Recipe courtesy of Julie, Italy Quits Sugar & www.ItalyQuitSugar.com
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servings
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Ingredients
Dough
- 3 1/2 cup spelt flour (400g)
- 1/3 cup dry sourdough active yeast (40g)
- 1 tablespoon rice malt syrup
- 1 1/3 tablespoon extra virgin olive oil
- 1 cup soy milk (210 ml)
Filling
- 4/5 cup tahini sauce (160g)
- 1.8 oz rice malt syrup (50g)
- 1 1/3 tablespoon stevia powder (20g)
For decorate
- 1 tablespoon soy milk
- 1 tablespoon rice malt syrup
- sesame seeds
Ingredients
Dough
Filling
For decorate
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Instructions
- In a bowl mix the dough ingredients and start working them with your hands;
- Keep working the dough for at least 10 minutes then transfer again in a bowl covered with a wet towel and let it rest for at least 3 hours inside the oven with light on. I suggest to bring the oven temperature at 100F/30C to let the yeast work easily;
- After three hours, roll the dough into a 5 mm thick rectangle;
- Prepare the filling by mixing the tahini sauce with rice malt syrup and stevia. You will notice that my adding together the ingredients, the tahini sauce will get sticky and hard, but that is fine. Use a knife to spread it all over the rectangle surface;
- Now fold the rectangle first by bringing the upper edge to center, then the bottom and finally both left and right side to the center;
- Roll the folded rectangle pushing with the roll pin from the center;
- Now, using a sharp knife, cut the new rectangle vertically into stripes. Bring the first one and twist on itself then roll them to form a bun. Continue like this with each stripe;
- Put the stripes on a baking tray covered with baking paper;
- Grease each roll with a mixture made with soy milk and rice malt syrup then sprinkle with sesame seeds to decorate;
- Bake in the pre-heat oven at 350F/180C degrees for 20 minutes or until the surface starts to get golden brown. Don’t worry if they still seems to soft. They will hardener once cooled but they will be cooked inside anyway;
- Serve cold with hot coffee or black tea.
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