Bayburt Kete Product Description and Distinctive Features: Bayburt province is located in the northeast of Anatolia on the historical Silk Road. Many civilizations are known to have hosted Bayburt province based on both material cultural artifacts that illuminate its past and other written sources. This cultural accumulation in the region's history has contributed to the diversification of its cuisine and its survival to the present day. Bayburt Kete is a regional pastry product that has been passed down through generations with the influence of the region's natural and human resources. Bayburt Kete includes ingredients such as milk, butter, yeast, salt, wheat flour, and egg yolk. Additionally, the filling consists of flour and butter. Baked in a rolled shape, Bayburt Kete is prepared for serving.Bayburt Kete is a cultural treasure that has been produced in the region for many years and has become synonymous with the local identity. Production Method: Ingredients: - 1 liter of milk - Approximately 500 grams of melted butter - Approximately 1 tablespoon of dry yeast or 1 matchbox-sized fresh yeast (according to preference) - 1 tablespoon of salt - 2-2.5 kilograms of wheat flour Filling: - Approximately 500 grams of butter - 1 kilogram of wheat flour For the topping: - 8-10 egg yolks The yeast is dissolved in half a cup of lukewarm water. 1 liter of milk, approximately 500 grams of melted butter, and approximately 1 tablespoon of salt are added, and the ingredients are mixed. Then, 2-2.5 kilograms of wheat flour are gradually added to obtain a moderately firm dough. The dough is covered and left to ferment for 30-40 minutes.For the filling preparation, 500 grams of butter are melted, 1 kilogram of wheat flour is added, and it is roasted until it turns pink. The filling is then left to cool. From the fermented dough, small balls the size of mandarins are obtained, and these balls are rested for 5 minutes. The rested dough balls are rolled out with a rolling pin, the filling is placed on top, and it is rolled and twisted around itself by hand, then gently pressed to flatten (see Figure 1). It is placed on a tray and left to rest for 15-20 minutes.After resting, it is brushed with egg yolk, and it is baked in a preheated oven at 180°C for 30-40 minutes until the top is golden brown.