Method:​

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Dissolve the yeast in the water, stir well and add the olive oil and tahini. Sift the HELIOS All-Purpose Flour, add the salt, make a "hole" in the middle and pour in the yeast mixture. Knead well until it becomes a pliable dough. 

Divide the dough into 4 pieces and let it rest.

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Then in a food processor, grind the sun-dried tomatoes and water very well to create a cream. 

Using a rolling pin, roll out each dough into a rectangle (very thin sheet) and brush the surface of each dough with ¼ of the cream from the sun-dried tomatoes.

Roll into thin rolls,cut each roll lengthwise with a pair of scissors and roll into a braid.

Bring the 2 ends together creating a wreath,sprinkle a little water over your buns and sprinkle with sesame seeds.

Bake them on a baking tray lined with non-stick paper in a preheated oven at 200oC to 220oC for 12 minutes.