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Peynirli Poğaça (Turkish Cheese Buns) Recipe

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★★★★★

4.9 from 65 reviews

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/peynirli-pogaca-turkish-cheese-buns-recipe/