Bayburt Kete Product Description and Distinctive Features: Bayburt province is situated in the northeastern part of Anatolia, along the ancient Silk Road. Throughout history, many civilizations have inhabited the region, as evidenced by both material cultural artifacts and various written records. This rich cultural heritage has greatly influenced the area's cuisine, helping it evolve and endure to the present day. Bayburt Kete, a traditional pastry, has been passed down through generations, shaped by the region’s natural resources and human influences. Bayburt Kete is made with ingredients such as milk, butter, yeast, salt, wheat flour, and egg yolk. The filling consists of butter and flour. Baked in a rolled shape, Bayburt Kete is prepared and ready to be served. This traditional pastry is a cultural gem that has been produced in the region for many years, becoming a symbol of the local identity. Production Method: Ingredients: - 1 liter of milk, - Approximately 500 grams of melted butter, - Around 1 tablespoon of dry yeast or 1 matchbox-sized piece of fresh yeast (depending on preference), - 1 tablespoon of salt, - 2-2.5 kilograms of wheat flour Filling: - Approximately 500 grams of butter, - 1 kilogram of wheat flour For the topping: - 8-10 egg yolks The yeast is dissolved in half a cup of lukewarm water. To this, 1 liter of milk, about 500 grams of melted butter, and roughly 1 tablespoon of salt are added, and the mixture is stirred. Next, 2-2.5 kilograms of wheat flour are gradually incorporated to form a moderately firm dough. The dough is covered and left to rise for 30-40 minutes. For the filling, 500 grams of butter are melted, 1 kilogram of wheat flour is added, and the mixture is roasted until it turns a light pink color. Once done, the filling is set aside to cool. From the fermented dough, small balls about the size of mandarins are shaped. These dough balls are allowed to rest for 5 minutes. After resting, the balls are rolled out using a rolling pin. The prepared filling is placed on top, and the dough is rolled up and twisted by hand, then gently pressed to flatten (as shown in Figure 1). The rolls are placed on a tray and left to rest for another 15-20 minutes. After resting, the rolls are brushed with egg yolk and baked in a preheated oven at 180°C for 30-40 minutes, or until the tops are golden brown.