Kahvalti Corekleri
(Turkish Breakfast Buns) Recipe

Origin: Turkey      Period: Traditional

Ingredients

1/2 tbsp active, dried, yeast
240ml lukewarm milk
50g sugar
60ml sunflower oil
100g feta cheese, grated or crumbled
1 medium potato, scribbed par-boiled, peeled and grated
350g flour
1 tsp salt

For the Glaze:
1 egg white, lightly beated
Nigella seeds, to garnish

Kahvalti Corekleri
(Turkish Breakfast Buns) Preparation:

Method:

Combine the milk, sugar and yeast in a bowl. Stir well to combine then set aside for 5 minutes for the yeast to begin growing. After this time stir-in the oil, feta cheese and grated potato. Now stir-in 280g of the flour and blend to combine. Slowly add the remaining flour until your have a soft dough that does not stick to your hands. Bring the mixture together as a ball, knead slowly then place in a clean bowl, cover with clingfilm and set aside in a warm spot to rise for about 2 hours, or until the dough has doubled in volume.

Knock the dough back then, using your hands, shape the dough into 12 small balls. Brush the tops of these with the eggwhite and sprinkle some of the Nigella seeds on top. Cover a baking tray with greaseproof paper or parchment paper then place the buns on top. Transfer to an oven pre-heated to 190°C and bake for about 25 minutes, or until the tops of the buns are a nice golden colour.

Serve for breakfast with butter and jam.

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