Poppy Tahinli Kömbe (Konya Bun) Recipe

Ingredients:

For: 6 People

Prep: 45 Min

Cook: 30 Min

Steps:

1. Crush 1/2 package (about 10 g) the yeast with a fork and melt with 1 cup of warm milk and sugar. Cover and wait for 15 minutes at room temperature and pre -fermentation.
2. In the meantime, 1/2 cup tahini and poppy paste in a separate bowl to mix a homogeneous slurry. If you want a sweet taste, you can add 2-3 tablespoons of powdered sugar to this mortar.
3. Take half of the flour in a deep container and open the middle like a pool. Salt the sides. Add the fermented milk and 1/2 glass of warm water and mix the flour to the edges.
4. Add flour from time to time and turn the mixture into dough. Knead the dough until a consistency will not stick to the hand. Divide into 4 pieces and turn them into a cloth. Cover them and ferment for 30 minutes.

   
5. As you can open from the dough glands, open a thin dough and lubricate it with oil. Open it in the middle and curl up aside and back into a cloth.

   
6. Open the glands again. First, grease and then walk tahini, finally apply poppy paste.

   
7. Give the shape of the root by curling the doughs you apply for mortar. Heat the oven at 180 degrees before.
8. Prepare on the roasted egg yolk (if you want a crispy) or whipped yogurt (if you want softly), shed and sesame.

   
9. Take the root into the oven and cook for 30-40 minutes in controlled. Cover a clean kitchen napkin on the fruits you remove.
10. You can consume the roots at room temperature or by heating. Enjoy your meal!

Pastry Breakfast