Çerkeş lokum (baked yeast pastry)
Ingredients
- 1,031 gMilk
- 2,500 gWheat flour
- 42 gFresh yeast (compressed)
- 500 gVegetable shortening
- 24 gSalt
- 100 gWater
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.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour60%
- Milk25%
- Vegetable shortening12%
- Water 2%
- Fresh yeast (compressed) 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Warm the milk for 2-3 minutes, pour it into a deep bowl and melt the vegetable fat into it by hand.
2 minIn another bowl mix the lukewarm water, salt and crumbled fresh yeast, and wait about 10 minutes for the yeast to foam.
10 minAdd the yeast mixture to the milk and fat, add the sifted flour and knead for 10-15 minutes. The dough should be fairly firm. Rest it at room temperature for about 1 hour.
10 minDivide the dough into 200-250 g balls, cover and rest for 15 minutes. Roll each into a rectangle on a floured surface, mark a diamond pattern with a dough comb and cut into pieces 6 cm wide and 11-16 cm long.
15 minArrange on a tray and bake at 150 °C for 30-35 minutes until golden top and bottom. Let cool for 15-20 minutes.
30 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1607 (Çerkeş Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026