Kahvalti Corekleri (Turkish Breakfast Buns) is a traditional Turkish recipe for the classic yeasty breakfast bun made with potatoes and cheese. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Breakfast Buns (kahvaltı çörekleri).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1/2 tbsp active, dried, yeast
240ml lukewarm milk
50g sugar
60ml sunflower oil
100g feta cheese, grated or crumbled
1 medium potato, scrubbed par-boiled, peeled and grated
350g flour
1 tsp salt
For the Glaze:
1 egg white, lightly beaten Nigella seeds, to garnish
Method:
Combine the milk, sugar and yeast in a bowl. Stir well to combine then set aside for 5 minutes for the yeast to begin growing. After this time stir-in the oil, feta cheese and grated potato. Now stir-in 280g of the flour and blend to combine. Slowly add the remaining flour until your have a soft dough that does not stick to your hands. Bring the mixture together as a ball, knead slowly then place in a clean bowl, cover with clingfilm and set aside in a warm spot to rise for about 2 hours, or until the dough has doubled in volume.
Knock the dough back then, using your hands, shape the dough into 12 small balls. Brush the tops of these with the egg-white and sprinkle some of the Nigella seeds on top. Cover a baking tray with greaseproof paper or parchment paper then place the buns on top. Transfer to an oven pre-heated to 190°C and bake for about 25 minutes, or until the tops of the buns are a nice golden colour.
)
Click on the image, above to submit to Pinterest.