Vehicle Ash Bun Description and Distinguishing Features of Araç Kül Çöreği: Araç Kül Çöreği is a regional pastry with a distinctive soda-like taste and flavor, weighing approximately 2000 grams, prepared by baking a dough made with hard wheat flour, drinking water, salt, and baking soda in oak ash for 35-40 minutes. It has a thick crust and a round shape, and it does not contain any additives. The term "kül" (ash) in its name comes from the fact that the pastry is baked not directly in the flames of the oven but in the hot ash of extinguished oak embers. Although ash baking is a traditional method used for baking bread-type products, the formulation of the dough, the characteristics of the flour used, burying the dough in ash, baking time, and the temperature of the ash contribute to the distinctive features of Araç Kül Çöreği. Especially, the method used in preparing the ash and the type of wood used directly affect the unique taste and aroma of the baked pastry. The use of oak wood ash obtained from oak trees in the baking process contributes to the distinct taste, aroma, and flavor of Araç Kül Çöreği. Oak wood has a high heat calorie and low-fat content, making it preferable for baking this pastry as it does not produce much smoke. Additionally, oak wood ash, being slow to cool down, forms a fine layer that entirely covers the dough, preserving its heat for an extended period. Araç Kül Çöreği is freshly made and served on special occasions such as holidays and weddings. It is a traditional product that is particularly popular during the winter months, prepared both in bakeries and homes. The moisture content in Araç Kül Çöreği is between 40-42%, the fat content is between 2.5-3.5%, the protein content is between 7-8%, and the ash content (total mineral matter) ranges from 1.2-1.5%. The crust thickness should be at least 5 mm on the base and at least 7 mm on the top and sides. This thickness enhances the crispy crust, prolongs the freshness of the pastry by preventing moisture loss, and preserves the aromatic and flavorful compounds in the interior for a longer time. Araç Kül Çöreği can still be consumed without losing its softness even after approximately one week, sliced and reheated. Production Method: Oak wood is burned in a stone pit or oven until it turns into ash. Once it becomes ash, it is lightly crushed and thinned with the back of a shovel and then taken to the oven or hearth where the çörek will be baked. The quality of the flour used in the production of Araç Kül Çöreği is crucial. It should be hard wheat flour of the Triticum aestivum species, and the gluten value of the flour should be high. The use of high-gluten flour increases the dough's elasticity, enhances its resistance when buried in ash, and helps retain the gas produced by leavening agents during baking. This results in a unique porous, non-dense internal texture. Additionally, the dough left in the ash for an extended period develops its distinctive thick crust. For the production of Araç Kül Çöreği, Kastamonu wet tarhana should be slightly crushed and diluted in the water used in the dough. This is necessary for better mixing in the dough. The process involves opening the center of the flour, adding water, leavening agents, yeast, salt, and wet tarhana successively, and stirring from the center. Finally, milk and oil are added, and the kneading process continues until an elastic dough structure is formed, typically lasting about 20-30 minutes. Once kneaded, the dough is placed in a bowl and allowed to rest for approximately 30 minutes. The consistency of the dough and its pre-baking state are crucial for the production of Araç Kül Çöreği. The rested dough is placed on a clean and non-sticky cloth, shaped by pressing gently from the edges toward the center, and rolled into a round shape. The dough of Araç Kül Çöreği should not be excessively soft. When taken between two hands, it should flow but not break, displaying resilience and consistency.The shaped dough is placed in the oven and sealed from the edges to the center with hot oak ash. The entire surface and edges of the dough are covered with ash, and the çörek is left to bake. The ash should completely cover the dough to the point where the dough is not visible. Baking in oak ash takes approximately 30-45 minutes, during which the çörek rises, forms a crust, and takes on its characteristic brown and ash-colored appearance. After baking, Araç Kül Çöreği is removed from the ash, and the remaining ash on the surface is manually brushed off. Any remaining fine ash particles on the çörek's surface are removed with a brush. During baking, Araç Kül Çöreği expands, forms a crust, and gains its unique browned and ash-colored appearance.