Binnur's Turkish Cookbook

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Sunday, April 15, 2007

Turkish-style Breakfast Buns

(Kahvalti Corekleri)

Turkish-style Breakfast Buns
7 gr instant yeast
1 cup lukewarm milk
1/4 cup sugar
1/4 cup sunflower oil
2/3 cup feta cheese, grated
1 medium sized potato, boiled, peeled, grated
~2 1/2 cup flour, after 2nd cup, add flour slowly, the dough shouldn't stick to your hand but it should be soft
1 tsp salt

Glaze:
1 egg white, lightly beaten
Nigella seeds (black sesame seeds)

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, 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.

Preheat the oven to 375 F. Place parchment paper on an oven tray and arrange the Corek on it. Bake for 25 minutes until the tops take a golden colour.

Corek is a lovely breakfast. Serve them with butter and jam or as a supper treat with Turkish Tea.

This recipe makes 12 Corek.

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32 Comments:

At 6:16 PM, Blogger Alma said...

Made it and loved it ;). Mom said we don't have to go to Turkey anymore :). Thanks Binnur.

 
At 2:57 AM, Anonymous Anonymous said...

Hi Binnur,

I also made this on the weekend, it tasted fantastic.

I didn't know where to add the oil, so I included it with the wet ingredients.

Your recipe are so easy to follow and turn out to be so tasty.

Thanks Sidika

 
At 5:45 PM, Blogger Binnur said...

Hi Alma,
I loved your comment, thank you:) Enjoy it:)

 
At 5:47 PM, Blogger Binnur said...

Hi Sidika,
Thank you:) I love these buns, because they are always yummy. I
checked both sides and forgot to add sunflower oil in the English
part, thank you, I just added it:)

 
At 4:03 PM, Anonymous Anonymous said...

hi binnur, i don't know what i did wrong (i added mild cheddar because i don't have any feta) but it was really really sticky. do you have any idea why? thanks!

 
At 5:41 PM, Blogger Binnur said...

Hi,
I don't think cheddar cheese makes it sticky. It seems, the dough needed more flour! Don't throw it away, add slowly flour until the dough comes together:)

 
At 12:03 PM, Anonymous Anonymous said...

hallo,

i did add more flour actually but it didn't get less sticky so i just baked it. they taste quite nice but are quite heavy. maybe i heated the milk too much? anyways, thankyou for replying so quickly. my hubby is from turkey and i try to make some turkish food for him =)

kat

 
At 11:18 PM, Blogger Binnur said...

Hi Kat,
You're very welcome:) Milk should be lukewarm. Yeast consists of live cells, they die above 40 C degrees. The ideal temperature to keep them growing is between 25 C - 40 C degrees. The traditional way to measure the temperature of milk is to dip your pinkie in it:) By the way, lucky him:)

 
At 9:07 PM, Anonymous Anonymous said...

Hi Binnur,

Just made it but then noticed that your ingredients list is for "warm milk", but in the directions it refers to "warm water". I actually used the water is this correct??? I am in the process of making it at the moment so I am not sure if it will work.

thanks

Narls

 
At 9:23 PM, Blogger Binnur said...

Hi Narls,
It is supposed to be "warm milk", thank you for correcting me I must missed it. Milk adds more taste in the bun. But don't worry they will be just fine:)
Take care,

 
At 2:47 AM, Anonymous Anonymous said...

They certainly were just fine! thanks. I will try them with the milk also next time. Yumm!

Narls

 
At 5:23 AM, Blogger chanit said...

Hi Binnur,
I want to thank you for this recipe,now it's in my del.icio.us,will bake them soon :-)

 
At 11:22 AM, Anonymous Sidse said...

Hi Binnur

I have baked the buns this afternoon, and they turned out exactly like the ones I ate in Adana last week... absolutely delicious.

Sevgilerimle,

Sidse

 
At 12:45 PM, Blogger Binnur said...

Ellerine saglik sevgili Sidse:D
Sevgilerimle,

 
At 8:51 PM, Blogger khadeejoo said...

