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Recipes

Kaymaklı potato-yeast ring bread

Serves 22Official

Ingredients

  • 10,000 gWheat flour
  • 2,000 gPotato
  • 200 gFresh yeast (compressed)
  • 207 gYogurt
  • 100 gSalt
  • 5,000 gWater step 2
  • 200 gWater 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. Wheat flour56%
  2. Water29%
  3. Potato11%
  4. Yogurt 1%
  5. Fresh yeast (compressed) 1%
  6. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Boil the potatoes in their skins, peel, mash and press through a sieve. Cover and let cool to lukewarm.

  2. Put the sifted flour and salt on one side of the trough, and the mashed potato, water and fresh yeast on the other. Mix the potato side, then work in the flour gradually and knead into a soft dough that does not stick to your hands.

  3. Dust with flour, cover with a cloth and leave to rise for 1 hour.

    1 h

  4. Take 400 g pieces of dough and roll them into balls on a floured counter. Cover and rest for 15 minutes.

    15 min

  5. Thin the yogurt with the same amount of water. Brush it over the dough balls, press the middle with your wrist and turn left and right to shape, then poke a hole in the centre with a fingertip.

  6. Bake the rings in a hot oven for about 15 minutes. Take out and cool on a cloth.

    15 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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