Mastic bun, made by crushing gum mastic and mixing it into yeasted dough, accompanies special-occasion tables with its silky, light texture after a long rising process. With its braided shape and light mastic scent, it's a classic flavor of holiday mornings.
Add the fresh yeast and sugar to the warm milk and wait for it to foam.
Pound the mastic gum with a few drops of powdered sugar in a mortar until it turns into a smooth powder.
Add the flour, melted butter, egg, pounded mastic gum, orange zest, and salt, then knead into a soft dough.
Cover the dough and let it rise in a warm place until doubled in size.
Pinch off pieces of dough and shape by braiding or rolling, arrange on the tray, and let rest for another 30 minutes.
Brush the tops with egg yolk and sprinkle with sesame seeds; bake in a preheated 180-degree oven until golden brown.
Important: Mix the mastic gum with a few drops of powdered sugar before grinding it, or it will stick in the mortar and won't turn to powder. Allergens: contains wheat (gluten), milk and dairy, egg. Caution: during the long proofing process, keep the dough in a warm, draft-free spot.
Brushing a double coat of egg yolk on the çörek before baking gives its surface a shinier look once baked.
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