Creamy Bun Description and Distinguishing Features of the Product: Kaymaklı Çörek (Creamy Pastry) is a type of pastry prepared using boiled potatoes, wheat flour, fresh yeast, salt, and water. The dough is then coated with diluted yogurt and baked. It weighs approximately 350-400 grams and has a circular shape. Kaymaklı Çörek is baked in a two-compartment oven fueled with straw and on a perforated stone. The history of Kaymaklı Çörek dates back a long time and holds a significant place in the culinary culture of the town of Kaymaklı. Therefore, it has a geographical indication based on its association with the region. 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 After boiling, potatoes are peeled, mashed with a wooden mallet, and strained. The mashed potatoes are covered and left to cool. In the dough kneading bowl, sifted wheat flour and salt are placed on one side, and on the other side, mashed potatoes, water, and fresh yeast are added. The components on the side with mashed potatoes are mixed, and the mixture of flour and salt from the other side is gradually added until a soft, non-sticky dough is obtained. After sprinkling with flour and covering with a cloth, the dough is left to ferment for 1 hour. With a "keyiş" (a spatula made of iron or bone for cutting dough), 400 g of dough is taken from the bowl. The dough is rolled on a wooden table, and small dough balls are made. Bran is spread on a spreading board, and the balls are arranged with a thin sheet covering them. 200 ml of yogurt is mixed with 200 ml of water. After waiting for 15 minutes on the spreading board, the dough balls' upper surface is brushed with diluted yogurt, and the pastries are shaped by pressing the center of the dough and turning it to the right and left with the palm. Kaymaklı Çörek is baked in a two-compartment oven with fire burning on the lower part and the pastries cooking on the upper part. The fire is fueled with straw, and a stone with a 40 cm diameter hole in the middle is placed on the burning section. The pastries are cooked on this stone. The cleaning of the perforated stone is done by wiping it with a cloth wrapped around the end of a stick. Bran is sprinkled on the oven shovel, and the individually taken pastries from the spreading board are turned by hand and placed on the shovel. Holes are made in the center of the pastries with a fingertip to prevent the crust from forming.After placing the pastries in the oven, it is closed. The baking time for Kaymaklı Çörek, approximately 15 minutes, and after removing them from the oven with a shovel, they are arranged one by one on a cloth and cooled. After cooling, they are packaged in food-grade packaging for sale.Kaymaklı Çörek can be stored for 15-20 days at temperatures between 0-15°C.