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–+ servings

Turkish herb kefir buns

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 40 pieces
Print the recipe

Ingredients

For the dough

  • 100 ml plain milk kefir Use unsweetened kefir.
  • 100 ml sunflower oil
  • 2 eggs Save one yolk for brushing; the remaining whole egg and white go into the dough.
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tsp apple cider vinegar
  • 90 g Turkish white cheese Use firm cheese, drain any brine and crumble. Feta can replace Turkish white cheese.
  • 30 g fresh dill Wash, dry thoroughly and chop finely.
  • 15 g flat-leaf parsley Use the leaves, washed, dried and finely chopped.
  • 400 g all-purpose flour Add gradually; about 300–350 g is usually enough. Stop when the dough is soft and no longer sticky.
  • 2 tsp baking powder

For the topping

  • 1 tbsp white sesame seeds Optional.

You will need

  • Oven
  • Large baking tray
  • Baking paper
  • Mixing bowl
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Knife and chopping board
  • Spatula
  • Pastry brush
  • Wire rack
  • Food thermometer

Instructions

Make and bake the buns

  • Preheat the oven to 180°C (350°F), using top and bottom heat with the fan off.
  • Line a large baking tray with baking paper.
  • Separate one egg, reserving the yolk in a small bowl for brushing and putting the white and the other whole egg in the mixing bowl.
  • Mix the kefir, oil, sugar, salt, vinegar, crumbled cheese and chopped herbs into the eggs until evenly combined.
  • Stir all the baking powder evenly into the mixture.
  • Immediately work in the flour a little at a time, mixing gently just until the dough holds together and no longer sticks to your hands; you may not need all the flour.
  • Shape the dough into about 40 small, walnut-sized balls, placing them on the lined tray with space between them.
  • Brush the tops with the reserved egg yolk and finish with sesame seeds, if using.
  • Bake on the middle rack for about 25 minutes, until the tops and undersides are golden and the centres are cooked through.
  • Transfer the buns to a wire rack to cool slightly before eating.

Storage and safety

Refrigerate the buns in a shallow container at 4°C (40°F) or below within 2 hours of baking, leaving the lid loose until chilled, then covering tightly. If the room is above 32°C (90°F), refrigerate within 1 hour. Eat within 3 days. For longer storage, freeze for up to 3 months and thaw in the refrigerator. Reheat in a 150°C (300°F) oven, using a food thermometer to check that the centre reaches 74°C (165°F).