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- Tahini Toast!
Tahini Toast!
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Manager Heather’s boyfriend Finn is obsessed with Sofra’s tahini toast. So when they discontinued it two months ago he was devastated, to say the least. Then one day I received this Facebook message from Finn:
this. If you ever happen across the recipe and decide that you’d
like to go into business selling it — the toast, I mean, not the
recipe — then I will be your first through fifth customers.
Think about it.
-Finn”
How could I resist that? I had to make it. So I went to Thao the Baker and got the recipe (sidenote: Thao the Baker is awesome). Heather picked up some Tahin Helvasi, and I made a trip to Iggy’s to get the best loaf of brioche I could find, and voila! Tahini toast! It’s great because it appeals to the sweet-lover, the salty-snacker, and everyone in-between. It’s carb-y and sugar-y and filled with protein (ok maybe not filled, but at least it’s got something…) and and AND it’s a straight-up Sofra recipe! Come on, now, how often do you get to make something from a Sofra recipe. Never, I bet. So here’s to toast!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40mins
- Yield: 8 servings
- Category: breakfast
- Method: baked
- Cuisine: american
Tahini Toast!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40mins
- Yield: 8 servings
- Category: breakfast
- Method: baked
- Cuisine: american
Ingredients
for the tahini spread
- 1/2 cup tahini halva (like this Tahin Helvasi)
- 2 tablespoons sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 2 eggs
for the bread
- 1 pullman loaf of brioche bread
for the simple syrup
- 2 cups sugar
- 2 cups water
for the topping
- 3/4 cup sesame seeds
- confectioner’s sugar, for dusting
Instructions
- Preheat an oven to 350°F. Cut the brioche into slices, about 1 1/2 inches thick. A standard-sized loaf will produce about 8 of these big slices. Set aside.
- In a medium pot, combine water and sugar for your simple syrup. The syrup will be ready when the sugar crystals dissolve completely into the water. Allow to cool slightly.
- In a food processor, combine the halva, sugar, flour, salt, butter, and eggs until combined. Set aside.
- Using a cup measurer, pour 1/4 cup of simple syrup onto each slice of bread, coating the bread evenly. Next, spoon about 3 tablespoons of tahini spread onto each slice, again spreading evenly to coat. Last, sprinkle the entirety of the sesame seeds over each slice. Bake on a well-greased cookie sheet for 30 minutes on one side, then flip and bake for another ~30 minutes, as needed. The goal is to get both sides nicely toasty and golden brown. Allow to cool on a wire cooling rack, then sprinkle with the confectioner’s sugar and serve!