Pogaca (Turkish Cheese Buns)
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
25 mins
-
Servings
22 Buns
-
Calories
276 kcal
-
Cuisine
Mediterranean, Turkish
Pogaca (Turkish Cheese Buns)
Description
Pogaca (Turkish Cheese Buns) combine a rich yeast dough with a savory feta cheese filling. The dough uses warm milk and water, oil, sugar, salt, and optional mahleb, which is a spice that adds a subtle fragrance. After proofing the yeast in warm liquids, the flour is incorporated gradually to achieve a soft, non-sticky dough. Dividing the dough into small balls, each is rolled out and filled with a mixture of crumbled feta, chopped parsley, and egg white to help bind. The dough is folded over to enclose the filling, then placed seam-side down on a baking tray. An egg yolk wash and sesame or nigella seeds top the buns before baking to a golden brown.
These buns present a tender yet structured crumb with a flavorful cheese-herb center. The balance of dairy richness and fresh parsley offers both creaminess and brightness. Baking at the right temperature ensures a crisp exterior and soft interior. The dough texture, often described as "ear lobe" soft, depends on the flour adjustment and proofing time. They can be enjoyed fresh at breakfast or as a snack with tea.
Proofing time varies with room temperature; a warming trick is placing the dough in a gently warmed oven with the light on to encourage rising. Adjust flour as needed for climate variations. The inclusion of mahleb is optional but adds a distinctive aroma if used.
Ingredients
For the Feta Filling
- 200 g feta cheese crumbled
- 3 tablespoon parsley (chopped)
- 1 egg egg yolk will be used for egg wash, white
For the Dough
- 850 g plain flour
- 7 g active dry yeast
- 230 ml water (warm)
- 230 ml milk (warm)
- 230 ml vegetable oil
- 2 teaspoon salt (16 grams)
- 3 teaspoon sugar (20 grams)
- 1 tablespoon mahleb (optional)
For the Top
- 1 egg yolk
- 2 tablespoon sesame seeds or nigella seeds
Instructions
Preparing the Feta Filling
- Crumble the cheese into small pieces.
- Add chopped parsley and the egg white.
- Mix all until combined.
Making the Dough
- Mix sugar, warm milk, warm water, vegetable oil, and yeast in a large bowl and combine them.
- Add the flour, mahleb (optional), and salt and combine to form a nice, soft dough. Adjust the amount of flour if needed.
- Knead until it smooth until it doesn't stick to your hands anymore.
- Divide the dough into egg-sized balls (you should have around 22 balls).
- Flatten the ball on the lightly oiled work surface into a circle with your hands.
- If you want to make round shape buns, put a spoonful of cheese mixture in the middle of the pastry and fold the dough over the mixture to meet in the center, and gently pinch the edges with your fingertips to seal and place the seam side down on a baking sheet lined tray.
- Shape the rest of the dough balls and place them on a baking tray a few centimeters apart from each other to make sure there is enough space for proofing.
- If you want to make half-moon-shaped buns, put a spoonful of cheese mixture on one side of the pastry and fold the other side on top and gently press the edges to make sure they stick to each other.
- Shape the rest of the dough balls and place them on a baking tray a few centimeters apart from each other to make sure there is enough space for proofing.
- Brush with egg wash and sprinkle sesame seeds or nigella seeds on top.
- Let them rise in a warm place until they double in size (it takes 45 minutes to an hour depending on the room temperature).
- Preheat the oven to 180° C - 360° F (fan oven).
- Bake them until golden brown (usually takes around 25-30 mins depending on the performance of your oven).
Notes
- Warm the milk and water before mixing with yeast and sugar to activate the yeast properly.
- Adjust flour quantity gradually to achieve a soft dough that does not stick to your hands, aiming for an "ear lobe" texture.
- Use a warm oven with the light on to proof the dough faster, especially in cooler weather.
- Seal the dough well around the feta filling to prevent leakage during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Buns
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 321mg | 13% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
