For the dough:

170 gr all-purpose flour

50 ml milk

15 ml vegetable oil

40 gr egg (overwhelmed)

40 gr margarine (softened)

50 gr granulated sugar

10 gr contemporary yeast

For the filling:

140 gr tahini

60 gr granulated sugar

10 ml  Water

Eggwash:

1 egg yolk

Sesame seeds and chopped walnuts

In a mixer, mix all dough substances. Knead till the combination turns into clean, smooth, and elastic.
Cowl the dough and let it relaxation for 20–30 min at room temperature.
Divide the dough into two equal items.
Form every right into a ball, cowl, and let relaxation for one more 20 min.
In a small bowl, combine the tahini water and sugar till clean and effectively mixed.
Roll every dough piece right into a circle about 25 cm in diameter. Unfold a fair layer of the tahini filling over the floor.
Roll the dough tightly right into a log. Let it relaxation for 15–20 min.
Gently stretch every log, then coil it round itself to kind a spiral form.
Place the formed dough on a baking tray.
Brush with egg yolk and sprinkle with sesame seeds and walnuts. Cowl loosely and let rise for 30 min.
Bake in a preheated oven at 170°C for 20–25 min. or till golden brown.
Take away from the oven and switch to a wire rack. Permit to chill earlier than serving.