This Turkish bread is great for anytime of the day but I recommend them for brunch. They went quickly in my house. The taste of the nigella atop the buns gives it a delightful taste that I just love for my breads to have. When biting into this satisfying bread you will hardly believe, it is made with feta and potato. This bread taste remarkable with coffee or tea.
1-1/8 teaspoon yeast
1 cup milk, warm
1/4 cup sugar
1/4 cup sunflower oil
2/3 cup feta cheese, grated
1 medium sized potato, boiled, peeled, grated
2-1/2 cup flour
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon cream or milk
Nigella seeds (black sesame seeds)
1. Mix yeast, sugar and warm milk in a large bowl. Stir well until both dissolve. Add sunflower oil, feta cheese and potato, mix well. Add flour and salt to make soft dough. Knead dough for a few minutes. Place dough in a large oil covered bowl, turning to coat dough with oil lightly. Cover with a towel and place in a warm place. Allow to rise for 2 hours. Dough should double in size.
2. Pre-heat oven to 375 F. Using your hands, create 12 small balls with the dough about the size of a bottom of a coffee cup. In a small bowl, add egg and cream beat well. With a pastry brush, generously brush the tops of the buns with egg mixture. Sprinkle sesame seeds mix atop buns. Bake for 25 minutes or until buns are golden.
Adapted from The Turkish Cookbook