Hi Binnur ....

The buns came out great . My family just went crazy so much that i have to make them in dozens everyweek.

I have a Turkish friend in melbourne and she makes similar buns filled with feta cheese ....

I would like to find out what are the called and how can they be prepared.


Cheers

 
At 9:20 PM, Blogger Binnur said...

Hi,
It is called Pogaca (Halfmoons with Feta Cheese) Which is at the Pastry section. Here is the address;
http://www.turkishcookbook.com/2005/04/halfmoons-with-feta-cheese.php
I did not post the recipe of pogaca made the dough with the yeast yet. But I am going to post it in the future.
Cheers,

 
At 1:02 AM, Blogger khadeejoo said...

Thanks Binnur for the your time and quick reply ....


I saw the half moons with feta cheese recipe earlier too .

The buns that i am talking about look exactly the same as turkish breakfast buns ... but they are filled with feta cheese.

I wonder what are they called and if they are the same as you mentioned.

thanks again

cheers!!!

 
At 9:01 AM, Blogger Binnur said...

Hi Khadeejoo,
It is the same pogaca but the dough has yeast in it. As I mentioned before I did not post it yet. But I am going to post it in the future.:) If you like you can make a dough with the yeast, let it raise first then fill them withe the feta with parsley or dill.
Cheers,

 
At 2:13 AM, Blogger khadeejoo said...

Thanks Binnur ...

Much appreciated :)

I will try making them today .....


Thanks again for such a quick reply

 
At 6:51 PM, Blogger Noor said...

This is one of the best recipes. My family even my toddler love them. Its worth the time trust me.

 
At 8:47 PM, Anonymous Anonymous said...

Hi Binnur,
Do I have to knead the dough till shiny and elastic?
thanks,
aishah

 
At 3:54 PM, Blogger Binnur said...

Hi Aishah,
Knead until it becomes smooth (no more crumbles).

 
At 4:02 AM, Blogger Laia said...

Hi Binnur,
Is the sunflower oil important to the taste, or could I use "light flavored" olive oil instead?
Thanks so much for sharing these wonderful recipes... it makes the world feel a little bit smaller and closer to home... like a little glimpse of that trip to Turkey we would love to take someday!

Laia

 
At 3:33 PM, Blogger Binnur said...

Hi Laia:)
Sure, you can us "light flavored" olive oil or "vegetable oil" instead of sunflower oil.
Take care,

 
At 1:49 AM, Blogger Suzanne said...

My husband makes wonderful potato guvec and has said many time, "Ah this would be great to stuff into yumusacik pogaca." Did you ever post the yeast recipe? I tried tonight and got thin and crispy instead of light and airy. Can you help a poor American wife?

 
At 10:48 AM, Blogger Binnur said...

Hi Suzanne,
I think you skipped the yeast part in the recipe. I've posted so many recipes that use yeast in it. If you check the Bread&Pide and Pastries section, you will see them.

 
At 5:44 PM, Anonymous Anonymous said...

I heard about turkish breakfast buns filled with cheese and onion:)
Conversely, in person i had breakfast buns which were sweet and 'oily' but lacked any filling.Might it that be pogaca?

 
At 7:18 PM, Blogger Binnur said...

Hi,
Pogaca always has different kind of fillings in it:) What you had probably was fried in oil that's why it was oily.

 
At 2:16 PM, Anonymous Anonymous said...

Hi Have you ever tried to make corek with raw grated potatoes? I think I'll gonna try because this is my new idea:)

 
At 8:54 AM, Blogger Binnur said...

Hi,
No, I have not:) You can give it a try. I would like know the result btw:)

 
At 10:45 AM, Blogger Nikki K said...

Hi I don't know how I looked at the ingridients but I added water instead of milk will it make a big difference?

 
At 10:58 AM, Blogger Binnur said...

Hi,
Breakfast buns taste better with milk. Don't worry about it. It's gonna be okay:)

 

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