Pastries and dough-based dishes
These tender cheese-filled Turkish buns stay soft for days. The milk-enriched dough pairs with a generous cheese filling, making them an easy choice for breakfast, tea time, or picnics.
Stir the sugar and yeast into the warm milk and let it stand. Knead the flour, cooking oil, egg, salt, and yeast mixture together to make a soft dough that does not stick to your hands.
Cover the dough and let it rest in a warm place until doubled in size. A well-risen dough makes the buns light and soft.
Divide the risen dough into walnut-sized portions. Flatten each in your hand, add some cheese filling to the center, bring the edges together, roll to seal, and arrange on a baking sheet.
Brush the buns with beaten egg yolk and sprinkle with nigella seeds. Bake in an oven preheated to 180°C / 355°F until golden on top.
Important: For soft buns, avoid adding too much flour, which can make the dough tough; keep it soft, like an earlobe. Contains gluten, dairy, and eggs. Store cooled buns in a container at room temperature for a few days, or freeze them in a bag.
Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi.
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