{"id":16880,"date":"2021-02-10T12:06:05","date_gmt":"2021-02-10T11:06:05","guid":{"rendered":"https:\/\/bistrobadia.de\/tahini-schokoladen-schnecken\/"},"modified":"2025-04-17T16:38:16","modified_gmt":"2025-04-17T14:38:16","slug":"tahini-chocolate-pastries","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/tahini-chocolate-pastries\/","title":{"rendered":"Tahini chocolate buns with roasted hazelnuts"},"content":{"rendered":"\n

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 \ud83d\ude09<\/p>\n\n\n\n

Tahini chocolate buns: Everything rises and falls with the dough<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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….<\/p>\n\n\n\n

Tahini + chocolate + hazelnuts = X<\/h3>\n\n\n\n

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 vjlbadjnLDJB\u00e4sihb\u00e4W\u00a7+EJN&G\u00e4 sjbn\u00e4EUIGGb\u00e4js”)?f\u00e4kjDGB\u00e4shbde\u00e4KG!!! Sorry, it got away from me again.<\/p>\n\n\n\n

A whole corner of tahini is needed for the recipe. And, as with hummus<\/a>, 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<\/a> ahini \ud83d\ude09 I’ll make it myself.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Two paths lead to the goal<\/h3>\n\n\n\n

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 \ud83d\ude09 I don’t know if you’ll like them that way.<\/p>\n\n\n\n

\n\n\n\n

Recipe for Tahini Chocolate Buns with Roasted Hazelnuts<\/h2>\n\n\n
<\/div>
\n
\"Tahini-Schokoladen-Schnecken\"<\/div>\n \n<\/div>\n\n
\n