Ay çöreği (crescent bun), made by filling sweet yeasted dough with a pine nut filling and shaping it into a braid, is one of the impressive flavors of special-occasion tables. Baked in the oven, it takes on a golden color and soft texture.
Add the fresh yeast and sugar to the warm milk and wait for it to foam.
Add the flour, melted butter, egg, and salt, then knead into a soft dough.
Cover the dough and let it rise in a warm place until doubled in size.
Mix the pine nuts with sugar and cinnamon.
Roll out the dough, spread the filling, cut into strips, braid and shape into a crescent; cover and let rest for another 30 minutes.
Brush the top with egg yolk and bake in a preheated 180-degree oven until golden brown.
Important: Don't squeeze the dough too tightly while braiding it, or its shape can distort while proofing. Allergens: contains wheat (gluten), milk and dairy, egg, pine nuts (tree nuts).
Letting the çörek rest one last time for 20 minutes before baking gives it a puffier, softer texture.
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