Description
Peynirli Poğaça, also known as Turkish Cheese Buns, are soft, slightly tangy, and fluffy savory buns filled with a delicious mixture of feta cheese and fresh parsley. Perfect as a breakfast treat, snack, or appetizer, these buns combine a tender, airy dough with a flavorful cheese filling, lightly topped with egg wash and nigella or sesame seeds for an authentic Turkish touch.
Ingredients
Dough
- 1/2 cup (120 milliliters) lukewarm water (105-115˚F / 40-46˚C)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon salt
- 1/3 cup (75 grams) plain yogurt
- 1/4 cup (60 milliliters) olive oil
- 1/4-1/2 cup (60-120 milliliters) warm milk
Filling
- 6 ounces (170 grams) feta cheese, crumbled
- 1/4 cup (15 grams) fresh parsley, finely chopped
Topping
- 1 egg yolk
- 1 tablespoon (15 milliliters) water
- Nigella seeds or sesame seeds
Instructions
- Activate the Yeast: In a small bowl, sprinkle the active dry yeast over the lukewarm water. Stir gently to combine and let it sit for about 10 minutes until the yeast becomes frothy, indicating it is active.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the all-purpose flour and salt. Add in the plain yogurt, olive oil, warm milk, and the yeast mixture. Mix until the dough starts coming together with no flour streaks visible. If the dough feels crumbly, add a little more warm milk gradually.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand until the dough becomes smooth and elastic, which should take about 8-10 minutes. Form the dough into a ball.
- First Rise: Place the dough ball back into the bowl, cover it with a clean kitchen towel or plastic wrap, and leave it to rest in a warm spot for about 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, mix the crumbled feta cheese and finely chopped fresh parsley in a medium bowl. Set aside.
- Preheat Oven: Preheat your oven to 350˚F (180˚C). Lightly grease two baking sheets or line them with parchment paper.
- Shape the Dough: Lightly flour your work surface. Punch down the risen dough and divide it into 12 equal pieces. To shape into rolls, flatten one piece into a thin circle with your hand, place about one tablespoon of the cheese mixture in the center, then gather the edges and pinch tightly to seal, placing the bun seam-side down on the baking sheet. Alternatively, for half-moon shapes, flatten the dough circle, place filling in the center, fold in half, and lightly press the edges to seal, allowing some filling to peek out if desired.
- Second Rise: Cover the shaped buns with a clean kitchen towel and let them rest for about 30 minutes until puffed.
- Prepare Topping and Apply: In a small bowl, beat together the egg yolk and water. Brush this egg wash evenly over the tops of the buns, then sprinkle generously with nigella or sesame seeds.
- Bake: Place the baking sheets in the preheated oven and bake for approximately 25 minutes or until the buns are golden brown and fully cooked through.
- Cool and Serve: Remove the buns from the oven and allow to cool slightly. Serve warm for the best texture and flavor. These buns are ideally enjoyed on the day they are baked.
Notes
- Make sure the water is lukewarm to activate the yeast properly without killing it.
- Do not overfill the buns to prevent leaking during baking.
- You can substitute plain yogurt with Greek yogurt for a thicker dough consistency.
- These buns are best eaten fresh but can be reheated gently in the oven.
- Use fresh parsley for the best herbaceous flavor in the filling.
- Nigella seeds add a slightly oniony flavor while sesame seeds offer a nutty taste; use according to preference.
