Katmer Poğaça (Flaky Turkish Buns)

Combine the warm water, yeast, sugar, salt, and flour. Bring the dough together first, then fold in 50 g of softened butter and knead until soft and smooth.

Divide the dough into 12 equal pieces and shape them into balls.

Roll out each dough ball to about the size of a dessert plate.

Stack the rolled dough discs on top of each other, generously buttering each layer except the very top one.

Cover the stack and chill in the refrigerator for 30 minutes.

Transfer the chilled dough to your workspace and gently stretch it out into a square using your hands. Cut the dough into 8 squares, then cut each square in half diagonally to form triangles, and shape them into buns.

Arrange the buns on a baking sheet, cover, and let proof for 30 minutes.

Whisk the egg yolk with a splash of milk and brush the tops of the buns.