Our charity Partner Chefs In Schools shared this recipe with us to celebrate International School Meals Day. They have specialist chef trainers who develop recipes and pass on tips and tricks to school kitchen teams.
These Tahini and Apple Buns were dreamed up by Nerissa and tried out by Head Chef Charlie. Fruit is always served in schools but some days puddings are handed out too. Nerissa worked apples into the dough to make it more nutritious – and added Tahini for a twist. Nerissa, a proud New Zealander, likes to incorporate flavours from around the world into recipes. She is always trying new ingredients and ideas, her enthusiasm for food and training is contagious!
Charlie says: “Nerissa’s commitment to school food is exceptional. Whether through the ease of workload with recipes, training of staff or just simply being on the other end of the phone when you really need it! Her positivity in making it her duty to allow the schools achieve their maximum potential is admirable.”
Tahini and Apple Buns – developed by Nerissa, served up by Charlie
Peel, core and cut apples into 8, then stew with sugar and cinnamon. Once cooked and cooled stir in Tahini and set aside to cool.
In a medium pan, gently heat the oil and milk to 37 degrees, then remove from the heat and set aside.
Put the rest of the dough ingredients in the mixer with the dough hook attached. Mix on a medium speed and slowly pour in the liquid to form a dough, mix for 10 minutes then cover dough and leave to prove for 1 hour.
Mix cinnamon with sugar. Then, roll out the dough into a flat 2cm thick rectangle. Spread a thin layer of Tahini all overthe dough and sprinkle with cinnamon and sugar mix, followed by the stewed apples.
Roll up the dough up tightly like a sausage, then cut and put onto trays. If the filling squidges out, just unroll the individual piece and add a bit more in. Leave to prove on trays for 20 minutes.
Finally, brush with egg wash, or coconut milk for vegan option, and sprinkle with remaining cinnamon sugar. Bake at 190c for around 15 minutes until golden.