Peynirli Poğaça (Turkish Cheese Buns) Recipe

Introduction

Peynirli Poğaça are soft, yeast-based Turkish buns filled with a savory feta cheese and herb mixture. These golden, tender buns make a perfect snack or breakfast treat that’s easy to enjoy warm from the oven.

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

1. Step 1: In a small bowl, sprinkle the yeast over the lukewarm water. Stir gently and let sit until frothy, about 10 minutes.
2. Step 2: In a stand mixer bowl fitted with a dough hook or a large bowl, combine the flour and salt. Add the yogurt, olive oil, warm milk, and yeast water. Mix until the dough forms and no dry streaks remain. Add more milk if the dough is crumbly.
3. Step 3: Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape into a ball, place in a bowl, cover, and let rest in a warm place until doubled in size, about 1 hour.
4. Step 4: While the dough rises, mix the crumbled feta and parsley in a medium bowl. Set aside.
5. Step 5: Preheat the oven to 350˚F (180˚C). Lightly grease or line two baking sheets with parchment paper.
6. Step 6: Divide the risen dough into 12 equal pieces on a floured surface. Flatten each piece into a thin circle by hand.
7. Step 7: Place about 1 tablespoon of the cheese mixture in the center of each circle. To form rolls, bring the edges together over the filling and pinch to seal, placing them seam-side down on the baking sheets. Alternatively, fold the dough over the filling into half-moon shapes and seal lightly or tightly, leaving some filling visible if desired.
8. Step 8: Cover the baking sheets with towels and let the shaped buns rest until puffed, about 30 minutes.
9. Step 9: Beat the egg yolk with water in a small bowl. Brush the tops of the buns with this mixture and sprinkle with nigella or sesame seeds.
10. Step 10: Bake the buns in the preheated oven until golden and cooked through, about 25 minutes. Let cool slightly before serving.

Tips & Variations

• Use a mix of feta and ricotta cheese for a creamier filling.
• If you prefer a softer crust, brush the baked buns with melted butter right after baking.
• Fresh dill or mint can be added to the filling for a different herb flavor.
• Make sure not to overfill the buns to prevent leaking during baking.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled buns wrapped tightly in foil or plastic wrap for up to 1 month. To reheat, warm in a 350˚F (180˚C) oven for 10 minutes or until heated through. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less (about 2 teaspoons) and mix it directly with the dry ingredients without proofing in water.

Can I prepare the dough in advance?

Absolutely. You can prepare the dough and refrigerate it overnight after the first rise. Bring it to room temperature before shaping and proceed with the recipe.

Peynirli Poğaça (Turkish Cheese Buns) Recipe

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Peynirli Poğaça, traditional Turkish cheese buns, are soft, fluffy yeast-based rolls filled with a savory feta cheese and parsley mixture. These golden baked buns make a perfect snack or breakfast treat, combining a tender dough with a flavorful, tangy filling and topped with fragrant nigella or sesame seeds.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 buns 1x
• Category: Bread
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

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, for sprinkling

Instructions

1. Activate Yeast: In a small bowl, sprinkle the active dry yeast over lukewarm water (105-115˚F / 40-46˚C). Stir gently and let it sit for about 10 minutes until frothy, indicating the yeast is active.
2. Prepare Dough: In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl, combine flour and salt. Add the yogurt, olive oil, warm milk, and the activated yeast water. Mix until a cohesive dough forms. If the dough feels crumbly, add a little more warm milk gradually.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead by hand until smooth and elastic. Shape into a ball, place it back in the bowl, cover with a clean towel or plastic wrap, and let it rest in a warm place for about 1 hour, or until it doubles in size.
4. Prepare Filling: While the dough is rising, mix the crumbled feta cheese with the finely chopped fresh parsley in a medium-sized bowl. Set aside.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350˚F (180˚C). Lightly grease two baking sheets or line them with parchment paper.
6. Shape Buns: On a floured surface, divide the risen dough into 12 equal pieces. For traditional rolls, flatten one dough piece into a thin circle, place about 1 tablespoon of the cheese filling in the center, then bring the edges together over the filling and pinch to seal. Place seam-side down on the baking sheet. Alternatively, for half-moon shapes, flatten the dough piece, add filling, fold in half gently to create a crescent, and seal edges lightly or tightly depending on preference, then place on baking sheet.
7. Second Rise: Cover the shaped buns with a towel and allow them to rest for about 30 minutes until puffed.
8. Apply Topping: Beat the egg yolk with water in a small bowl. Brush the tops of the buns with the egg yolk wash and sprinkle with nigella or sesame seeds to add flavor and a decorative finish.
9. Bake: Bake the buns in the preheated oven for approximately 25 minutes, or until the tops are golden brown and the buns are baked through.
10. Cool and Serve: Let the buns cool slightly on a wire rack. Serve warm for the best texture and flavor. These buns are best enjoyed fresh on the day they are baked.

Notes

• Ensure the water used to activate the yeast is not too hot, as temperatures above 115˚F can kill the yeast.
• If dough feels too sticky, sprinkle a little more flour while kneading, but avoid adding too much or the buns can become dense.
• You can customize the filling by adding herbs like dill or mint to complement the feta cheese.
• For a dairy-free version, substitute yogurt and feta with appropriate plant-based alternatives.
• Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: bread, buns, cheese, feta, Turkey, Turkish