Peynirli Poğaça (Turkish Cheese Buns)
A recipe for Peynirli Poğaça (Turkish Cheese Buns)! Soft, yeast-based buns are filled with a savory cheese herb mixture and baked until golden.
Servings 12 buns
Ingredients
- 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 or sesame seeds
Instructions
- In a small bowl, sprinkle the yeast over the lukwarm water. Stir to combine and allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, mix together the flour and salt. Pour in the yogurt, olive oil, milk, and water with yeast. Mix until the dough comes together and no streaks remain. If the dough is still crumbly, add a little more milk.
- On a lightly floured surface, knead the dough until smooth and elastic. Form into a ball, place back in the bowl, cover, and allow to rest in a warm place until doubled, about 1 hour.
- In a medium bowl, mix together the cheese and parsley. Set aside.
- Preheat oven to 350˚F (180˚C) and lightly grease two baking sheets or line with parchment.
- Lightly flour a work surface and divide the risen dough into 12 equal pieces.
- To form the bread into rolls, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), and bring together the edges of the dough over the filling to close the bun, pinching to seal. Place the bun seam-side down on the prepared baking sheet. Repeat with remaining pieces.
- To form the bread into half-moon shapes, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), then fold the dough over in half, press around the edges very lightly to gently seal and allow some of the filling to peek out after baking or press down to seal tightly and enclose the pastry completely. Transfer to the prepared baking sheet and repeat with remaining pieces.
- Cover the baking sheets with towels and allow the rolls to rest until puffed, about 30 minutes.
- In a small bowl, beat together the egg yolk and water.
- Brush the tops of the rolls with the egg yolk mixture, then sprinkle with the nigella or sesame seeds (or a mixture).
- Bake in preheated oven until golden on the tops and baked through, about 25 minutes.
- Allow to cool slightly and serve warm. These Peynirli Poğaça (Turkish Feta Buns) are best the day they are baked.