Soft Turkish Poğaça Buns with Potato and Cheese Filling Tips, FAQ & printable recipe

Tips for success

For the fluffiest buns, make sure your yeast is fresh and active. If the mixture doesn't froth after 5 minutes, the yeast may be dead and you'll need to start over.

Use a kitchen scale to measure flour for the most accurate results, but if using cups, spoon the flour into the cup and level it off. This prevents packing too much flour into the dough.

When shaping the buns, keep the dough covered with a damp towel to prevent a skin from forming. If the dough sticks to your hands, lightly flour them. For a more uniform look, you can weigh each piece of dough to ensure they're equal. The buns can be brushed with egg wash twice for an even deeper color.

Variations

• Spinach and Feta: Replace the potato filling with a mixture of sautéed spinach, crumbled feta, and a little dill. Omit the caramelized onions if desired. Bake as directed.
• Spicy Beef: Brown 1/2 pound ground beef with onions and Turkish spices like cumin and paprika. Mix with a little cheese and use as filling. Ensure the beef is cooked to 160°F (71°C) before filling.
• Herbed Dough: Add 1 tablespoon of dried oregano or thyme to the flour for an herby flavor. You can also brush the baked buns with garlic-infused olive oil.
• Sweet Version: For a sweet twist, fill the buns with a mixture of ground walnuts, sugar, and cinnamon. Brush with egg yolk and bake, then dust with powdered sugar.

Storage and make-ahead

Fridge

Store baked buns in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes.

Freezer

Freeze unbaked shaped buns on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Reheat

Reheat frozen baked buns in a 350°F (175°C) oven for 10 minutes, or until heated through.

Store leftover buns in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.

Avoid microwaving, as it can make the buns tough and the cheese rubbery. If the buns are stale, you can refresh them by wrapping in foil and heating in the oven.

You can prepare the dough and filling a day ahead. After making the dough, let it rise once, then punch it down and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes before shaping.

The filling can also be made ahead and refrigerated; let it come to room temperature before using. Shaped buns can be frozen before baking; see freezing instructions.

Serving ideas

Serve these poğaça buns warm, ideally within an hour of baking, when the cheese is at its most molten and the crust is crisp. They're wonderful on their own or with a side of Turkish tea or ayran.

For a heartier meal, serve them alongside a fresh salad or soup. They also make a great addition to a brunch spread, offering a savory contrast to sweet pastries.

If you have leftovers, they're still delicious at room temperature, though the cheese won't be as stretchy. You can also split them and toast them lightly. For a party, you can make smaller, bite-sized versions by dividing the dough into 24 pieces and adjusting the baking time to about 15-18 minutes.

Frequently asked questions

Recipe card

Soft Turkish Poğaça Buns with Potato and Cheese Filling

Prep 30 minCook 25 minRest 1 hTotal 1 h 55 minServes 12

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1 egg white
• 1 tsp salt
• 5 cups all-purpose flour
• 2 cups mashed potatoes
• 1 cup caramelized onions
• 1 1/2 cups kaşar cheese, shredded
• 1 egg yolk, beaten
• 2 tbsp olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

42 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.