Potato-Cheese Turkish Poğaça Buns with Golden Pull-Apart Crust Step-by-step instructions

Before you start

Before starting, measure all ingredients and make sure the milk and water are warm to the touch, about 110°F (43°C). If using active dry yeast, dissolve it in the warm water with a pinch of sugar and let it foam for 5 minutes.

Prepare the mashed potatoes ahead of time, ensuring they are smooth and not too wet. Sauté the onions in a little oil until golden and set aside. Have all equipment ready, including a large bowl, a baking sheet lined with parchment, and a pastry brush.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, stir together the warm milk, warm water, olive oil, yeast, sugar, and salt. Let stand for 5 minutes until the yeast is foamy. Add the flour and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rest for 1 hour, until doubled in size.
   Look for The dough should be soft, smooth, and spring back when pressed with a finger.
   Tip Knead firmly but gently; over-kneading can make the buns tough.
2. 2Prepare the Filling
   While the dough rises, combine the mashed potatoes, sautéed onions, shredded cheese, and Turkish spice blend in a bowl. Mix until thoroughly combined. Taste and adjust seasoning with salt if needed. Set aside at room temperature.
   Look for The filling should be thick, well-mixed, and hold together when pressed.
   Tip Make sure the potatoes are well-drained and not too wet, or the buns may become soggy.

At the end of this phase, the dough should be doubled in size, soft, and pillowy. When you press a finger into it, the indentation should remain.

The filling should be well-combined, with the cheese evenly distributed, and it should smell savory and inviting. The onions should be golden and sweet, and the potatoes creamy. Taste the filling and adjust the salt if needed.

Shaping and Egg Wash

3. 3Shape the Buns
   Punch down the risen dough and divide it into 12 equal pieces. On a lightly floured surface, roll each piece into a 5-inch oval. Place about 2 tablespoons of filling in the center of each oval. Fold the dough over the filling and pinch the edges firmly to seal. Gently roll the bun to form a neat oval shape. Place the buns seam-side down on a parchment-lined baking sheet, leaving space between them.
   Look for The buns should be evenly shaped, with no filling leaking out.
   Tip If the dough springs back while rolling, let it rest for a few minutes before continuing.
4. 4Apply the Egg Wash
   In a small bowl, beat the egg yolk with 1 tablespoon of water. Using a pastry brush, gently brush the top of each bun with the egg wash. This will give them a deep golden color as they bake.
   Look for The buns should be evenly coated with a thin layer of egg wash.
   Tip Avoid letting the egg wash drip down the sides, as it can stick to the pan.

The buns should be neatly shaped ovals, with no cracks or leaks. The egg wash should be evenly applied, giving them a glossy, golden appearance. They should be evenly spaced on the baking sheet to allow for expansion. The dough should feel soft and pliable, and the filling should be completely enclosed. If any filling is visible, press the edges to seal them.

Baking and Finishing

5. 5Bake the Buns
   Preheat the oven to 350°F (175°C). Bake the buns for 25 minutes, until deeply golden brown and puffed. The filling should be hot and the cheese melted. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
   Look for The buns should be deep golden brown and sound hollow when tapped on the bottom.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake on the center rack for even heat distribution.
6. 6Brush with Olive Oil
   Immediately after removing the buns from the oven, brush the tops with olive oil. This adds shine and softens the crust slightly. Let the buns cool on the baking sheet for 5 minutes before serving.
   Look for The buns should have a glossy, appetizing sheen.
   Tip Brushing while hot helps the oil soak into the crust for extra flavor.

The buns should be deeply golden brown, puffed, and aromatic. The cheese should be visibly melted and bubbling, and the tops should be glossy from the egg wash. After brushing with olive oil, they should have a beautiful sheen. When you pull one apart, the cheese should stretch in long strands, and the interior should be soft and fluffy.

Common mistakes

One common mistake is over-kneading the dough, which can make the buns tough and dense. Knead just until the dough is smooth and elastic, about 8 minutes. Another is using cold milk, which will slow the yeast and result in a longer rise.

Make sure the milk is warm but not hot. Also, be careful not to overfill the buns, as the filling can leak out during baking, causing the buns to stick to the pan and lose their shape. Seal the edges well.

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 filling should reach at least 160°F (71°C) to ensure the eggs in the egg wash are fully cooked.

If you have a thermometer, insert it into the center of a bun; it should read 160°F (71°C) or higher. Let the buns cool for at least 5 minutes before serving, as the filling will be very hot.

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