Potato-Cheese Turkish Poğaça Buns with Golden Pull-Apart Crust

These Turkish poğaça buns are the ultimate savory pastry: a soft, golden yeast dough wrapped around a warm, spiced potato and onion filling with plenty of melted cheese. The first bite gives way to a pillowy crumb, and the cheese stretches in long, satisfying ribbons.

Perfect for breakfast, brunch, or a snack with tea, these buns come together with simple ingredients and a little patience. The dough is enriched with milk and oil, making it tender and pliable, while the filling is hearty and full of flavor.

Poğaça are a beloved Turkish pastry, often filled with cheese, potatoes, or olives, and served alongside tea. This version combines creamy mashed potatoes with sautéed onions and a generous amount of melting cheese, all wrapped in a soft, milk-enriched dough.

The buns are shaped into neat ovals, brushed with egg yolk, and baked until deeply golden, then finished with a brush of olive oil for a beautiful sheen. The result is a savory pastry that is both comforting and impressive, with a texture that is tender yet sturdy enough to hold the filling. Serve them warm, straight from the oven, for the best cheese pull experience.

Ingredients

Why this recipe works

The dough is enriched with warm milk and olive oil, which creates a tender, pliable crumb that stays soft for days. The milk adds richness and a slight sweetness, while the oil keeps the dough moist and easy to shape.

Kneading develops the gluten just enough to give the buns structure without making them tough, and the long rest allows the yeast to produce complex flavors and a light, airy texture.

The filling is a simple combination of mashed potatoes, sautéed onions, and cheese, but the balance is key. The potatoes provide a creamy base, the onions add sweetness and depth, and the cheese melts into gooey pockets throughout.

The spice blend, whether pul biber or paprika, adds a gentle warmth that complements the other ingredients without overpowering them. This filling is forgiving and can be adjusted to taste, making it a versatile choice for any occasion.

Notes and substitutions

For the best texture, use starchy potatoes like Russets or Yukon Golds for the mashed potatoes. They mash smoothly and absorb the flavors well. The sautéed onions should be cooked until soft and lightly caramelized to bring out their natural sweetness. The cheese should be a good melting variety, such as mozzarella, kashar, or a young cheddar, to get that stretchy, molten effect.

The dough is straightforward to make, but the key is to ensure the milk is warm, not hot, so it doesn't kill the yeast. If using instant yeast, skip the proofing step and mix it directly with the flour. The buns can be shaped in any oval form; they don't need to be perfect. If the dough is sticky, add a little extra flour, but be careful not to add too much, as it can make the buns dense.

• active dry yeast: instant yeast (use 1 3/4 tsp, no need to proof in liquid)
• all-purpose flour: bread flour (for a slightly chewier texture)
• mozzarella or kashar cheese: any good melting cheese, such as provolone or young cheddar
• Turkish spice blend: a pinch of smoked paprika and a pinch of cayenne

Equipment

• Large mixing bowl
• Clean kitchen towel
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Chef's knife
• Cutting board