A traditional pastry from Sivas, kete is made by filling yeasted dough with tangy curd cheese and baking it. Its simple, hearty character makes it a popular breakfast or travel snack.
Knead the flour, yeast, lukewarm milk, oil, and salt into a soft dough. Cover and let it rise in a warm place for 45 minutes.
Mix the curd cheese and egg.
Divide the dough into 8 pieces and flatten each one. Place some filling in the center, seal the edges, and shape into a round roll.
Brush the tops with egg yolk and bake in a preheated 190°C / 375°F oven for 20–25 minutes, until golden brown.
Keeps fresh for 3 days in a covered container at room temperature. It can be stored in the freezer for 1 month; reheat in the oven after thawing to restore its freshness.
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