Turkish buns
4 servings
60 minutes
Turkish rolls are a symbol of hospitality and warmth in Turkish cuisine. Their fragrant dough with a hint of sweetness, covered with a crispy sesame crust, captivates from the first bite. The history of this treat goes back centuries when bakers on the streets of Istanbul manually shaped rolls into strands, creating a unique taste and texture. They are perfect for breakfast with a cup of fragrant tea or as an accompaniment to the main dish. Soft inside with a golden crust outside, these rolls are a true delight for pastry lovers. They are prepared in a special sequence: the dough is kneaded thoroughly, allowed to rise, and then shaped into elegant rings that are baked to a golden color. The simplicity of preparation combines with magnificent flavor, making them a favorite treat in many Turkish families.
1
In warm milk, we add yeast, sugar, salt, and vegetable oil.
- Milk: 100 ml
- Dry yeast: 1 teaspoon
- Sugar: 2 teaspoons
- Salt: 1 teaspoon
- Butter: 200 g
2
Mix everything well and gradually add flour.
- Wheat flour: 350 g
3
The dough should not stick to the hands.
4
We forget about the dough for an hour.
5
After that, we divide the risen dough into balls, shape each ball into a long sausage, fold it in half, twist it, connect and secure the edges of the bagel.
6
We brush the bagels with beaten egg yolk and dip them in sesame.
- Egg yolk: 1 g
- Sesame: to taste
7
Place on a baking sheet (no need to grease), put in a preheated oven at 180 degrees, bake for 10 minutes, the bagels should brown.