Introduction

This twisted spiced bread with honey and tahini butter is a delightful treat combining warm spices, sweet honey, and nutty tahini. Perfect for breakfast or an afternoon snack, it’s aromatic, soft, and beautifully braided for an impressive presentation.

The image shows a twisted loaf of bread with a shiny, brown crust and white icing drizzled over it, placed on a gray cutting board on a white marbled surface. Next to the loaf, there are three slices of the same bread showing a soft, light inside with swirls of cinnamon. A single slice of bread, spread with a creamy, light butter, lies below the slices. A small white cup of espresso with a silver spoon rests at the top left corner. A small silver dish holding more creamy butter and a butter knife with a white handle is placed near the bottom left. The lighting is bright and natural, making the textures clear. photo taken with an iphone --ar 4:5 --v 7

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
50g unsalted butter, softened
2 tbsp sesame seeds, toasted
50g light brown soft sugar
3 tsp cinnamon
¼ tsp ground cardamom
70g salted butter, softened
2 tbsp runny honey
2 tbsp tahini
75g golden icing sugar
Sesame seeds, for sprinkling (optional)

Instructions

Step 1: Warm 120ml of milk and the cubed butter in a small saucepan until the butter melts. Leave the mixture to cool to lukewarm.
Step 2: In the bowl of a stand mixer, combine the flour, golden caster sugar, salt, and yeast. Make a well in the center and pour in the beaten egg and warmed milk. Mix until just combined. If the dough seems dry, add an extra 20ml of milk.
Step 3: Using a dough hook attachment, knead the dough on a gentle speed for 5-8 minutes until smooth and elastic. If you don’t have a mixer, knead by hand on a lightly floured surface for 8-10 minutes.
Step 4: Shape the dough into a ball and place it in a large oiled bowl. Cover with a tea towel and leave to prove for 1 to 1½ hours, or until doubled in size.
Step 5: Meanwhile, prepare the filling by combining the softened unsalted butter, toasted sesame seeds, light brown sugar, cinnamon, and cardamom. Set aside.
Step 6: Line a large baking sheet with baking parchment. Roll the proved dough out on a floured surface into a 40cm square. Spread the filling evenly over the dough, leaving a 2cm border around the edges.
Step 7: Roll the dough up tightly into a log, starting with the edge furthest from you. The roll should be about 40cm in length.
Step 8: Cut the log lengthwise down the middle to create two long pieces. Lay them side by side with the cut sides up. Pinch the ends together, then twist the two strands around each other like a rope.
Step 9: Transfer the twisted loaf to the prepared baking sheet. Loosely cover and prove again in a warm place for 45 minutes to 1 hour, until doubled in size.
Step 10: Preheat the oven to 180°C (160°C fan)/gas mark 4. Bake the bread for 35-40 minutes, covering loosely with foil if the crust darkens too quickly. The loaf is ready when golden and sounds hollow when tapped underneath.
Step 11: Allow the bread to cool slightly for 15 minutes if serving warm, or cool completely on a wire rack.
Step 12: To make the tahini butter, mix the softened salted butter, runny honey, tahini, and a pinch of salt together until smooth using a wooden spoon.
Step 13: Make the icing by mixing golden icing sugar with 1 tablespoon warm water until smooth. Add more water if needed to reach a drizzle consistency.
Step 14: Drizzle the icing over the cooled loaf and sprinkle with sesame seeds if desired. Slice the bread and serve with the honey and tahini butter. Best enjoyed the day it’s made.

Tips & Variations

Leftover slices make excellent French toast—dip in beaten egg and fry in salted butter until golden. Dust with icing sugar for a special touch.
For a nutty crunch, add chopped toasted nuts to the filling.
Use maple syrup instead of honey in the tahini butter for a different flavor.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled loaf wrapped tightly in cling film and foil for up to 1 month. Reheat slices in a toaster or oven before serving. Prepare fresh tahini butter as needed.

How to Serve

The image shows a tall loaf of twisted bread with a marbled pattern of light and dark brown colors, sliced into several pieces stacked on the right side of a rectangular slate board placed on a white marbled surface. Next to the bread, on the left side of the board, there is a slice of bread spread with a light cream-colored spread, and below it, a small bowl filled with the same creamy spread with a butter knife resting inside. At the top left corner of the board, a white cup with a small amount of espresso sits on a matching white saucer with a small spoon resting on the saucer’s edge. The overall colors are warm with shades of brown and cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic. It takes a bit more effort but works just as well.

What if I don’t have cardamom?

You can omit the cardamom or substitute with a small pinch of ground nutmeg or cloves to maintain a warm, spiced flavor in the filling.