An Eastern Anatolian pastry rolled and coiled around a filling of flour toasted in butter, baked until crisp and flaky. Eaten at breakfast or with tea.
Ingredients
Instructions
- 1
Dissolve the yeast and sugar in the lukewarm milk and leave for 5 minutes. Separate the egg and set the yolk aside for the top.
- 2
Mix 500 g of the flour with the salt; add the yeasted milk, yogurt, egg white and 100 g melted butter and knead for 8-10 minutes into a soft dough. Cover and let rise for 1 hour (not included in the total time).
- 3
For the filling, melt 80 g of the butter in a skillet, add the remaining 100 g flour and toast over low heat, stirring constantly, for 10-12 minutes until light brown; let cool.
- 4
Preheat the oven to 180 °C. Melt the remaining 50 g butter. Divide the dough into 10 balls and roll each into a 20 cm round.
- 5
Brush each round with melted butter and sprinkle with a tablespoon of the toasted filling; roll up tightly, coil the rope into a snail and press it down by hand to about 12 cm across.
- 6
Place the kete on a parchment-lined baking sheet and brush with the egg yolk.
- 7
Bake at 180 °C for 25-30 minutes until golden; serve warm.
Nutrition
Per serving
| Calories | 432 kcal |
|---|---|
| Protein | 9 g |
| Carbs | 51 g |
| Fat | 22 g |
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