Brakana Dessert Product Description and Distinctive Features: Brakana Dessert is a syrup-soaked treat originating from the Büyükmandıra District of Babaeski in the Kırklareli province. It is made using special-purpose wheat flour, milk, eggs, and both solid and liquid oils. The dessert has a semi-spherical shape with a slightly concave center. During the preparation of Brakana Dessert dough, eggs are added while the dough is still cold. The dessert is soaked twice: first when it is warm and sweet, and again after it has been removed from the oven and the dough turns slightly pink. It is then baked once more until the top develops a light brown color. The origins of Brakana Dessert trace back to the Pomaks who settled in the Büyükmandıra District in 1877-1878 and began its production. It holds great cultural significance in the culinary traditions of Büyükmandıra. This dessert is made during special occasions such as holidays, births, funerals, and especially weddings, making it deeply tied to the region's geographical identity. Production Method: Ingredients: - 400 g special-purpose wheat flour - 400 ml milk - 250 g solid oil - 400 ml liquid oil - 4 eggs - 2 g baking soda - 10 g baking powder - 800 g white sugar - 1 liter water Production: Solid oil, liquid oil, and milk are heated in a pot. Flour is added, the heat is turned off, and the mixture is kneaded and left to cool. Once the mixture cools, 2 whole eggs and the yolks of 2 additional eggs are incorporated. It is essential that the dough remains cold to avoid cooking the eggs. Baking powder and baking soda are then added and kneaded in. If the dough feels too soft, more flour can be added. The resulting dough is divided into portions, rolled into balls, and pressed with a finger in the center to form a slight indentation. The shaped pieces are arranged on a baking tray and baked at 180°C until they begin to turn pink. Meanwhile, sugar and water are combined and boiled to make the syrup. Half of the hot syrup is poured over the hot pieces on the tray. The tray is placed back in the oven, and the dessert is baked for an additional 5-6 minutes until it turns a light brown. After removing from the oven, the remaining syrup is poured over the desserts. Another tray is placed upside down on top of the dessert tray to let it steep. Brakana Dessert is served once it has cooled.