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Fluffy Turkish Pogaca

Nadia Galinova
Translated by
Nadia Galinova
Fluffy Turkish Pogaca
Image: Viktoria Georgieva
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Preparation
60 min.
Cooking
30 min.
Тotal
90 min.
Servings
10
"The only thing better than a bun is a stuffed bun. We will leave you to drink your coffee so that you will have the energy to make these amazing fluffy pogaca afterwards"

Ingredients

  • flour - 2 lb (900 g)
  • warm milk - 7 fl oz (200 ml)
  • oil - 7 fl oz (200 ml)
  • egg whites - 2 pcs.
  • yogurt - 5 tbsp.
  • fresh yeast - 0.7 oz (20 g)
  • baking powder - 0.5 oz (15 g)
  • warm water - 5.4 fl oz (160 ml)
  • salt - 3 tsp.
  • sugar - 1 tbsp.
  • for spreading
  • egg yolks - 2 pcs.
  • milk - 2 tbsp.
  • oil - 2 tbsp.
  • for stuffing
  • white cheese - 1.1 lb (500 g) feta
  • butter - 1.8 oz (50 g)
measures

How to make

All products are at room temperature.

Sift the flour along with the salt and baking powder into a large bowl. I warmed the milk and mixed the yeast along with the sugar and 2 tbsp. from the flour. I left it to activate.

In another bowl, I beat the egg whites with the yogurt and oil. When the yeast was ready, I added it to the flour, then poured the milk with the egg whites and oil. Then I poured the hot water.

For me, with the flour I use, 5.4 fl oz (160 ml) was completely enough. Then I kneaded a soft, non-sticky dough, adding a little flour when needed to remove the moisture.

I let it rise in a deep bowl for 40 minutes in the oven at 120°F (50°C) with the door open. I covered the bowl with cling film and a towel.

After rising, I took it out of the bowl on a floured surface and lightly pressed to release the air. I divided it into balls of about 2.1 oz (60 g). With my fingers, I stretched it into a circle about the diameter of a coffee cup saucer, even a little bigger.

I put crumbled cheese and a piece of butter in the middle of it. I folded it into a semi-circle and pressed the edges well so that the filling would not come out of our small buns.

I shaped the stuffed buns into rectangles and placed them on a baking tray. I left them rise for 15 minutes.

I spread them with the yolk mixture and baked for about 30 minutes in an oven heated to 430°F (220°C), at the bottom of which I put a cup of water for juicier and softer pogaca.

After taking them out, I spread them with butter straight from the fridge and wrapped the Fluffy Turkish Pogaca in a towel.

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