Dissolve the yeast in a little lukewarm water with flour so that you have a batter
And set it aside at 35°C to rise and bubble (about half an hour).
Place all the dough ingredients together with the yeast in the mixer bowl
And knead using the dough hook of the mixer, until you have a smooth and soft dough. If necessary, add a little bit of flour.
Cover and set aside the dough to rise (for about one hour) in a warm place (35°C).
Butter either 2 baking trays of 24 cm each or one of 34 cm
And after having divided the dough to the size that you desire, spread it evenly in the baking tray or trays.
Set it aside (about one hour) at a warm place (35°C). It has to at least double in volume.
Bake for 15' at 160°C using the convection element and then turn them upside down on an oven rack and leave them for 30' at 120°C to dry. Let them cool and then place them once more in the baking trays.
Boil the ingredients for the syrup for 5'.
Pour spoonfuls of the hot syrup on the cold ekmek punching it with a toothpick at intervals of 2 cm. You can serve it either straight like that or with a scoop of ice cream on top.
