Post Punk Kitchen Forum

I made a leek & "feta" borek on the weekend & made my own yufka. Rather than just brushing each layer with oil or butter, it seems yufka is often brushed with a milk/egg/butter mixture. I decided to make my own version by mixing together soy milk that I curdled with a teaspoon of apple cider vinegar, melted margarine, nutritional yeast & salt. It was weird & curdly looking but smelled just like butter. It worked really well brushed between the pastry sheets, but even better, when I brushed it (rather thickly) on the top of the pie & sprinkled it with black sesame seeds, they stuck really well when it baked (& the pastry was really crisp). And thanks to the yeast & marg, the wash had a pleasant golden tone. Still not shiny like an egg wash, but the best I've tried so far for getting seeds sticking, so I thought I'd share. Also, my friend who carried the pie to the car for me said it smelled really buttery & couldn't believe it was vegan.

Cool, thanks for the tip! I've tried soymilk, oils, flax egg, etc. but didn't have good results. I'll give your blend a try.

I've made Turkish simit before where I've used a mixture of water and a touch of molasses(grape,mulberry,etc.) to dip the dough in before rolling in sesame seeds. It works well but obviously is limited in its applications because of the slight sweetness it lends to the finished product.