Pogaca (Turkish Cheese Buns)

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5 from 16 votes

Cotton soft, yeast-based buns are filled with savory feta cheese and parsley filling and baked until golden.

Prep Time35

Cook Time25

Course: Breakfast, Snack

Cuisine: Mediterranean, Turkish

Diet: Halal, Vegetarian

Servings: Buns

Calories: 276kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 large baking sheet
1 Pastry brush
1 grater

Ingredients

For the Feta Filling

1 cup crumbled feta (200 grams)
3 tablespoon parsley (chopped)
1 egg white (egg yolk will be used for egg wash)

For the Dough

6 ¾ cups plain (all-purpose) flour (850 grams)
1 pack active dry yeast (2 ¼ teaspoons)
1 cup water (warm) (230 ml)
1 cup milk (warm) (230 ml)
1 cup vegetable oil (230 ml)
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

US Customary - Metric

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 360° F (180° C) fan oven.
Bake them until golden brown (usually takes around 25-30 mins depending on the performance of your oven).

Video

Notes

Make sure you lightly warm the milk and water up before adding the sugar and the yeast.

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.

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 then turn it off. Put the pastries in and then turn the oven lights on.

Nutrition