Roscas (Turkish Coffee Cake Rings With Cloves)

Recipe by Susiecat too
READY IN: 4hrs 40mins




  • 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.
  • 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.
  • 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.
  • Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
  • 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.
  • Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
  • 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.
  • 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.
  • Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
  • Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
  • Cool rings on a rack.