Susamli Çörek - weight Butter

Method

• 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.