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Bafra nokul (syrup-free walnut and raisin rolls)

Serves 10Official

Ingredients

  • 210 gYogurt
  • 160 gSunflower oil step 1
  • 6 gSalt
  • 3 gActive dry yeast
  • 10 gDistilled white vinegar
  • 30 gSugar step 1
  • 300 gWater
  • 850 gWheat flour
  • 1,000 gWalnut
  • 250 gSugar step 2
  • 525 gRaisin
  • 350 gSunflower oil step 3
  • 130 gButter
  • 51 gEgg yolk
  • 7 gSugar step 5
  • 10 gSunflower oil step 5

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Walnut26%
  2. Wheat flour22%
  3. Raisin13%
  4. Sunflower oil13%
  5. Water8%
  6. Sugar7%
  7. Yogurt 5%
  8. Butter 3%
  9. Egg yolk 1%
  10. Distilled white vinegar 0%
  11. Salt 0%
  12. Active dry yeast 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the dough ingredients (yogurt, oil, salt, yeast, vinegar, sugar, water, flour), rest 30 minutes, divide into 4 and roll each very thin.

    30 min

  2. Coarsely crush the walnuts and mix with sugar and raisins for the filling.

  3. Mix the oil and butter for greasing; brush the tray and the thin sheets, then scatter the filling over them.

  4. Roll the sheets not too tight and not too loose, cut about every 10 cm and arrange in the tray.

  5. Whisk the egg yolks, sugar and oil and brush generously over the rolls.

  6. Bake at 180 °C until golden; serve once cooled.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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