A staple for tea time: An easy homemade kete recipe

Kete is one of Anatolian cuisine’s popular pastries, known for its soft, layered texture and buttery flavor. It is especially associated with breakfast tables and tea time.

To make the dough, combine warm milk and water with instant yeast and sugar, then add oil and salt. Gradually work in five to six cups of flour and knead until the dough becomes soft. Cover it and leave it to rise for about 45 minutes.

For the filling, melt butter with oil in a pan. Add the flour and cook over low heat until it changes color slightly, then add salt and remove the pan from the heat.

Divide the risen dough into equal pieces. Roll each piece out thinly, spread it with the flour filling, roll it up, and coil it around itself. Flatten each coil slightly and shape it into a round pastry. Place the ketes on a baking tray lined with parchment paper.

Brush the tops with a mixture of egg yolk and milk, adding sesame or nigella seeds if desired. Bake in an oven preheated to 180°C for about 25 to 30 minutes, until browned. Let the pastries rest for a few minutes before serving them warm or hot.