Yağ çöreği, a simple bun from Black Sea cuisine, is made by layering yeasted dough with plenty of butter and baking it. Lightly sweet and soft, it is a breakfast-table classic.
Knead the flour, yeast, lukewarm milk, sugar, egg, butter, and salt into a soft dough. Cover and let it rise in a warm place for 45 minutes.
Divide the dough into 8 pieces and shape them into rounds or braids. Arrange them on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
Brush the tops with egg yolk and sprinkle with sesame seeds.
Bake in an oven preheated to 180°C / 355°F for 22–25 minutes, until golden brown.
Keeps fresh for 3 days in a covered container at room temperature. Store in the freezer for up to 1 month. After thawing, warm it in the oven for a few minutes to refresh it.
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