Traditional Bafra Nokulu

Ingredients

• 4 cups flour
• 1 packet dry yeast
• 1 tea glass lukewarm milkInstead: oat milk
• 1 tea glass lukewarm water
• 1 tea glass vegetable oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup seedless raisins
• 1.5 cups crushed walnuts
• 150 grams melted butter (for layers)Instead: olive oil

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Mix lukewarm milk, water, yeast, and sugar in a bowl and let it activate for 5 minutes.

2. 2

   Place flour and salt in a mixing bowl, make a well in the center, add the liquid mixture and oil, and knead into a soft dough.

3. 3

   Let the dough ferment for 45 minutes.

4. 4

   Soak raisins in hot water for 10 minutes, drain, and mix with walnuts.

5. 5

   Divide the fermented dough into 4 equal meringues. Roll out each meringue as thin as phyllo pastry using flour.

6. 6

   Drizzle melted butter over the rolled dough, sprinkle the raisin and walnut mixture, and roll it up tightly.

7. 7

   Cut the rolls two fingers wide, place them on a baking tray lined with parchment paper, and bake at 180 degrees Celsius until golden.

Note. To ensure the dough separates in flaky layers, make sure the melted butter is at a warm, fluid temperature rather than burning hot.