Vehicle Ash Bun Description and Distinguishing Features of Araç Kül Çöreği: Araç Kül Çöreği is a traditional pastry known for its distinctive soda-like flavor and weighs around 2000 grams. It is made by baking a dough composed of hard wheat flour, drinking water, salt, and baking soda in oak ash for about 35 to 40 minutes. This pastry is round in shape with a thick, crunchy crust and is produced without any additives. The word "kül", meaning ash, refers to the unique cooking method—the pastry is baked in the residual heat of oak embers rather than in direct flames. While baking with ash is a traditional technique for preparing bread-like products, the specific dough recipe, the quality of the flour, how the dough is embedded in ash, as well as the baking duration and ash temperature, all play key roles in shaping the unique qualities of Araç Kül Çöreği. In particular, the preparation of the ash and the type of wood used have a significant impact on the pastry’s distinctive aroma and flavor. Using oak wood ash, derived from oak trees, imparts a rich and specific taste and fragrance to the pastry. Oak wood is preferred due to its high heat output and low resin content, which minimizes smoke during baking. Moreover, oak ash retains heat for a long time and creates a fine, insulating layer that covers the dough completely, allowing it to stay warm and bake evenly. Araç Kül Çöreği is typically freshly prepared and served during festive events such as holidays and weddings. It is a beloved traditional delicacy, especially favored in the winter season, and is made both in homes and local bakeries. The pastry contains 40–42% moisture, 2.5–3.5% fat, 7–8% protein, and 1.2–1.5% ash content (representing total mineral matter). The crust should be no less than 5 mm thick at the base and at least 7 mm thick on the top and sides. This robust crust structure contributes to its crispiness, helps retain moisture, and ensures the inner flavors and aromas are preserved for longer. Even after about a week, Araç Kül Çöreği can still be enjoyed by simply slicing and reheating, without compromising its softness. Production Method: To prepare the ash used in baking, oak wood is burned in a stone pit or oven until it is fully reduced to ash. Once the wood has turned to ash, it is lightly crushed and evened out using the back of a shovel. The refined ash is then transferred to the baking area—either an oven or hearth—where the çörek will be cooked. The type and quality of flour used in making Araç Kül Çöreği are of great importance. It must be hard wheat flour from the Triticum aestivum variety, with a high gluten content. Using gluten-rich flour increases the dough's elasticity, making it more durable when buried in ash and better at retaining gases released during fermentation. This results in a light, airy interior with a distinctive, porous structure rather than a dense one. Furthermore, being left in ash for an extended time helps form its characteristically thick crust. In the preparation of Araç Kül Çöreği, it is essential to use Kastamonu-style wet tarhana, which should be gently crushed and mixed with the dough water to ensure smooth blending. The process starts by creating a well in the flour, into which water, leavening agents, yeast, salt, and the diluted tarhana are added step by step. Mixing begins from the center, gradually incorporating the flour to form the dough. In the final stage of dough preparation, milk and oil are incorporated, and the kneading process continues until a smooth and elastic dough is achieved—usually taking about 20 to 30 minutes. After kneading, the dough is placed into a bowl and allowed to rest for approximately 30 minutes. The texture and readiness of the dough at this stage are vital to the quality of Araç Kül Çöreği. Once rested, the dough is laid on a clean, non-stick cloth and shaped by gently pressing from the edges inward to form a round shape. The dough must have the right firmness—it should not be too soft. When held between both hands, it should stretch and flow slightly without breaking, showing flexibility and structure. The shaped dough is then transferred into the oven and carefully sealed with hot oak ash from the edges toward the center. The entire surface must be completely covered with ash so that the dough is no longer visible. Baking in this ash environment typically takes about 30 to 45 minutes, during which the çörek rises, forms a crust, and develops its distinctive ash-toned, golden-brown color. After baking, Araç Kül Çöreği is removed from the ash, and any remaining ash is manually brushed off from its surface. To ensure cleanliness, any fine ash particles left on the çörek are also removed using a soft brush. During the baking process, the çörek expands, hardens on the outside, and gains its signature appearance—a beautifully browned crust with a touch of ash coloring.