Creamy Bun Description and Distinguishing Features of the Product: Kaymaklı Çörek (also known as Creamy Pastry) is a traditional baked good made with a mixture of boiled potatoes, wheat flour, fresh yeast, salt, and water. The dough is brushed with a layer of thinned yogurt before baking. Shaped in a round form and typically weighing between 350 to 400 grams, this pastry is baked in a dual-chambered oven using straw as fuel and placed on a perforated baking stone for an authentic texture and flavor. The origins of Kaymaklı Çörek trace back many years and it plays an important role in the culinary heritage of the town of Kaymaklı. Due to its deep-rooted connection with the region, this unique pastry has been granted a geographical indication, highlighting its cultural and regional significance. Production Method: Ingredients (for 22 pieces of Kaymaklı Çörek): - 10 kg wheat flour - 2 kg boiled potatoes - 200 g fresh yeast - 200 ml yogurt - 100 g salt - 5 liters of water Once the potatoes are boiled, they are peeled, mashed using a wooden mallet, and then passed through a strainer. The mashed potatoes are covered and set aside to cool. In a large mixing bowl, sifted wheat flour and salt are placed on one side, while mashed potatoes, water, and fresh yeast are added to the other. The ingredients on the mashed potato side are blended first, followed by the gradual incorporation of the flour and salt to create a soft, non-sticky dough. The surface is sprinkled with flour, covered with a cloth, and allowed to ferment for one hour. Using a tool called "keyiş" (a spatula made from iron or bone used to cut dough), 400 grams of dough is portioned. The dough is rolled on a wooden surface and formed into small balls. Bran is spread over a board, and the dough balls are placed on it, then covered with a thin sheet. A mixture of 200 ml yogurt and 200 ml water is prepared. After the dough balls rest for 15 minutes, their tops are brushed with the yogurt mixture. The final shaping is done by gently pressing the center and twisting the dough right and left with the palm to create the distinctive form of the pastry. Kaymaklı Çörek is baked in a special two-chambered oven, where the lower compartment holds the straw-fueled fire and the pastries are cooked in the upper section. A perforated stone with a diameter of 40 cm is positioned over the flame, and the pastries are placed on this heated surface to bake. The stone is cleaned by wiping it with a cloth tied to the end of a stick. Bran is scattered over the oven peel (shovel), and the dough pieces are individually transferred from the board by hand, shaped, and placed on the peel. A small indentation is made in the center of each pastry using a fingertip to prevent hard crust formation. Once placed inside the oven, the door is sealed. Kaymaklı Çörek is typically baked for about 15 minutes. After baking, they are taken out with the shovel and laid out one by one on a cloth to cool naturally. Once cooled, they are packaged in food-safe wrapping for retail sale. These pastries can be stored for 15 to 20 days at temperatures between 0°C and 15°C.