In a small bowl mix the sugar and yeast in the lukewarm water and let the yeast activate for about 15 minutes until foamy. Add the flour and salt, mix until you get a smooth soft dough. Place the dough in a bowl, cover and let it rest for about 1 hour, or until it doubles in size.

Mix the tahini, brown sugar, carob syrup and cinnamon in a bowl. Mix well to combine. Be careful not to overmix or the paste will thicken too much.

Line a large baking tray with parchment paper and dust it with flour. Set aside.

After the dough has risen, divide into 6 equal piece. On a floured surface, roll each piece into a rectangle of about 30 x 20 cm. Spread the tahini mixture over the rectangle. Roll the dough up with the filling inside. Whilst still rolling, twist and elongate the filled dough. You need to roll until you get a twisted rope twice the length you start with. Once you reach the desired length, coil each end until you reach the middle. Place the two coiled pieces on top of each other and press tightly together. I prefer to press down with a rolling pin. Place the coils on top of the prepared baking sheet. Repeat with all the pieces.

Cover the baking sheet, and let rest for about 30 minutes. In the meantime, preheat the oven to 180°C or 350°F.

Bake the tahinopitas for about 45 minutes until nicely golden brown. Half way through the cooking, take them out and brush with some carob syrup. As soon as they are baked, I rebrush them with more carob syrup. Let cool on a cooling tray.