Made for Lent, reputedly a cross between a croissant and cinnamon bun. I forgot the last step of rolling them flat, but also think a final rise would improve the dough (before or after flattening? Before and then stretch after the rise?). They should come out crispy.
1 batch normal bread dough with olive oil (500g strong white flour, quite high hydration) Tahini Sugar Sesame seeds
Shape the bread dough into a ball and bulk rise Divide into two Roll flat into a big circle, 25″, as big as you can Pull out the middle Spread with tahini Sprine with sugar Roll from the inside out to form a circular rope Divide and cool each section Flatten with palm of hand and roll thin to 7″ diameter or about only 1/3 ” thick Brush with water and sprinkle generously with sesame seeds Bake at 210