Since Burak's Ekmek Teknesi started, one of the most requested pastries is the açai recipe. When there were so many requests, I rolled up my sleeves and made both plain açai and olive açai that made those who eat them sparkle. Homemade açai that are as good as the ones at the patisserie, enjoy your meal in advance. ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu 500 g white flour- 5 cups 250 g water- 1.5 cups 50 g butter- 2 tablespoons 50 g olive oil- Half a cup 10 g instant yeast- 1 packet 1 teaspoon salt 3 tablespoons sugar 2 full handfuls of black olives 1 egg yolk Black cumin In a large bowl, mix 500 g white flour and 1 teaspoon salt. Add 1 packet of instant yeast and 3 tablespoons of sugar to 1.5 cups of warm water and mix. The water should be hot when you put your little finger in but not hot enough to burn. Wait 5 minutes for the yeast to foam and rise a little with the sugar and warm water. Add 50 gr butter and 50 gr olive oil, 2 fingers high in a glass, to the flour and start kneading. When foam forms on the water, add the yeast and sugar water and knead in the bowl until the whole mixture is well combined. Then take it to the counter and knead for another 5 minutes until it becomes a smooth dough. Grease the bowl, put the dough back in the bowl, cover it with a damp cloth and let it rise for 1 hour. At the end of 1 hour, take the dough to the counter and roll it. Divide it into 8 equal pieces in this form. Do not roll the pieces separately because they will become tight and it will be difficult to roll them out. For simple rolling, roll a piece of cloth into a roll of about 25 cm long. Then, pull one end towards you and push the other end forward and roll the dough in the opposite direction. Bring the two ends together and glue them. If the joint is too thick, you can thin it out a little. For the olive bun, pit 2 handfuls of black olives. Put half of the olives in a food processor with 1-2 tablespoons of olive oil and process until well pureed. Add the other half and process 1-2 more times. This way, the olives will have both oil, paste and grains, and each will add a different flavor and texture to the bun. After the filling, take one of the cloths again and this time, first press it 4 fingers wide and open it. Put 1-1.5 tablespoons of the olive filling in the middle in a strip. Then take the side of the dough that is far from you and stick it to the side that is close to you, so that the olives remain inside. Then seal the bottom part in the middle again so that the olives are trapped in the middle without overflowing. Finally, shape it as in the plain bun and place it on the tray. After covering them and fermenting them on the tray for 1 hour, mix 1 egg yolk with 1 tablespoon of water and spread it on the buns and sprinkle as much black cumin as you like. Bake in the oven at 190 degrees with the upper and lower heat for 20-22 minutes until they take on a nice color. Your delicious homemade buns are ready. To follow what's happening in our kitchen and Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://goo.gl/ulI72i ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW ►Channels we enjoy following: / turkeyvideonetwork