In a mixer bowl with a dough hook, put flour, yeast, butter, sugar, eggs, milk, salt and vanilla, and knead at low-medium speed for 10 to 12 minutes until a smooth dough is obtained.

Cover the bowl and let rise for one to two hours until the dough almost doubles its volume.

In a bowl, combine tahini and honey until thick.

Roll out the dough on a floured surface to a half-centimeter-thick rectangle.

Spread the honey-tahini paste in a uniform, thin layer. Sprinkle with chopped chocolate.

Roll into a tight roll. Cut the roll lengthwise to form two long strips.

Twist the strips into a screw shape and form a round scroll shape. Place in a lightly greased baking pan.

Cover and let rise for about an hour or until the cake almost doubles its volume.

Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).

Bake the cake for 35 to 45 minutes or until it is golden, risen and firm.

In a pot, put sugar, water and maple syrup and heat until boiling. Cook for two to three minutes, making sure that all the sugar has melted.

Brush the cake generously with glaze and serve.