Gilik — Erzurum-Style Butter Ring Bread

Turn the risen dough onto the counter without deflating it and divide it into 16 equal pieces. Roll each piece under your palm into a thick strip 20 cm long. Join the ends and press the overlap against the counter to seal it. Leave an opening about two fingers wide in the center; a narrower opening will close in the oven.

Arrange the rings with space between them on a parchment-lined baking sheet. Brush with beaten egg yolk and sprinkle with sesame seeds and nigella seeds. Cover and leave for the second proof; the rings are ready for the oven when visibly puffed.

Bake in an oven preheated to 190°C / 375°F for 25 minutes. They are done when the tops are deep golden and the bottoms sound hollow when tapped with a finger. Transfer from the baking sheet, cover with a clean towel and let cool until warm. Covered gilik stays soft; uncovered bread develops a crust.