Golden Sweet Sesame Swirls

If you’re looking for a baking project that will fill your kitchen with an intoxicating aroma and reward you with a truly spectacular treat, you’ve found it. These Golden Sweet Sesame Swirls are a masterpiece of texture and flavor. While the process takes a few hours, most of that is hands-off time while the dough works its magic. I’d classify this as a rewarding weekend bake rather than a difficult chore. The result is a stunning pastry with a crisp, golden exterior that gives way to soft, flaky layers inside. At its heart lies a sweet, buttery filling, all topped with a crunchy, nutty layer of toasted sesame seeds. They are incredibly satisfying to make and even more delightful to eat.

Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, using pantry staples you likely already have. For any ingredients you might not have on hand, I’ll suggest some easy-to-find alternatives.

For the Dough:

• 300g All-Purpose Flour
• 3g Instant Yeast (or one packet of active dry yeast)
• 1g Salt
• 160g Cool Water
• 15g Granulated Sugar

For the Oil Roux (for lamination):

• 40g All-Purpose Flour
• 30g Neutral Oil (like vegetable, canola, or sunflower oil)

For the Sweet Filling:

• 30g All-Purpose Flour
• 30g Granulated Sugar
• 18g Neutral Oil

For the Topping:

• 1 tablespoon Granulated Sugar
• A generous spoonful of White Sesame Seeds

A quick note on the ingredients: The “Oil Roux” is a simple paste of flour and oil that we’ll spread onto the dough. This is the secret to creating those beautiful, flaky layers. For the oil, a neutral-flavored one works perfectly, but if you want a richer, more buttery flavor, feel free to use melted unsalted butter in both the roux and the filling. If you only have active dry yeast, simply activate it in the 160g of cool water (make sure the water is lukewarm, not cold) with a pinch of the sugar for about 5-10 minutes until it becomes foamy, then proceed with the recipe.

Ready to create some magic? Let’s walk through the process step-by-step. Don’t be intimidated by the number of steps; each one is simple, and the visual guides will help you along the way.

1. In a large bowl, combine 300g of all-purpose flour, 3g of yeast, and 1g of salt.
2. Pour in the 160g of cool water and mix with a spatula or chopsticks until a shaggy dough forms and no dry flour remains.
3. Turn the dough out onto a clean surface and knead for about 8-10 minutes until it becomes smooth and elastic.
4. Place the dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for 1-2 hours, or until it has doubled in size.
5. While the dough is rising, let’s prepare our fillings. For the sweet filling, combine 30g of flour and 18g of oil in a small bowl and mix well.
6. Add 30g of sugar to this mixture.
7. Stir until you have a thick, consistent paste. Set it aside.
8. Now, for the oil roux. In another small bowl, combine 40g of flour and 30g of oil.
9. Mix until you have a smooth, thin, spreadable paste. This will be used to create the layers. Set it aside.
10. Once your dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll it out into a large rectangle, approximately 35cm x 25cm.
11. Pour the thin oil roux onto the surface of the dough.
12. Use a spatula or the back of a spoon to spread it evenly all the way to the edges.
13. Starting from the long edge closest to you, tightly roll the dough up into a log.
14. Cut the log on a diagonal into 6 equal, trapezoid-shaped pieces. This angled cut is key to the final shape.
15. Take one piece of dough. You’ll notice it has a long cut side and a short cut side. Fold the long side over to meet the short side.
16. Pinch the seams together very tightly to seal the oil roux inside. This is important to prevent it from leaking during baking.
17. You’ll have a little tail or corner piece; simply fold it over to the side and tuck it under.
18. Gently press the dough down with your palm to flatten it.
19. Now, use a rolling pin to roll it into a flat, round disc.
20. Spread about one-sixth of the sweet filling onto one half of the disc.
21. Fold the empty half over the filled half to create a semi-circle.
22. Fold it in half again to create a quarter-circle wedge.
23. Using a sharp knife, make a single cut down the center of the wedge, stopping just before you reach the top point. Do not cut it completely in two.
24. Gently open up the two cut flaps, like opening a book, to reveal the inner layers. This creates the beautiful swirl pattern.
25. In a small, shallow dish, mix one tablespoon of sugar with a generous spoonful of white sesame seeds.
26. Press the cut, layered side of the pastry into the sugar and sesame mixture, coating it well.
27. Gently press or roll the pastry one or two more times to secure the topping and flatten it slightly. Your first raw pastry is complete!
28. Repeat this shaping process for the remaining 5 pieces of dough and arrange them on a baking sheet lined with parchment paper.
29. Cover the pastries with plastic wrap and let them rest for a final 15 minutes. This second proofing will make them extra light and airy.
30. While they rest, preheat your oven to 200°C (400°F). Bake the pastries on the middle rack for 20 minutes, or until they are deeply golden brown and cooked through.
31. They’re done! Look at that beautiful color.

Pulling these from the oven is a moment of pure joy. The aroma of baked bread, caramelized sugar, and toasted sesame is simply irresistible. The first bite is a revelation: the satisfying crunch of the sesame topping gives way to a beautifully crisp crust, followed by soft, chewy, and distinctly separate layers of pastry. Then you reach the pocket of warm, sweet, gooey filling at the center. It’s a texture and flavor journey in every single bite. They are perfect with a cup of tea or coffee for a special breakfast or afternoon snack. I encourage you to set aside an afternoon and give this recipe a try. It’s a bake that looks impressive but is built on simple, fun techniques. I’d love to hear how yours turn out, so please feel free to share your experience in the comments below!