A yeasted dough is folded with olive oil and filled with a spiced pul biber mixture to create a layered bun. Using olive oil instead of butter makes it heart-friendly, while the folding technique demands real skill.
Knead the flour with the salt, sugar, fresh yeast, lukewarm water and 2 tablespoons of olive oil for 10 minutes until soft.
Cover the dough and let it rise in a warm spot for 40 minutes, until doubled in size.
Roll the risen dough out thin, brush with half the remaining olive oil, fold into thirds and roll out again; repeat the fold once more.
Roll out the folded dough, brush with the remaining olive oil mixed with pul biber and cumin, then roll up and shape into individual pieces.
Bake in an oven preheated to 190°C until golden, about 20 minutes.
Do not skip the folding step; it is what creates the thin layers inside the bun. Allergens: contains gluten (flour).
If you want to freeze the buns unbaked, freeze them right after shaping; letting them thaw at room temperature for 30 minutes before baking is enough.
Admin DadaGastro · verified in test kitchenKatlama işlemini 2 kez yerine 3 kez tekrarladım, kat sayısı arttıkça iç yapı daha da belirginleşti. Fırınlama süresini 20 dakika yerine 23 dakikaya çıkarınca en alt kat da tam piştiğinden emin oldum.
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