These buns are delicious served any time of the day but are typically eaten at breakfast (Kahvalti) served with the lovely Turkish jam or butter. You would never believe they were made with potato and feta.
When we were invited out for Kahvalti 8/10 times we were offered these as guests. I have a feeling its not something the women would make a habit of everyday though.
- 7g instant yeast
- 8fl oz lukewarm milk
- 113g sugar
- 2fl oz sunflower oil
- 450/600g feta cheese, grated
- 1 medium sized potato, boiled, peeled, grated
- 700g plain flour,
- 1tsp salt
- 1 egg white, lightly beaten
- nigella seeds (black sesame seeds)
- Preheat the oven to 190 C.
- Mix the yeast and sugar with lukewarm milk in a large bowl. Stir well until both dissolve. Add sunflower oil, feta cheese and potato, stir. Then add flour and salt slowly. After adding the first 250g of flour, add flour slowly, the dough shouldn’t stick to your hand but it should be soft. Knead.
- Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to double its size.
- Using your hands, create 12 small balls with the dough. Brush egg whites and sprinkle nigella seeds on top.
- Place parchment paper on an oven tray and arrange the Corek on it. Bake for 25 minutes until the tops take a golden colour.