Susamli Çörek

Lightly cream butter and cream cheese in a large bowl.

Add flour, baking powder, and salt. Mix as much as you can with a spoon or spatula, then mix the rest using your hands until well blended.

Beat the egg yolk with a few drops of water in a small bowl to make an egg wash.

Place sesame seeds in a deep dish and place the black caraway seeds in another dish.

Preheat oven to 180°C. Prepare and line two baking sheets with parchment paper or silicon mats.

Take a small amount of dough and roll out in between your palms until about 8 cm long; then, coil the roll of dough into a small ring (a snail shape – see photo).

Continue making rings or braids until no more dough is left.

Work quickly; the longer the dough sits out, the softer and less manageable it becomes.

Try and keep the size of the rings relatively even so that you don’t end up with some undercooked or burnt ones.

Dip each ring into the egg wash followed by the sesame seeds, or black caraway seeds or a combination of both.

Coat one side and place (seed side up) on the baking sheet. Once you’ve coated all the rings, bake them for 28-30 minutes or until golden on top.

Allow the pastries to cool completely before placing them in an airtight container.