Bread

Tuborg

Prep

20 mins

Cook

20 mins

Servings

TurkishEasyBreakfastVegetarian

About this dish

Tuborg is a light, crisp Turkish-style roll made with a thin, flaky dough that curls into a golden, buttery spiral. Perfect for breakfast or as a side, these rolls are rolled with love and bake up irresistibly tender.

Ingredients

UK and US measurements are both included for every recipe.

all-purpose flour

grain

3 cups (375 g)

Imperial: 3 cups

salt

spice

1 tsp (5 g)

Imperial: 1 tsp

active dry yeast

other

1 packet (7 g)

Imperial: 2 1/4 tsp

warm water

liquid

1 cup (240 ml)

Imperial: 1 cup

sugar

other

1 tsp (4 g)

Imperial: 1 tsp

unsalted butter

fat

1/2 cup (113 g), melted

Imperial: 1/2 cup, melted

plain yogurt

dairy

1/4 cup (60 g)

Imperial: 1/4 cup

egg yolk

dairy

sesame seeds

other

2 tbsp (18 g)

Imperial: 2 tbsp

Method

Activate yeast

5 minutes

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

Mix dough

5 minutes

In a large bowl, mix flour and salt. Add yeast mixture, melted butter, yogurt, and egg yolk. Knead until a soft dough forms, about 5 minutes.

First rise

1 hour

Cover dough with a damp cloth and let rise in a warm place for 1 hour, until doubled.

Shape rolls

15 minutes

Punch down dough. Divide into 12 equal pieces. Roll each piece into a thin rope about 12 inches long, then coil into a spiral. Place on a parchment-lined baking sheet.

Second rise

30 minutes

Cover shaped rolls with a cloth and let rise for 30 minutes.

Bake

20 minutes

Preheat oven to 375°F (190°C). Brush rolls with melted butter and sprinkle with sesame seeds if desired. Bake for 18-20 minutes, until golden brown.

Cool and serve

5 minutes

Let rolls cool on a wire rack for 5 minutes before serving.

Equipment

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Nutrition facts

360 kcal

Calories

5 g

Protein

30 g

Carbohydrates

8 g

Fat

1 g

Fiber

200 mg

Sodium

Tips

For extra flaky layers, brush each dough rope with melted butter before coiling.
If the dough feels too sticky, add a tablespoon of flour at a time while kneading., These rolls are best served warm, reheat in a 300°F oven for 5 minutes if needed.

Serving suggestions

Serve with butter, jam, or Turkish tea for breakfast or as a side to soups and stews.

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Recipe by

Emre Aydin

Specialises in Turkish cuisine

Emre makes lahmacun (Turkish pizza) with a paper-thin crust. He is a rolling pin master.

Describe yourself in three words: Thin, crispy, rolled with love.