Tahini Sour Cherry Babka Knots

Ingredients

Dough

• 3 cups (375 g) all-purpose flour, plus 2 tbsp for rolling
• 2¼ tsp instant yeast
• ¼ cup (50 g) granulated sugar
• ¾ tsp fine salt
• ¾ cup whole milk, lukewarm (100–110°F / 38–43°C)
• 2 large eggs
• 5 tbsp unsalted butter, softened

Filling and finish

• ⅓ cup tahini, stirred well
• ¼ cup (50 g) light brown sugar
• 2 tbsp unsweetened cocoa powder
• ½ cup thick sour cherry jam
• 1 large egg beaten with 1 tsp water, for egg wash
• 2 tsp neutral oil, for greasing muffin pan

Equipment

Mixer with dough hook or bowl, muffin pan, rolling pin

Allergens and ingredient notes: Wheat, milk, egg, sesame.

Step by step

1. Mix dough flour, yeast, sugar and salt. Add milk and two eggs, knead 5 minutes, then add butter in pieces and knead 7–10 minutes until smooth and elastic. Cover and rise 60–90 minutes until doubled. Lightly grease a 12-cup muffin pan.
2. Stir tahini, brown sugar and cocoa into a thick paste. On the rolling flour, roll dough to an 18-by-12-inch rectangle. Spread tahini paste thinly over one long half, then spread jam over paste. Fold empty half over filled half to make an 18-by-6-inch strip.
3. Cut into twelve 1½-inch-wide strips. Stretch each gently to 9 inches, twist, tie a loose knot and tuck ends underneath into one muffin cup. Cover and rise 35–50 minutes until puffy. Heat oven to 350°F (175°C).
4. Brush tops lightly with egg wash. Bake 20–25 minutes until deeply golden and the dough in a central knot reaches 190°F (88°C). Cool in pan 10 minutes, then rack 15 minutes before serving.

The Devotti twist: Tahini-cocoa paste replaces a classic chocolate babka filling while sour cherry jam creates a bright ribbon.

Make ahead and storage

Store airtight at room temperature up to 2 days or freeze up to 2 months. Rewarm at 300°F (150°C) for 8 minutes.