Pogaca (Turkish buns) is one of the most popular pastries in Turkey. They are perfect as a quick breakfast on the go, tasty snack when you feel peckish or a great addition to your kids’ lunch box. These delicious pastries are commonly sold in bakeries and they come all in different flavours, shapes and textures. While some have a more crumbly texture like scones, others have a more soft and fluffy texture to them. If you’ve never tried to make your own at home, try this simple yet delicious pogaca recipe.
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What is Mahleb?
Mahleb is the secret ingredient of the pogaca recipe which gives it the unique aromatic fragrance. It is an aromatic spice made from the stones of the St Lucie Cherries and it has been widely used in Middle Eastern and Mediterranean cuisine for centuries in baking. Mahleb has a sweet and fruity smell and when you’re baking with Mahleb, the entire house smells like heaven (or more like a bakery, which is the same to me).
How to Make the Best Pogaca?
This pogaca recipe will make 20 to 22 medium-size buns. If you think it’s too much, store some of them in the freezer for up to 3 months. Making pogaca is very easy and straight forward and there are few easy steps that you need to follow to achieve the best results:
- Get the dough consistency right – The amount of flour in this recipe depends on the type of ingredients or the humidity of the weather. You should always add the flour gradually until you have the right consistency. We are after an “ear lobe” texture for nice and soft pastries.
- Shaping the buns – When the dough is ready, shape them straight away without waiting for the proofing. To shape the buns, divide the dough into egg-sized balls – you should have around 22 balls. Take one ball and flatten it on a lightly oiled work surface into a circle with your fingertips. If you want to make round shaped buns, put a spoonful of cheese mixture in the middle of the pastry. Fold the dough over the mixture to meet in the centre and gently pinch the edges with your fingertips to seal. Repeat the same for the rest of the balls and place them on a baking tray a few centimetres apart from each other. Make sure there is enough space between the buns for proofing. If you want to make half-moon shaped buns, put a spoonful of cheese mixture on one side of the pastry. Fold the other side on top and gently press the edges to make sure they stick to each other. Repeat the same for the rest of the balls.
- Proofing the buns – Place the buns on a baking tray a few centimetres apart from each other so that there is enough space for proofing. Egg wash the buns with some egg yolk then sprinkle with sesame seeds or nigella seeds on and leave them to prove. The proofing time varies depending on the temperature of the room so it always takes longer in the winter. You can use your oven to proof the buns if you want to shorten the process. To use your oven for proofing, heat the oven just enough to have a warm feeling and turn it off. Put the pastries in and turn the oven lights on. If you want to proof the buns at room temperature, cover the tray with a damp kitchen cloth and leave them in a warm place until they double in size.
- Baking the buns – When the buns double in size, turn the oven on to 180 °C (fan oven). Bake them for 25 to 30 minutes or until golden brown.
I hope you enjoy the process of making this delicious pogacas as much as you enjoy eating it!🙂
Bon appétit! / Afiyet olsun!
Pogaca (Turkish Buns)
Ingredients
For the Feta Filling
- 200 g feta (crumbled)
- 2 tbsp parsley (chopped)
- 1 egg white (egg yolk will be used for egg wash)
For the Dough
- 900 g plain flour
- 7 g active dry yeast
- 230 ml water (warm)
- 230 ml milk (warm)
- 230 ml vegetable oil
- 2 TSP salt
- 3 TSP sugar
- 1 tbsp mahleb
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 and salt and combine to form a nice, soft dough. Adjust the amount of the flour if needed.
- Knead until 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 centre 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 centimetres 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 centimetres 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 (fan oven).
- Bake them until golden brown (usually takes around 25-30 mins depending on the performance of your oven).
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
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