Turkish bread rings – bakery style swirl bread rings, prepared at home. Prepared with white and spelt flour, milk, oil and eggs (pantry staples), these rings are divinely soft and fluffy. They are best enjoyed fresh from the oven with cheese or jam.
Today, I will share how I make Turkish bread rings—just as they do in a traditional Turkish bakery. This recipe is intentionally simple; while many bakeries embellish their rings with yellow cheese or generous amounts of butter, we prefer them in their pure, unadorned form.
The true delight of these rings lies in their extraordinary softness. They are wonderfully versatile, pairing beautifully with both sweet and savory accompaniments. My children particularly enjoy them with feta and cucumber or with Nana’s homemade cherry jam.
INGREDIENTS & SUBTITUTIONS:
- Milk (lukewarm)
- Vegetable oil – like sunflower oil
- Flour – type 00 or all purpose unbleached flour
- Egg medium size
- Fresh yeast (or 7 g dry yeast)
- Sugar – just a pinch for the fresh yeast to get activated quicker
- Water to cover yeast with
- Egg yolk, for brushing buns
- Olive oil, for brushing buns
HOW TO MAKE Turkish BREAD RINGS:
1ST: Activate yeast, knead soft stretchy-y dough. Let rise. Divide into smaller balls and roll out each into a small circle.
2ND: Then, shape that circle into a stick ( see below) and roll out to make it longer. Attach the ends and swirl around one other.
3RD: Let rings rise again, so they become cloud-fluffy. Then, brush each ring with egg yolk & olive oil mix and bake in preheated oven. Enjoy.
NOTE: You can watch how to make these lovely Turkish bread rings in the video below the recipe card.
Turkish Bread Rings (Bakery Style)
Equipment
- 1 baking tray & paper
Ingredients
- 300 ml lukewarm milk
- 100 ml vegetable oil, (like sunflower oil)
- 580 g flour, (type 00 or all purpose unbleached flour)
- 1 egg, medium size
- 20 g fresh yeast, (or 7 g dry yeast)
- 1 tsp. sugar
- 2-4 tbsp. water to cover yeast
- 1 egg yolk, for brushing buns with
- 2 tbsp. olive oil, for brushing buns with
Instructions
- In a small bowl combine yeast, water and sugar. Cover and let yeast activate (get bubbly).
- Next, combine all ingredients for the dough (flour, egg, milk, vegetable oil) and bubbly yeast. Knead a soft, stretchy dough. Cover the dough with a cloth and let rise (double in size).
- Flour working surface and divide the dough into (10-12) small balls. Take each ball and with your fingers make a circle shape.
- Then, roll it up to make a thin dough stick. Wrap the two ends around each other while leaving some space in between.
- Place each swirl ring onto baking paper and cover with cloth. Let the dough rings rise for a second time (around 15-20 min in a warm room).
- In the meantime, in a small bowl combine egg yolk and olive oil. Stir to mix well.
- Brush each bread ring with the mixture. Then, bake in preheated oven (180C/360F) for about 20 minutes (until rings are golden). Let cool and enjoy.
Notes
- These bread rings are best enjoyed immediately after baking.Â
Wow ! The bread rings are not only beautiful to look at, but they also seem like they would be perfect for breakfast, brunch, or as a snack. The recipe is easy to follow and the addition of cinnamon and sugar adds a touch of sweetness that would be hard to resist. Thanks For Sharing