Turkish-style Breakfast Buns

(Kahvalti Corekleri)

7 gr instant yeast
1 cup lukewarm milk
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, after 2nd cup, add flour slowly, the dough shouldn't stick to your hand but it should be soft
1 tsp salt

Glaze:
1 egg white, lightly beaten
Nigella seeds (black sesame seeds)

Mix the yeast and sugar with lukewarm milk in a large bowl. Stir well until both dissolve. Add sunflower oil, feta cheese and potato, stir. Then add flour and salt slowly, knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to double its size.

Using your hands, create 12 small balls with the dough. Brush egg whites and sprinkle Nigella seeds on top.

Preheat the oven to 375 F. Place parchment paper on an oven tray and arrange the Corek on it. Bake for 25 minutes until the tops take a golden colour.

Corek is a lovely breakfast. Serve them with butter and jam or as a supper treat with Turkish Tea.

This recipe makes 12 Corek.