2 large eggs
1 large egg yolk
1/4 cup (50 grams) granulated sugar
1/2 cup (120 ml) vegetable or another neutral oil, or melted butter
2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed
3 3/4 (490 grams) cups all-purpose flour, plus more for the counter
1 packet (7 grams or 2 1/4 teaspoons) instant yeast
1 1/4 teaspoons coarse or kosher salt
Butter or nonstick spray for baking pan
Filling and assembly
4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips)
1/2 cup (115 grams) unsalted butter, cold is fine
Scant 1/2 cup (50 grams) powdered sugar
1/4 cup (20 grams) cocoa powder
1/4 cup tahini (30 grams), well-stirred
1 large egg, beaten
2 cups (240 grams) powdered sugar
3 to 4 tablespoons lemon or orange juice
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 bowl 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. [New note:] If your filling is thin, pop it in the fridge or freezer (if 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 (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 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 from fridge and let warm up for 30 minutes before baking. Heat oven to 350 degrees F. Brush tops tops of sides with egg with egg wash again (I forgot and skipped the sides, which is why they are pale in the photos) 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.