Ingredients

For the dough

1/2 cup warm whole milk (110°F to 115°F)
1-1/2 tsp. active dry yeast
1/4 cup plus 1 tsp. granulated sugar
10 oz. (2-1/4 cups) all-purpose flour; more as needed
1/2茶匙。犹太盐
1个大鸡蛋加2个大蛋黄，在室温下
2 oz. (4 Tbs.) unsalted butter, at room temperature, cut into 1/2-inch cubes; more as needed

For the filling

1/2 cup tahini, well stirred
1/2 cup confectioners’ sugar, sifted if lumpy
1 tsp. pure vanilla extract
1/2茶匙。犹太盐
2-1/2 oz. bittersweet chocolate, coarsely chopped
4 oz. halva, coarsely choppped

For baking

1 large egg
1 Tbs. heavy cream
1/4杯砂糖

Preparation

Make the dough

Place the milk in a small bowl. Stir in the yeast and 1 tsp. of the sugar, and let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon), combine the flour, 1/4 cup of the sugar, and the salt on low speed. Add the egg, egg yolks, and the milk mixture, and mix just until combined.

切换到面团钩，低速揉约3分钟。或者，用手将面团揉在碗中直至将其揉在一起，然后将其倾斜到工作表面上，然后揉约6分钟。一次加黄油，一次或两块。看起来好像没有进入那里，但不用担心，它会；只需继续添加和揉捏即可。（您可能必须停止混合器并用手揉一分钟才能开始。）结合起来，将速度提高到中等，然后揉成面团直至光滑和弹性，大约3分钟。如果手工揉捏，您可能需要用一只手用面团刮板来帮助掺入黄油。面团会粘。

刮下碗，将面团在工作表面上的球中形成一个球。用黄油轻轻涂上空碗，然后将面团放回碗中。用保鲜膜盖住碗，并在室温下站立直至翻倍，大约2小时。

Gently punch down the dough, cover, and transfer to the fridge. Let the dough rise for at least 4 hours and up to overnight.

做填充

In a small bowl, stir together the tahini, confectioners’ sugar, vanilla extract; and salt. (It may seize up a bit. As long as it’s spreadable, it’s fine.)

Shape and bake

轻轻黄油和8×4英寸的面包盘。与羊皮纸排队，两侧有2英寸的悬垂。

Tip the dough onto a lightly floured work surface. Roll out the dough to a 16×12-inch rectangle. Spread the tahini mixture over the rolled-out dough. Sprinkle the chopped chocolate and halva evenly over the tahini mixture. Starting with one of the short ends, roll up the dough, and pinch to seal. Using a bench scraper or a sharp knife, cut the roll in half lengthwise. Turn the pieces so that the cut side is facing up.

Pinch the pieces together at one end, then cross them over one another, cut-sides up. Now twist one end down the meet the other, keeping the cut-sides up. Transfer the twist to the prepared pan, cut-sides up. Cover lightly with plastic wrap, and set aside to rise just to the edge of the pan, about 45 minutes.

将架子放在烤箱的中心，然后将烤箱预热至350°F。在一个小碗中搅拌鸡蛋和奶油。用鸡蛋清洗轻轻刷升起的面包。烘烤面包，直到深金棕色，内部温度已达到190°F，35至45分钟。

While the bread is baking, combine the 1/4 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar has dissolved, about 5 minutes. Set aside to cool.

Transfer the loaf in the pan to a wire rack. With a wooden skewer, poke holes all over the loaf. Pour the syrup over the warm loaf. Let the loaf cool for 20 minutes, then lift it out of the pan.