What are the Ingredients of Kade (muffin)?

2 kg flour

1 liter of milk

1 cup of oil

1 pack of yeast

1 tablespoon of sugar

1 tablespoon of salt

For the Inside:

3 tablespoons of butter

1 tea glass of oil

1 teaspoon of salt

5 cups flour

For Topping:

6 eggs

1 tea glass of sesame seeds or

black cumin

How to Make Kade (muffin)

After adding yeast, salt and sugar to warm milk and mixing, add water little by little to the flour and knead the dough in earlobe consistency, cover it with a cloth and leave it to ferment. Flour is added little by little to the melted butter and oil in a separate pot and roasted over low heat. At the last stage, salt is added and mixed, and the prepared murtoga (stuffing mixture) is removed from the stove and cooled. The prepared small meringue (kunk) dough is rolled out by hand to a diameter of 25-30 cm, the filling is added and the bundle shape is closed from four sides and pressed and flattened. Decorations are made on it with a spoon or glass, egg is brushed if desired, sesame seeds and black cumin are sprinkled on the tandoor. Kade (donut), which remains without staling for a long time and can be consumed pure; Depending on the filling, it can also be made plain, with murtoğa, walnut or meat.

Source: Bitlis Cuisine from Past to Present, Compiled by Cesim Çelebi.

Source: Ankara Local Flavors, Ankara Governorship Provincial Culture and Tourism Directorate

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