Beypazarı Kurusu With Sunflower Seeds
Today I’m bringing you a recipe that’s both filled with memories and totally new. In fact, this recipe is the delicious outcome of a meaningful union in our home: I’m from Thrace, and my husband is from Beypazarı. I decided to blend the culinary traditions of these two regions, and the result is this delightfully crunchy Beypazarı kurusu with sunflower seeds!
What Is Beypazarı Kurusu?
Let me start with a little background. Beypazarı kurusu is a traditional, hard-baked pastry from the Beypazarı district of Ankara. It’s baked in stone ovens and is known for its long shelf life without going stale. With roots going back to the Ottoman era, it’s commonly enjoyed with tea or packed as a snack for long journeys.
Its texture is very firm—almost hard—but that’s exactly what makes it special. It’s satisfyingly crunchy, filling, and deeply aromatic thanks to the butter in the dough. For those who grew up eating this, it’s pure nostalgia.
To someone trying it for the first time, it might seem dry or plain. But give it a few tries, and it becomes surprisingly addictive.
A Creative Twist with Sunflower Seeds
I added a personal touch to the classic recipe. When people think of Thrace, they think of sunflowers and sunflower seeds; and when they think of Beypazarı, they think of kurusu. So I brought the two together to create a brand-new version: Beypazarı kurusu enriched with sunflower seeds. And the result? Absolutely legendary!
The sunflower seeds not only enhance the nutritional value of the pastry but also add a delightful crunch to every bite. I’m sure this version will be just as loved as the traditional one.
By the way, this isn’t my first take on Beypazarı kurusu. I’ve previously shared a sesame and nigella seed version that’s just as delicious.
Nutritional Power in Every Bite
This recipe focuses on both flavor and nutrition, thanks to wholesome ingredients:
- Butter: A natural fat source that adds richness and a deep aroma. It’s also rich in vitamin A, which supports eye health.
- Milk: Adds tenderness to the dough while providing protein and calcium.
- Sunflower seeds: Packed with vitamin E, magnesium, and healthy fats. They also contain plant-based protein to keep you full and energized.
- Cinnamon: Used in small amounts, it aids digestion and adds a warm, sweet touch.
Tips for Perfect Results
- The butter and milk mixture must be warm—not hot, not cold. Too hot kills the yeast; too cold slows fermentation.
- The dough should be firmer than classic bread dough. Keep adding flour until it becomes dense but pliable.
- Add sunflower seeds at the very end of kneading to prevent them from soaking up moisture during resting.
- In the first bake, the pastries should only begin to brown slightly—they’ll get their full crunch from the second low-temp bake.
- You can use kitchen scissors instead of a knife for shaping.
How to Store and Enjoy
This sunflower seed version stays fresh for weeks in a glass jar kept in a cool, dry place. Its best companion? A perfectly brewed cup of tea. Serve it for breakfast, at afternoon tea, or as a quick snack during the day.
Beypazarı Kurusu With Sunflower Seeds with Video
Ingredients
- 150 g butter,
- 1 cup milk,
- 4–4.5 cups flour,
- 1 packet instant yeast,
- 1 teaspoon salt,
- 1 teaspoon cinnamon,
- 75 g sunflower seeds.
Preparation
- Melt the butter and transfer it to a mixing bowl,
- Add the milk and stir,
- Once the mixture is warm (not hot), add the yeast and mix well,
- Gradually begin adding the flour while kneading,
- After adding half the flour, mix in the salt and cinnamon and continue kneading,
- Add the rest of the flour little by little until you have a firm dough that doesn't stick to your hands,
- Cover the dough and let it rest for 30 minutes,
- Knead again, then add the sunflower seeds and knead until evenly incorporated,
- Take pieces the size of a mandarin orange, roll them between your hands into long rods,
- Cut diagonally into small pieces and place on a baking tray (no need to grease or line it),
- Let rest for another 10–15 minutes,
- Bake in a preheated oven at 170°C (340°F) until lightly golden,
- Remove and let cool completely,
- Return to the oven at 100°C (210°F) and bake for another 30–45 minutes until thoroughly dry and crunchy.
Enjoy the recipe!