Soft Turkish Poğaça Buns with Potato and Cheese Filling Step-by-step instructions

Before you start

Before starting, make sure the milk and water are warm to the touch (about 110°F/43°C) but not hot, as too much heat will kill the yeast. Have all the ingredients measured and ready.

The filling can be prepared while the dough rises. Line a baking sheet with parchment paper. Clear a clean work surface for kneading and shaping.

Instructions

Making the Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, oil, sugar, and yeast. Let stand for 5 minutes until frothy. Add the egg white, salt, and 2 cups of flour. Mix until smooth. Gradually add the remaining 3 cups of flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
   Look for The dough should be soft, slightly sticky, and spring back when poked.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Prepare the Filling
   While the dough rises, prepare the filling. In a bowl, mix the mashed potatoes with the caramelized onions and shredded kaşar cheese. Season with salt and pepper to taste. Set aside.
   Look for The filling should be well combined and hold together when pressed.
   Tip Make sure the mashed potatoes are not too wet; drain any excess liquid.

The dough should have doubled in size, be soft and springy, and have a pleasant yeasty aroma. The filling should be well combined, with the cheese evenly distributed.

The mashed potatoes should be smooth and the onions caramelized to a deep golden brown. Taste the filling and adjust the seasoning if needed.

Shaping and Baking

3. 3Shape the Buns
   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball. Flatten into a small circle, about 4 inches across. Place a heaping tablespoon of the potato-cheese filling in the center. Fold the dough over the filling and pinch the edges to seal. Shape into a crescent or round bun, as desired. Place on a parchment-lined baking sheet, seam side down. Cover and let rest for 15 minutes.
   Look for The buns should be plump and the seams well sealed to prevent leaking.
   Tip Keep the dough covered while shaping to prevent drying.
4. 4Brush and Bake
   Preheat the oven to 350°F (175°C). Brush the tops of the buns with the beaten egg yolk. Bake for 25 minutes, until deeply golden brown. Remove from the oven and immediately brush with olive oil for a shiny finish.
   Look for The buns should be evenly golden and sound hollow when tapped on the bottom.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, tent loosely with foil.

The buns should be neatly shaped, with no cracks or leaks. The egg wash should give them a shiny, golden appearance as they bake. The kitchen will smell wonderfully of fresh bread and toasted cheese. The buns should be puffed up and deeply browned when they come out of the oven.

Finishing and Serving

5. 5Cool and Serve
   Let the buns cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, tearing open to reveal the cheesy filling.
   Look for The cheese should be molten and stretchy when the bun is torn.
   Tip For the best texture, serve within an hour of baking.

After brushing with olive oil, the buns should have a beautiful sheen. They should be warm to the touch, with a soft crust that gives slightly when pressed. When torn open, the filling should be steaming and the cheese should stretch in long, gooey strands.

Common mistakes

One common mistake is overfilling the buns, which can cause them to burst during baking. Use about a tablespoon of filling per bun. Another is under-kneading the dough, which results in dense buns.

Knead until the dough is smooth and elastic, about 8-10 minutes. Also, avoid letting the buns rise for too long after shaping; they should only rest for about 15 minutes, or they may collapse in the oven.

How to tell it’s done

The buns are done when they are deeply golden brown on top and sound hollow when tapped on the bottom. The internal temperature of the dough should be at least 200°F (93°C) for a fully baked bread.

The egg yolk wash should be set and glossy, and the cheese inside should be fully melted and hot. If you're unsure, you can insert an instant-read thermometer into the center of a bun; it should read at least 200°F (93°C).

• Egg dishes: 160°F (71°C) in the thickest part