Konya gevrek (buttery type)
Serves 1225 minRegistration pending
Ingredients
- 320 gWheat flour
- 175 gButter
- 5 gActive dry yeast
- 34 gEgg yolk
- 16 gSalt
- 25 gSugar
- 92.1 gSunflower oil
- 150 gWater
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 flour39%
- Butter21%
- Water18%
- Sunflower oil11%
- Egg yolk 4%
- Sugar 3%
- Salt 2%
- Active dry yeast 1%
Ingredients by weight, heaviest at the bottom.
Method
Combine all ingredients in a bowl and knead until the dough is soft and elastic.
20 minDivide the dough, shape into cylinders about 3 cm thick, roll on the counter to the length of the tray and place on the tray.
Cut into 12-14 cm lengths before baking and bake at 180 °C for 25 minutes.
25 min
Where this recipe comes from
Registration pending: based on a TÜRKPATENT application that is not yet registered.
- TÜRKPATENT Resmî Coğrafi İşaret ve Geleneksel Ürün Adı Bülteni sayı 227, başvuru no C2022/000449 (Konya Büyükşehir Belediyesi)Accessed: November 4, 2026
Last changed: November 1, 2026