Zeytinli Açma (Turkish Olive Pastries)

Heat milk and water to 110 to 120 degrees. Remove from heat, add yeast, and let sit 5 minutes.

In a large bowl, combine olive oil, eggs, sugar and salt and mix well. Mix in milk-yeast mixture. With a large wooden spoon, add flour 1 cup at a time until you get a soft dough, kneading the last couple cups in with your hands.

Knead for 5 to 10 minutes and form into a ball. Lightly oil the bowl and the top of the dough ball, cover with a damp cloth, and allow the dough to rise until doubled in volume, approximately 1 hour depending on the temperature of your kitchen.

Heat oven to 350 degrees. Punch down dough. Pinch off pieces slightly smaller than a chicken egg and form them into balls. Flatten each ball into a circle with a few firm presses (no need to stretch). Spread a heaping teaspoon of olive paste over each dough circle. Roll each olive-covered dough circle up into a tube, then holding one end, twist and gently pull the other end to lengthen. Twist into a circle and tuck ends under.

Place each pastry on a greased or parchment-lined rimmed baking sheet and allow to rise 30 to 40 minutes in a warm spot. Bake for 25 to 35 minutes, until golden brown. Remove from oven and brush with melted butter. Allow to cool for 10 to 15 minutes before serving.