Armenian Tahini Bread

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1 package Active Dry Yeast

1 1/2 cups Sugar, plus 1/2 tsp sugar

2 1/2 cups Flour

1 tsp Ground Cinnamon

1 tsp Salt

1 1/2 tbsps Extra Virgin Olive Oil

1 1/2 cups Tahini, well stirred

* Stir together yeast, 1/2 tsp sugar, and 1/4 cup warm water in a small bowl; set aside to let rest until frothy, 10 minutes.

* Sift and stir flour, cinnamon, and salt in a large bowl, then add yeast mixture, 1 TBSP oil, and 1/2 cup water; stir into a rough dough.

* Turn dough out onto a lightly floured surface; knead until smooth and elastic, 10 minutes. Nestle dough into a large bowl greased with remaining oil. Cover with plastic wrap; let sit in a warm spot until doubled in size, about 2 hours.

* Preheat oven to 350°. Divide dough into 2 balls, cover with a towel, and let rest for 10 minutes.

* Working on a lightly floured surface with 1 ball at a time, roll dough out into a 25″ circle (keep remaining dough covered). Gently spread half the tahini evenly over the dough and sprinkle with half the remaining sugar.

* Make a 1″ hole in center of circle and begin rolling and stretching inner lip of dough hole toward outward edge of dough to create a large, rolled-up “doughnut”.

* Cut doughnut into 3 equal ropes. Tightly coil each rope so that it resembles a cinnamon roll, then flatten each with your hand into a dough round on a lightly floured surface.

* Roll out each round into a 7″ circle, then transfer the circles to parchment paper-lined baking sheets, keeping them spaced apart.

* Let rest while you repeat the process with the remaining dough.

* Mist each round of dough generously with water and bake until golden, about 20 minutes. Let cool on baking sheets.