Roscas (Turkish Coffee Cake Rings with Cloves)
A cake made with flour, egg and sesame seeds, baked in the oven.
4 hr 40 min · Serves 24 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 240 min · 280 min total
- hard
- 1
In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
- 2
Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
- 3
When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
- 4
Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
- 5
Line a baking sheet with parchment paper, or oil it. Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
- 6
Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
- 7
Repeat with the other half of the dough. Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
- 8
Put an oven rack in the upper third position, and preheat to 400°F. Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
- 9
Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
- 10
Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking. Cool rings on a rack.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
