Soft Turkish Poğaça Buns with Potato and Cheese Filling

These Turkish poğaça buns are the ultimate savory pastry: a soft, pillowy dough wrapped around a rich filling of spiced mashed potatoes, sweet caramelized onions, and gooey kaşar cheese. Baked to a deep golden brown and brushed with olive oil, they're perfect for breakfast, brunch, or as a snack any time.

The dough is simple to make with pantry staples, and the filling comes together quickly. Whether you're new to Turkish baking or a seasoned pro, these buns are sure to become a favorite.

Poğaça is a beloved Turkish pastry, often enjoyed with tea or as a portable snack. This version features a tender, enriched dough that's remarkably easy to work with, thanks to a combination of warm milk and water.

The filling is a comforting blend of mashed potatoes, caramelized onions, and kaşar cheese, which melts into irresistible strings. The buns are brushed with egg yolk for a glossy, golden crust and finished with olive oil for extra shine. They're best served warm, straight from the oven, when the cheese is at its most luscious.

Ingredients

Why this recipe works

The dough uses both warm milk and warm water, which creates a tender crumb while still allowing the yeast to activate quickly.

The addition of oil enriches the dough without making it heavy, resulting in buns that are soft and pillowy. Kneading develops the gluten just enough to give structure, while the long rise ensures maximum flavor and airiness.

The filling is simple but effective: mashed potatoes provide a creamy base, caramelized onions add sweetness and depth, and kaşar cheese brings that signature stretch. Baking at a moderate temperature allows the buns to cook through evenly without burning the exterior, so you get a golden crust and a fully cooked interior every time.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese with excellent melting properties. If you can't find it, mozzarella or provolone are good substitutes.

For the mashed potatoes, use plain, unseasoned mashed potatoes so the filling doesn't become too salty. You can make the filling ahead and refrigerate it, but let it come to room temperature before filling the buns.

The dough is forgiving and can be made in a stand mixer with a dough hook if preferred. If the dough feels too dry, add a tablespoon of warm water at a time. If it's too sticky, add a little more flour. The risen dough should be soft and slightly tacky but not sticky.

• kaşar cheese: mozzarella or provolone for a similar melt
• all-purpose flour: bread flour for a chewier texture
• vegetable oil: melted butter or olive oil for flavor

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush