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Tahini chocolate buns with roasted hazelnuts

You know when you bite into a piece of pastry and all the lights go on inside you? I don’t mean the lights of reason and serenity, but those of absolute chaos and gluttony (does that word even exist?!). When I make buttery and super fluffy dough (vegan-buttery is also possible), it’s precisely these lights that go on in me. And even more so when there’s a good portion of tahini, chocolate and freshly roasted hazelnuts hidden inside. Like in these tahini chocolate buns for example 😉

Tahini chocolate buns: Everything rises and falls with the dough

The basis for these fantastic tahini chocolate buns is a fluffy dough with milk and butter. Vegans:indoors can rejoice, because the recipe also works with, for example, oat milk and vegan “butter”. These fatty components help the dough to become really moist and full-bodied. Of course, the yeast makes the dough fluffy. I use a whole lot more yeast than usual for this. But believe me, the result is all the more beautiful.

Since a good yeast dough is only as good as the amount of sleep and rest you give it, it should definitely spend at least 90 minutes in a warm place and slumber. The Licher of Serenity should guide you here….

Tahini + chocolate + hazelnuts = X

Do you have any idea what the X in the equation stands for? No? Then go back up in the text and see what I wrote about the lights that go on as soon as I bite into such a snail. That’s right: chaos and gluttony! These tahini chocolate buns are, of course, filled with nutty creamy tahini, dark chocolate and freshly roasted hazelnuts, and later garnished too. And this combination is so incredibly good that I’m always completely vjlbadjnLDJBäsihbäW§+EJN&Gä sjbnäEUIGGbäjs”)?fäkjDGBäshbdeäKG!!! Sorry, it got away from me again.

A whole corner of tahini is needed for the recipe. And, as with hummus, the taste stands and falls with the quality of the tahini. Bad tahini tastes rancid and too bitter. Really good tahini is creamy, liquid and tastes wonderfully nutty and has a pleasant bitter note. So make sure you buy good tahini. In the recipe, I’ve linked to the tahini* that I always use. Or you can make your own t ahini 😉 I’ll make it myself.

I always like to roast the hazelnuts myself. It’s quick and easy in the pan. The aroma and flavour of freshly roasted hazelnuts is great and blends perfectly with the flavours of tahini and chocolate.

Two paths lead to the goal

In the picture you can see the tahini chocolate buns as a knot. Personally, I find them easy to make. But I can understand if you see it differently. That’s why I’ve written two ways to make them in the instructions. You can make the delicious things as knots or as snails. The taste doesn’t change anyway and the lights that come on are the same 😉 I don’t know if you’ll like them that way.

Recipe for Tahini Chocolate Buns with Roasted Hazelnuts

Print Recipe Rezept speichern
Prep Time 30 minutes
Cook Time 20 minutes
Ruhezeit 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 Piece
Calories 286


For the dough

  • 400 g Flour  Type 550
  • 250 ml whole or vegetable milk lukewarm
  • 80 g butter or vegan alternative room warm
  • 60 g Sugar
  • 1 packet  Dry yeast
  • 1/2 TSP  Salt

For the filling

  • 3 TBSP  Sugar  extra fine
  • 6 EL Tahini
  • 1/4 TSP Cinnamon
  • 50 g Dark chocolate
  • 60 g Hazelnuts


  • 50 g Dark chocolate
  • 1 TBSP Tahini
  • chopped hazelnuts



  • Stir the sugar and yeast into the lukewarm milk and leave for about 5 minutes.
  • Knead the flour, salt and butter in a mixing bowl. Add the yeast-milk and knead for approx. 15 minutes to form a smooth dough.
  • Cover the dough and leave to rise in a warm place for approx. 90 minutes.


  • Mix the tahini with the sugar and cinnamon.
  • Roast the hazelnuts properly in a pan and then chop them.
  • Chop the chocolate.

Prepare tahini chocolate buns (there is an easy and a more elaborate method).

  • Turn the dough out of the bowl onto a floured work surface.
  • Roll out the dough into a rectangle with a rolling pin. (Approx. 85cm long)
  • Spread the tahini-sugar mixture over the rectangle.
  • Spread the chopped chocolate and hazelnuts on top.

Knots (somewhat more elaborate method)

  • Fold in one side of the rectangle to the middle. So one half is still free.
  • Pull the other side of the rectangle completely over the other. So now it is an elongated rectangle with 3 layers. Gently roll this smooth and slightly thinner with the rolling pin.
  • Using a sharp knife or pizza cutter, cut the short length of the rectangle high into approx. 12 equal strips.
  • Cut each of these strips in the middle about 4/5. You now have a pair of trousers. Cross the trouser legs as many times as you can and then join the two ends together. You now have the dough pieces.

Snails (simple method)

  • Roll up the rectangle and cut into approx. 12 equally sized snails.


  • Let the dough pieces/snails rest on a baking tray lined with baking paper with a good distance between them (Dough Distancing!) for another approx. 30 minutes.
  • In the meantime, preheat the oven to 220 °C.
  • Bake the pastries for approx. 8 minutes in the preheated oven.


  • Melt the chocolate over a water bath.
  • Pour the chocolate, hazelnuts and tahini over the snails.
  • Best served still warm.


*Recipe contains affiliate links. 


Calories: 286kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 154mg | Fiber: 2g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 2mg

Also like to try the quick baklava buns.

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