It is a special type of bread for Yozgat, and it is a food item whose dough consistency, cooking consistency and methods require a full professionalism for the real taste. The most important feature is that it does not contain any additives and is cooked with wood fire in a stone oven without being exposed to fire alone. In addition, not only ready-made yeast is used in production, but also a certain amount of dough, which is called sourdough, is used the day before. This sourdough used gives a unique taste to the finger buns and makes the finger buns crispy by making a thick crust during cooking.

What Are the Ingredients Required for Finger Buns?

Flour, water, salt and yeast.

Yeast consists of ready-made baker's yeast and sourdough.

How to Prepare Finger Buns?

All the ingredients are mixed and kneaded in the kneading boiler. The dough should be neither too hard nor too soft. The kneading process takes 30-40 minutes. The kneaded dough is rested for about half an hour. Then 320 gr. be grammed. Each 320 g of dough weighed is divided into four equal parts. Each of the four divided doughs is stretched and joined side by side, and the beginning and end doughs are joined together to form an oval. This shape is called finger bun because it resembles the shape of the finger in our hand. After shaping, 200 gr. into 10 liters of hot water. The mixture prepared by mixing flour is spread on the dough with a brush. The purpose of applying this mixture is to keep it moist and not to form a crust. About 20 min. After resting, it is cooked in a 220-230 degree stone oven, without being exposed to direct fire, in a dim oven and wood fire for 15-20 minutes, by applying the form mixed with egg yolk and white on it.