Turkish sesame buns with sucuk and sheep cheese filling

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 1 tsp, levelled sugar
• ½ tsp salt
• 5 g baking powder
• 60 g sour cream (room temperature)
• 60 g milk (room temperature)
• 60 g water (room temperature)
• 1 egg(s), size M
• 10 g fresh yeast
• 60 g olive oil or grape seed oil
• 135 g sucuk
• 135 g sheep’s cheese
• 40 g dry white wine
• 1 tsp, levelled sugar
• Sesame, lighter, about 80 – 100 g

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

Dice the sucuk and feta cheese and mix. Bring the white wine and sugar to a boil and chill. Sift the flour with the baking powder and salt. Mix the milk, sour cream, water, sugar, and egg together, then dissolve the yeast in it. Pour this milk mixture onto the sifted flour and mix lightly. Slowly add the oil to form a smooth dough. It shouldn’t stick too much to the bowl. Cover and let rise for about 45 minutes, until the dough has roughly doubled in size. Knead together and refrigerate for 1 hour. This makes it easier to work with. Cut the dough into 9 equal pieces. Roll each out on a floured surface to a circle of about 12-13 cm. Place 30 g of sucuk and cheese in the center of each piece, moisten the edges of the dough with water, fold over, and press firmly. Brush with the wine and press into the sesame seeds. Place on a baking sheet lined with parchment paper, cover, and let rise for 20-25 minutes. Lightly score the top and bake at 200°C (top/bottom heat) for about 20-25 minutes until golden brown. Let cool on a wire rack. Delicious hot or cold.