Kastamonu Çörekçili Bread
Quick answer
This unique bread is one of the most special pastries of Kastamonu cuisine. It smells wonderful with plenty of butter and black cumin inside.
- Total time
- 70 dk
- Servings
- 6
- Calories (est.)
- ~320 kcal
- Difficulty
- zor
Kastamonu bread · black cumin bread · traditional pastry
70 dk · 6 servings · 320 kcal
Ingredients
- 5 cups flour
- 1 packet instant yeast
- 1.5 cups warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons butter (melted)
- 2 tablespoons black cumin seeds
- 1 egg yolk (for brushing)
Method
- Sift the flour into a deep kneading bowl and make a well in the center.
- Mix yeast, sugar, and warm water in the well and wait 10 minutes to activate.
- Add salt and melted butter, and knead into a soft dough.
- Cover the dough and let it rise in a warm environment for 1 hour.
- Divide the risen dough into meringues, spread them on a baking tray, and shape the top.
- Brush with egg yolk, sprinkle generously with black cumin seeds, and bake at 200°C until golden brown.
Make sure the butter you add to the dough is lukewarm; this helps the dough rise better.
FAQ
Which region does this bread belong to?
It is a traditional delicacy belonging to the Kastamonu region.
How to store the bread without going stale?
You can store it at room temperature for 2 days by wrapping it in a cotton cloth.
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