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Twisted Spiced Bread with Honey & Tahini Butter Recipe

★★★★★

4.5 from 485 reviews
  • Author: Ben
  • Total Time: 2 hours 45 minutes
  • Yield: 1 loaf (serves 8-10) 1x

Description

This twisted spiced bread is a delightful treat blending fragrant cinnamon and cardamom with a luscious filling of brown sugar and butter, all wrapped in a soft, fluffy bread. Baked to a golden perfection and finished with a drizzle of sweet icing and a sprinkle of sesame seeds, it’s served alongside a rich honey and tahini butter for an indulgent twist. Perfect for breakfast, brunch, or afternoon tea, it also makes an excellent French toast when reheated.

Ingredients

Scale

Dough

  • 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

Filling

  • 50g unsalted butter, softened
  • 2 tbsp sesame seeds, toasted
  • 50g light brown soft sugar
  • 3 tsp cinnamon
  • ¼ tsp ground cardamom

Tahini Butter

  • 70g salted butter, softened
  • 2 tbsp runny honey
  • 2 tbsp tahini

Icing and Garnish

  • 75g golden icing sugar
  • 1 tbsp warm water (plus more if needed)
  • sesame seeds, for sprinkling (optional)

Instructions

  1. Prepare the milk and butter mixture: Warm 120ml of the milk along with the cubed unsalted butter in a small saucepan until the butter has melted. Then set aside to cool to lukewarm temperature to avoid killing the yeast in the next step.
  2. Make the dough: In the bowl of a stand mixer, combine the bread flour, golden caster sugar, fine sea salt, and dried yeast. Make a well in the centre and pour in the lightly beaten egg and the cooled milk and butter mixture. Mix until just combined. If the dough feels dry, add an extra 20ml milk. Using a dough hook, knead the dough on gentle speed for 5-8 minutes until smooth and elastic, springing back when pressed. Alternatively, knead by hand on a lightly floured surface for 8-10 minutes. Shape into a ball.
  3. First proving: Place the dough ball into a large oiled bowl, cover it with a tea towel and leave it to prove in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  4. Prepare the filling: While the dough is proving, combine the softened unsalted butter, toasted sesame seeds, light brown soft sugar, cinnamon, and ground cardamom in a bowl and set aside.
  5. Shape the dough: Once proved, roll the dough out on a lightly floured surface into a 40cm square. Evenly spread the prepared spiced filling over the dough, leaving a 2cm border around the edges. Starting from the edge furthest away, roll the dough tightly into a log approximately 40cm long.
  6. Twist the dough: Slice the log lengthwise down the middle so you have two long strips sitting side-by-side with cut sides facing up. Pinch the dough together at both ends, then lift the ends and twist the two pieces around each other like a rope.
  7. Second proving: Transfer the twisted loaf to a baking sheet lined with parchment paper. Loosely cover and let it prove again in a warm place for 45 minutes to 1 hour, until doubled in size.
  8. Bake: Preheat the oven to 180°C (160°C fan) or gas mark 4. Bake the bread in the center of the oven for 35 to 40 minutes. If the loaf becomes too dark, cover loosely with foil. The bread is done when golden brown and sounds hollow when tapped on the bottom.
  9. Cool: Remove the loaf from the oven and let it cool slightly on the baking sheet for 15 minutes if serving warm, or transfer to a wire rack to cool completely.
  10. Make the tahini butter: Mix the softened salted butter, runny honey, tahini, and a pinch of salt in a bowl using a wooden spoon until smooth and combined.
  11. Prepare the icing: Mix golden icing sugar with 1 tablespoon warm water until smooth; add more water a few drops at a time if the icing is too thick. Drizzle this icing over the cooled or slightly warm bread and sprinkle with sesame seeds if desired.
  12. Serve: Slice the twisted spiced bread and serve with the honey & tahini butter on the side. Enjoy it best on the day it is made.
  13. Optional tip: Any leftovers can be turned into French toast by dipping slices in beaten egg and frying in salted butter until golden and crisp. Dust with icing sugar before serving.

Notes

  • If the dough feels too dry during mixing, gradually add extra milk up to 20ml until the dough comes together smoothly.
  • Ensure the milk and butter mixture is lukewarm before adding to yeast to avoid killing the yeast.
  • For best texture, use strong bread flour for higher gluten content and good rise.
  • Toasting the sesame seeds enhances their nutty flavor in the filling.
  • Cover the bread loosely with foil during baking if the crust gets too dark before the inside is fully baked.
  • Serve the bread warm with the honey and tahini butter for rich flavor, or cool completely and toast slices.
  • Use a stand mixer with a dough hook if available for easier kneading; otherwise, knead by hand.
  • This bread is best eaten the day it is made but can be stored wrapped for up to 2 days.
  • Leftover bread makes excellent indulgent French toast when dipped in egg and fried until golden with a sprinkling of icing sugar.
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Middle Eastern-Inspired

Keywords: twisted spiced bread, cinnamon bread, cardamom bread, honey tahini butter, spiced loaf, homemade bread, sweet bread, breakfast bread, brunch bread

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Find it online: https://kitchenwithben.com/twisted-spiced-bread-with-honey-and-tahini-butter-recipe/