Külünçe — Erzurum-Style Mahleb Tea Bread

Mix the flour, yeast, sugar, ground mahleb, and salt; do not place the salt directly against the dry yeast. Add the warm milk and eggs and begin kneading. Add the room-temperature butter a little at a time. After 12 minutes, the dough should be soft, shiny, and slightly sticky.

Punch down the risen dough, divide it into 20 equal portions, and roll each into a ball in your hands.

Whisk the egg yolk with one 4 ml measure of milk. Brush it over the rolls and sprinkle with sesame seeds.