Crispy Filled Turkish Kete
Ingredients
- 1 cup warm water
- 1 cup warm milk
- 1 cup vegetable oil
- 1 egg white
- 1 teaspoon powdered sugar
- 1 level tablespoon salt
- 1 packet instant yeast
- About 5.5 cups flour
Filling
- 124 grams butter
- 1/2 cup vegetable oil
- 2.5 cups flour
- 2 teaspoons salt
Brushing
- 250 grams butter
Preparation
Mix the dough ingredients and let it rise for 1 hour.
Knead the risen dough briefly to remove air and divide it into 20 balls.
Roll out the first ball thinly on a work surface.
Brush it entirely with melted and cooled butter.
Fold one edge to the center and brush the folded part with butter.
Fold the other edge over the brushed part and brush the top with butter.
Fold one end over to form a square shape and brush with butter, then set aside.
Roll out another ball thinly and brush it with butter.
Place the first folded square in the center of this rolled-out dough.
Brush the top with butter and fold the edges over each other with butter brushed between each fold to form a square shape.
Repeat the same process for the remaining 18 balls, pairing them to make 10 ketés with butter brushed between layers.
For the filling, melt the butter and oil in a pan, add the flour, cook until combined, then add salt and set aside to cool.
Take one of the envelope-shaped dough pieces, place it on the work surface, and gently enlarge it to a square shape.
Add the cooled filling mixture to the center.
Bring the four corners together and seal to form an envelope shape, then place on a baking sheet.
Brush the top with egg yolk.
Bake in a preheated oven at 190°C until golden and cooked through.
