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Bayburt kete (buttery flour-filled rolled pastry)

Whole recipeOfficial

Ingredients

  • 12.2 gActive dry yeast
  • 100 gWater
  • 1,031 gMilk
  • 500 gButter step 2
  • 18.3 gSalt
  • 2,000 gWheat flour step 3
  • 500 gButter step 4
  • 1,000 gWheat flour step 4
  • 136 gEgg yolk

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

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. Wheat flour57%
  2. Milk19%
  3. Butter19%
  4. Egg yolk 3%
  5. Water 2%
  6. Salt 0%
  7. Active dry yeast 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Dissolve the yeast in half a cup of lukewarm water.

  2. Add the milk, melted butter and salt and mix.

  3. Add the flour gradually to make a medium-firm dough. Cover and let it rise for 30-40 minutes.

    30 min

  4. For the filling, melt the butter, add the flour and roast until it turns light pink. Let it cool.

  5. Take tangerine-sized pieces of the risen dough and rest them for 5 minutes.

    5 min

  6. Roll each piece out and spread some filling on it. Roll it up, coil it on itself and flatten gently by hand. Place in a tray and rest 15-20 minutes.

    15 min

  7. Brush with egg yolk and bake in a preheated 180 °C oven for 30-40 minutes until golden on top.

    30 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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