tahini Butter

3 tbsp tahini

3 tbsp honey

4 tbsp (55 g) softened unsalted butter

Pinch of salt

Optional: splash of lemon juice to brighten

For Brushing

1 egg mixed with 1 tbsp milk (egg wash)

Optional: extra honey for glazing

🥣 Instructions

1. Make the Dough

In a large bowl, whisk flour, sugar, yeast, salt, cinnamon, and cardamom.

Add warm milk and egg; mix until a shaggy dough forms.

Add butter and knead 8–10 minutes (mixer or by hand) until smooth and elastic.

Place in a lightly oiled bowl, cover, and let rise 1–1.5 hours until doubled.

2. Prepare the Spiced Filling

Mix softened butter, brown sugar, and spices into a smooth paste. Set aside.

3. Shape the Twist

Punch down risen dough.

Roll into a rectangle approx. 12×16 in (30×40 cm).

Spread the spiced filling evenly over the surface.

Starting from the long edge, roll into a tight log.

Using a sharp knife, slice the log lengthwise into two long pieces.

With cut sides facing up, twist the two pieces together like a braid.

Transfer to a parchment-lined loaf tin or shape into a free-form wreath.

Cover and let rise 30–40 minutes.

4. Bake

Preheat oven to 350°F / 175°C.

Brush loaf with egg wash.

Bake 25–35 minutes, until golden brown and cooked through.

Optional: brush warm bread with a thin layer of honey.

5. Make the Honey–Tahini Butter

Whip tahini, honey, softened butter, and salt until creamy and airy. Add a touch of lemon if you want slight tang.

🍽️ Serving

Serve slices of warm twisted bread with a generous smear of honey–tahini butter. Also excellent toasted the next day.

💡 Tips for Success

Warm liquids, not hot — too hot will kill yeast.

If dough feels sticky, add 1–2 tbsp flour during kneading.

For extra aroma, add orange zest to the filling.

Swap the filling with cocoa + brown sugar for a chocolate version.