Pogaca (Turkish Cheese Buns)
Pogaca are soft, pillowy Turkish buns filled with feta cheese and parsley, baked until golden on top.
Servings: 22 Buns
Calories: 276kcal
Ingredients
For the Feta Filling
- 1 cup crumbled feta (200 grams)
- 3 tablespoon parsley (chopped)
- 1 egg white (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
Instructions
Prepare the Cheese Filling
- Crumble the feta into small pieces.
- Mix in the chopped parsley and egg white until combined. Set aside.
Make the Dough
- Mix the sugar, warm milk, warm water, vegetable oil, and yeast together in a large bowl.
- Add the flour, mahleb (if using), and salt, and mix until a soft dough forms. Add a little extra flour if the dough feels too sticky to handle, but keep it soft, a firmer dough makes tougher buns.
- Knead until smooth and no longer sticking to your hands.
Shape the Buns
- Divide the dough into 22 equal pieces, about 70 g (2 ½ oz) each, roughly egg-sized.
- Flatten one piece on a lightly oiled surface into a circle using your fingertips.
- For round buns: place a spoonful of the cheese filling in the center. Bring the edges of the dough up to meet in the middle, then pinch to seal. Place seam-side down on a lined baking sheet, spacing the buns about 2 inches (5 cm) apart so they have room to proof.
- For half-moon buns: place a spoonful of filling on one half of the circle only. Fold the other half over the top and press the edges together to seal.
Proof the Buns
- Brush each bun with egg yolk, then sprinkle with sesame or nigella seeds.
- Proofing time depends on the room temperature, and takes longer in winter. To speed it up, warm your oven just until it feels warm to the touch, turn it off, then place the baking sheet inside with the oven light on.
- To proof at room temperature instead, cover the baking sheet with a damp kitchen towel and leave in a warm spot until the buns roughly double in size, 45 minutes to an hour.
Bake the Buns
- Bake at 360°F (180°C) in a fan (convection) oven. If your oven doesn't have a fan/convection setting, which is the case for most standard US ovens, set it to about 390°F (200°C) instead, since food bakes more slowly in a conventional oven at the same temperature.
- Bake for 25 to 30 minutes, or until golden brown.
Video
Notes
- Warm the milk and water before adding the sugar and yeast, hot liquid can kill it.
- Add flour gradually. You're aiming for a soft, "earlobe" texture, not a firm dough.
- Don't skip the proof after shaping, it's what makes the buns soft and pillowy.
- Bake at 360°F (180°C) fan/convection oven, or 390°F (200°C) if your oven doesn't have a fan setting.
- Best the same day it's baked. The filling contains egg and feta, so don't leave leftovers out at room temperature for days, refrigerate up to 2 days or freeze for longer storage, and reheat straight from frozen.
- Freeze baked or unbaked (shaped) buns for up to 3 months.
Nutrition
Calories: 276kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 321mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg