Layered Turkish Cheese Buns

Roll the dough into a 40 cm rectangle. Spread one-third of the soft butter over the surface and fold the dough into thirds. After chilling the folded dough, turn it 90°, roll it out again, butter it, and fold it into thirds. Repeat for three rounds. If butter starts to seep from the dough, it has warmed up; refrigerate it immediately, because the leaking butter will fuse the layers.

Divide the folded dough into 16 pieces and press each one into a 10 cm round; do not use a rolling pin, which would flatten the layers. Put the cheese in the center, bring the edges together to seal, and arrange seam-side down on a baking sheet. Cover and let rise for the final proof.

Brush the risen buns with beaten egg yolk and sprinkle with sesame seeds.

Bake in an oven preheated to 190°C / 375°F for 25 minutes. They are done when the tops are deep golden and the layers are visible along the sides. Split one open and check the cross-section: it should show distinct layers rather than a single airy crumb.