Pogaca (Turkish Cheese Buns)

Servings

Font

Images Notes Nutrition

5 from 32 votes

Pogaca are soft Turkish cheese buns made with a yeast dough enriched with milk, oil, and a touch of sugar, filled with a mixture of crumbled feta, parsley, and egg white. The dough balls are rolled out, filled, and folded to seal the cheese inside, then topped with an egg yolk wash and sprinkled with sesame or nigella seeds for a golden, slightly crisp exterior. They offer a tender crumb with a savory, herbaceous cheese center, suitable for breakfast or snack time.

Prep Time

35 mins

Cook Time

25 mins

Servings: 22 Buns

Calories: 276 kcal

Course: Breakfast, Snacks

Cuisine: Mediterranean, Turkish

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 22 Buns

Amount Per Serving

Calories 276

% 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.