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Pogaca (Turkish Cheese Buns)

Pogaca: Irresistibly Fluffy Turkish Cheese Buns to Love

Pogaca are fluffy Turkish cheese buns filled with savory feta and fresh herbs, perfect for breakfast or snacks.
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Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 22 buns
Course: Breakfast
Cuisine: Turkish
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 200 grams Crumpled Feta Cheese or ricotta for a lighter flavor
  • 1 cup Parsley (chopped) can swap for any leafy green
  • 1 large Egg White reserve yolk for egg wash
For the Dough
  • 500 grams All-Purpose Flour (plain) gluten-free flour is an alternative
  • 1 pack Active Dry Yeast fresh yeast can be swapped
  • 250 ml Warm Water broth can be an alternative
  • 250 ml Warm Milk plant-based milk can also work
  • 100 ml Vegetable Oil olive oil can be used
  • 1 teaspoon Salt reduce if using salted feta
  • 1 teaspoon Sugar can omit for savory buns
  • optional Mahleb skip if unavailable
For the Toppings
  • 1 large Egg Yolk for brushing on the buns
  • to taste Sesame Seeds or Nigella Seeds poppy seeds can also work

Equipment

  • Mixing Bowl
  • baking tray
  • Whisk
  • measuring cups
  • measuring spoons
  • Oven
  • Floured Surface

Method
 

Step-by-Step Instructions for Pogaca
  1. Prepare Feta Filling: Crumble feta into a bowl, add chopped parsley and egg white, mix until cohesive. Set aside.
  2. Make Dough: Combine warm milk, warm water, vegetable oil, sugar, and yeast in a bowl, stir, and let sit until frothy. Gradually add flour, optional mahleb, and salt, mixing until a soft dough forms.
  3. Knead Dough: Transfer dough to a floured surface, knead for 8-10 minutes until smooth. Place in greased bowl, cover, and let rise for 1 hour until doubled.
  4. Shape Buns: Punch down the dough, divide into 22 pieces, shape each into a ball, fill with feta mixture, and seal. Place on a lined baking tray.
  5. Proof Buns: Cover shaped buns with a towel and let proof for 45 minutes in a warm place.
  6. Preheat Oven: Preheat your oven to 360°F (180°C) during the last 15 minutes of proofing.
  7. Bake: Brush buns with egg yolk and sprinkle with seeds. Bake for 25-30 minutes until golden brown and puffed.

Nutrition

Serving: 1bunCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftover Pogaca in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days. They can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

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