Ay Çöreği

A soft Turkish yeasted pastry rolled around a walnut, raisin and cinnamon filling and baked in a crescent shape. Lovely with tea, for breakfast or as a snack; the recipe makes 12.

Ingredients

• 500 g white flour
• 220 g (scant 1 cup) whole milk
• 100 g (1/2 cup) sunflower oil
• 75 g (1 1/2) eggs
• 110 g sugar
• 10 g (1 packet) dry yeast
• 5 g (1 tsp) salt
• 150 g walnuts
• 80 g raisins
• 8 g (1 tbsp) ground cinnamon

Instructions

1. 1

   Warm the milk to lukewarm, stir in the yeast and 50 g of the sugar and let it foam for 10 minutes. Beat the eggs and set aside 1 tbsp for brushing.

2. 2

   Put the flour and salt in a large bowl; add the yeasted milk, sunflower oil and beaten egg and knead for 8-10 minutes into a soft dough that no longer sticks.

3. 3

   Cover and leave in a warm place for 1 hour until doubled.

4. 4

   For the filling, coarsely grind the walnuts and mix with the raisins, cinnamon and the remaining 60 g sugar.

5. 5

   Divide the dough into 12 equal balls. Roll each into a 15 x 20 cm oval, spread with filling and roll up tightly from the long side.

6. 6

   Curve the rolls into crescents on a lined tray, cut 3-4 slashes on top with a knife and let rest for 20 more minutes. Heat the oven to 180 °C.

7. 7

   Brush with the reserved egg and bake at 180 °C for 20-25 minutes until golden. Cool on a wire rack.

Nutrition

Per serving