I love Sundays. I love breakfast. I especially love Sunday breakfast. That's the day I eat breakfast indulgently and in relative slow motion. On most weekdays, it's me in my yoga pants slurping a bowl of granola or muesli over the kitchen sink in between packing school lunch boxes and
Walnut and Tahini Scrolls
slightly adapted from Delicious
1 tablespoon dry yeast
2 teaspoons golden caster sugar
450g plain flour (I used "00" flour)
1 teaspoon fine salt (I used Pink Himalaya salt)
125ml milk (40 - 43C degrees)
2 tablespoons sunflower oil
100g walnuts, lightly toasted and crushed in a mortar and pestle
185g maple syrup
2 tablespoons poppy seeds
Combine the yeast, sugar and 250ml warm water in the bowl of an electric mixer. Set aside in a warm place for 10 minutes, until frothy.
In a jug whisk the milk, oil and 1 egg together. Set aside
Sift the flour over the yeast mixture. Fit the dough hook to the mixer and mix the flour into the yeast mixture on low speed. Keep the mixer going while you add the salt. Once it has been mixed in add milk mixture. Keep the mixer on low and mix for 10 minutes. Add a little more flour if the dough seems too sticky, or a little more water if the dough seems too dry. You want a smooth elastic dough. Transfer to an oil bowl. Cover with cling film and set aside in a warm spot for 30 minutes while it doubles in size.
Combine the tahini, maple syrup and walnuts in a medium bowl. Set aside.
Preheat the oven to 180C and line a baking tray with baking paper.
Divide the dough into 8 pieces and roll each piece into an oblong about 30cm x 12cm. Spread each piece with the tahini filling. Starting from a long side, roll up to form a log and then coil the log around itself to form a spiral.
Place the scrolls onto the prepared tray. Lightly beat the remaining egg with a teaspoon of water and brush the tops of the scrolls. Sprinkle over the poppy seeds and bake for 20 minutes or until golden and risen. Allow scrolls to cool slightly before serving.