Forget the dense, dry pastries that end up in the trash. The secret to a soft, pillowy susam ezmeli çörek lies entirely in patience. Specifically, you need to let the dough rest until the yeast has fully activated. This single step separates a mediocre treat from a bakery-quality delight.
Gathering Your Ingredients
You don’t need rare items for this recipe. Just make sure your pantry has:
- 3 cups of flour
- Half a package of fresh yeast
- Half a cup of vegetable oil
- 1 cup of milk
- 1 egg
- 1 teaspoon of salt
- 3 teaspoons of powdered sugar
- Water as needed
For the filling and finish:
– Tahini (susam ezmesi)
– Mulberry molasses (pekmez)
– Egg yolk
How to Make Susam Ezmeli Çörek
1. Activate the Yeast
Start by mixing the yeast, sugar, and one cup of warm milk in a large bowl. Let this sit for 5 to 6 minutes. You are waiting for that fizzy, bubbly reaction. If it doesn’t bubble, your yeast is dead, and the process starts over.
2. Form the Dough
Add the vegetable oil, flour, salt, and egg white to the yeast mixture. Knead it firmly. As you knead, add water slowly. You want a soft, pliable dough, not a stiff brick. Once it feels right, stop.
3. The Critical Rest
Let the dough rest for 20 minutes. This is where the magic happens. The gluten relaxes, and the yeast works its final push. Don’t skip this. It’s the difference between a chewy mess and a soft cloud.
4. Shape and Fill
Divide the dough into four equal parts. Roll each piece out as thin as your rolling pin allows. Spread a generous layer of tahini. Then, drizzle the mulberry molasses over it with a spoon. Roll it up tightly from one end to form a log.
5. Slice and Bake
Let those logs rest for another 5 minutes. This prevents them from unrolling when you cut them. Slice them to your desired width. Place them on a baking sheet lined with parchment paper.
Brush the tops with egg yolk. Bake in a preheated 180°C (350°F) oven until the top and bottom are golden brown.
Why Does My Çörek Come Out Hard?
If your pastry is tough, you likely rushed the rising process. Yeast needs time. Also, ensure your milk is warm, not hot. Hot milk kills the yeast. Cold milk slows it down. Warm is the sweet spot.
Serving Your Creation
Serve these warm. The molasses caramelizes slightly in the oven, creating a sticky, sweet contrast to the nutty tahini. They taste best fresh out of the oven, but they keep well for a day or two if stored in an airtight container.
Enjoy your homemade susam ezmeli çörek. It’s simple, satisfying, and far better than anything you can buy off a shelf.
