"And you know what's inside!" – that's actually our catchphrase when we bake Turkish bread. We've actually been doing it all the time recently. It's fun, we have fresh bread, you even save some money and yes; you know what's inside!
We are currently baking our way through the world of Turkish breads. Typical Turkish bread, which you can find in most bakeries, is Cicek Ekmek. "Cicek Ekmek" means nothing other than "flower bread". Since it resembles many breads rolls we will refer to it as flower-shaped Turkish roll breads.
The beauty of this Turkish roll bread is that it is SUPER EASY to make and looks pretty. It also ends up being a Turkish bread roll recipe. So you get eight Turkish rolls that you can now slather with butter, honey, jam, cheese and more and enjoy. After all, we are team "Kaymak and honey"...
The taste of the Turkish bread roll recipe is reminiscent of flatbread (which is also currently in the oven). No wonder, the only difference between Turkish flower bread and flatbread is the shape. Crispy and golden brown on the outside, fluffy and soft on the inside. A little sesame* on top - perfect! Incidentally, this Turkish bread recipe is also vegan, so there really is something for everyone.
Tip: DO NOT bake the Turkish bread rolls in a tin!
If you bake the flower-shaped bread rolls in a round baking tin, it will only look half as pretty. Instead, you can bake the Turkish roll recipe loosely with baking paper on the tray. The result is perfect!
How long does the Turkish bread stay fresh?
White bread tends to get stale more quickly. These bread rolls are therefore best when fresh. But we also ate a few rolls the next day as grilled cheese.
Cicek Ekmek: Flower-shaped Turkish Bread Rolls
Ingredients
- 400 milliliters/little less than two cups of water
- approx. 650 grams/ 5,5 cups flour
- 1 tablespoon salt
- 1 tbsp sugar
- 1 bag of dry yeast or 1/2 of fresh yeast
to brush the rolls
- a little water mixed with a dash of oil
- sesame seeds*
Preparation
Step 1: Knead a smooth dough from water, salt, sugar, yeast and flour. The dough should have the consistency of an earlobe. This means: nice and soft and a little sticky but with a firm center. If the dough is too sticky, flour your hand and knead it again. Now cover the dough for the Turkish bread rolls and leave to rise for 40 minutes.
Step 2: Once the dough has doubled in volume, divide it into 8 dough pieces. One of them should be slightly larger.
Step 3: Roll the dough pieces into rounds and arrange them on a baking tray lined with baking paper about 1 cm/0,5 inch apart to form a flower. Place the large piece of dough in the center and the rest all around. You can see this in more detail in the photo. Leave the Turkish bread rolls to rise for another 20 minutes.
Step 4: Mix some water with oil and brush the bread with it. Sprinkle the Turkish bread rolls with sesame seeds* and bake at 190 C/380 F until golden brown.
Write a comment