Beypazarı Kurusu With Sesame and Black Cumin Seeds
Even though many people love Beypazarı kurusu, some find it difficult to like it as they can't get a taste of it. Some people are open to all kinds of new tastes, while others expect a new food to be similar to something they have eaten before in order to like it. For example, they tried a tropical fruit. They can't accept that fruit if it's unlike anything they've tried before. But if the fruit tastes like a mix of apples and apricots and they like apples and apricots, they might like that new fruit too.
Beypazarı kurusu can be generalized as a salty cookie in its simplest form. But the cinnamon it contains, which is often used in desserts, is enough to confuse some people. In addition, it may be disturbing that the Beypazarı kurusu does not have a consistency that melts in the mouth, as in other savory cookies, such as tiny savory cookies. Since the consistency of Beypazarı kurusu is made with yeast dough rather than a cookie, it is more close to grissini breadsticks, but it is not exactly like it. This is the main reason why those who don't like Beypazarı kurusu at first try do not like it. Beypazarı kurusu is not exactly like anything else. It has a unique texture and flavor.
Another feature of Beypazarı kurusu is that even if you don't like it at first try, if you keep trying it, it becomes addictive over time. Especially if you have a habit of keeping snacks at work, beypazarı kurusu is very suitable for this occasion. But in time, as your snack time approaches, you start to dream of beypazarı kurusu.
The ingredients of Beypazarı kurusu are quite simple. It consists of butter, milk, flour, yeast and cinnamon. Although it allows this, there are no different types of it. Beypazarı kurusu is made plain. I wanted to spice things up a bit with this recipe. But not too much. I added sesame and black cumin seeds, which we are accustomed to taste from savory cookies and pastries, into the dough. I added an extra flavor to the classic beypazarı kurusu without losing its own flavor.
This is for people who likes touches that do not overwhelm the real flavor but activate the aroma. If you ask me whether I prefer it plain or with sesame and black cumin seeds, I would prefer Beypazarı kurusu with sesame and black cumin seeds. But of course, the addition should not affect the consistency and shapeability of the dough. Therefore, if you like sesame and black cumin more than me, do not increase the amount to increase their aroma, but stick to the recipe. Even though the amount is nıt too much, the aroma they give is enough, you can be sure.
Enjoy the recipe...
- 150 g butter,
- 1 cup of milk,
- 4-4.5 cups of flour,
- 10 g of instant yeast,
- 1 teaspoon salt,
- 1 teaspoon of cinnamon,
- 1 tablespoon of sesame,
- 1 tablespoon of nutmeg.
- Melt the butter and take it in a mixing bowl,
- Add milk and mix,
- After making sure that the temperature is warm, add the yeast and mix,
- Add the flour gradually and start kneading,
- After adding half of the flour, add sesame seeds, black cumin seeds, salt and cinnamon and knead,
- Add the remaining flour and knead in a controlled manner until you get a harder dough than the standard yeast dough that does not stick to the hand,
- Cover and rest for 30 min.,
- Cut off tangerine-sized pieces from the dough and roll them like a rolling pin with both hands and shape them into a thin and long string,
- Cut it obliquely and place the pieces on a baking tray (you don't need to oil it or lay parchment paper),
- Let them rest for 10-15 min. and then bake in a preheated oven at 170 degrees until they turn pink,
- Take them out of the oven and wait for them to cool,
- Return them to the oven at 100 C degrees and bake until they are completely dry ( for about 30-45 minutes).