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Kete
Kete: Erzurum and Kars buttery rolls with a crumbly toasted-flour filling
Bakeries in Erzurum and Kars sell kete by the dozen for breakfast and long bus journeys: soft yeasted rolls coiled around a filling of flour toasted in butter until it smells of biscuits. Inside, the layers turn flaky and tender, and the crust is glazed with egg and sesame. They are eaten with strong tea, white cheese and olives, and keep well for a few days. Common mistake: under-toasting the flour for the filling; it should go a pale sandy gold and smell nutty, or the centre tastes raw. Chef's tip: roll the dough thin before spreading the filling and coiling it; thin layers bake into the flaky swirl that makes kete special.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
For the filling
To glaze
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Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tbsp sugar and two-thirds of 1 tsp salt. Add 1 cup warm milk, 3 ½ oz plain yoghurt and ¼ cup sunflower oil and knead 8–10 minutes into a soft dough. Cover and leave 1 hour until doubled.
70 minStep 2: For the filling, melt 4 ½ oz butter in a frying pan over a low heat, add 5 ½ oz plain flour and the rest of ½ tsp salt and stir for 10–12 minutes, until sandy, pale gold and smelling of biscuits. Cool completely.
12 minStep 3: Divide the dough into 10 balls. Roll each into a thin oval about 25 × 15 cm.
Step 4: Sprinkle 2 tablespoons of filling over each oval and roll up tightly from a long side into a rope. Coil the rope into a snail and tuck the end underneath. Flatten slightly with your palm.
Step 5: Set on lined trays, cover and prove 25 minutes. Heat the oven to 350°F (325°F fan).
25 minStep 6: Brush with 1 egg yolk and scatter with 1 tbsp sesame seeds and 1 tsp nigella seeds. Bake 25–30 minutes, until deep golden and they sound hollow underneath.
30 minStep 7: Cool on a rack. Keep in a bag for 3 days, or freeze.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kete take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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