Tahini Bread Tahinli Ekmek - cooking recipe

Ingredients

2 teaspoons yeast
1/8 cup warm water
2 tablespoons sugar
1 cup milk, scalded
3 tablespoons butter
3 cups flour
filling
1 cup tahini
1 cup sugar
topping
1 egg, beaten
3 tablespoons sesame seeds

Preparation

Proof yeast in 1/8 cup warm water (I add 1 Tablespoon honey).
Add sugar, scalded milk, and butter.
Add flour; knead 5 minutes.
Let rise until doubled; punch down; cut into 5 equal pieces.
Roll out each piece until they are a thin round shape.
While dough is rising, make filling by mixing tahini and sugar together.
Spread the filling on each round equally.
Roll up jelly-roll style.
Let rest, covered with a damp cloth, for 30 minutes.
Hold them at both ends of the roll and swing them to make them longer and thinner (That's what the recipe says.).
Wrap them like a cinnamon roll.
Place parchment paper on an oven tray; arrange dough on it.
Brush with egg wash; sprinkle with sesame seeds.
Let rest 10 more minutes (I am guessing until doubled).
Preheat oven to 400 degrees Fahrenheit.
Bake for 30 minutes.