1/2 cup vegetable oil (or another neutral oil, or melted butter)
2/3 cup milk or water plus an additional tablespoon if needed
3 3/4 cup all-purpose flour plus more for the counter
1 packet instant yeast
1 1/4 teaspoons coarse or kosher salt
4 ounces dark (semi- or bittersweet) chocolate
1/2 cup unsalted butter
scant 1/2 cup powdered sugar
1/4 cup cocoa powder
1/4 cup tahini well-stirred
1 large egg beaten
sesame seeds
2 cups powdered sugar (for glaze)
3 to 4 tablespoons lemon or orange juice (for glaze)
Equipment
stand mixer
large bowl
baking dish
baking dish
plastic wrap
serrated knife or sewing thread
Directions
Make dough: Whisk eggs, yolk, sugar, oil and milk or water in the bottom of a stand mixer bowl. Add flour, yeast and salt and combine with dough hook until it comes together, then let machine knead it for 5 to 7 minutes.
Oil a large bowl and let dough rise in it at room temperature for 2 to 2 1/2 hours, until slightly shy of doubled.
Were your ingredients really cold? This is fine, but if so, it might take 30 to 45 minutes longer. You can speed this process along by turning your oven on to 150 degrees F and turning it off and then placing the bowl with the dough inside. Keep an eye on it because it will rise more quickly.
Butter a 9×13-inch or equivalent size baking dish, or coat it with nonstick spray.
Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar, cocoa and tahini; mixture should be a spreadable consistency.
If your filling is thin, pop it in the fridge or freezer (if using freezer, keep a very close eye on it) for a few minutes to let it thicken a bit.
Assemble buns: On a very well-floured counter, roll out dough into a rectangle about 18 inches wide (the side facing you) and as far away from you (i.e. length) as it comfortably goes, usually 12 to 15 inches. Dollop chocolate mixture over and spread it smooth. Roll dough in a tight spiral.
Cut log very gently — it’s going to be a soft mess. Use a sharp serrated knife, sewing thread works well here too — into 1 1/2-inch to 2-inch segments. Arrange cut side up in the prepared pan.
Beat egg in small bowl. Brush tops of buns and tops of sides with egg and cover with plastic wrap. You can either refrigerate overnight, along with leftover egg wash, or leave it at room temperature to proof for another 60 to 90 minutes, until puffed a bit.
Bake buns: If in fridge, remove buns and let warm up for 30 minutes before baking. Heat oven to 350 degrees F. Brush tops and tops of sides with egg wash again and sprinkle with sesame seeds.
Bake for 30 minutes, until bronzed all over and buns have an internal temperature of 190 degrees F. Let cool slightly before serving.
To glaze (optional): If using glaze, whisk ingredients until smooth. You can drizzle this over the buns or serve it alongside with a spoon. If drizzling over, it’s best to let the buns almost fully cool before putting it on or it may melt off.