Soft Potato and Cheese Stuffed Poğaça Buns

These potato and cheese stuffed Turkish poğaça buns are the ultimate savory pastry: a pillowy soft, golden-baked dough wrapped around a creamy, spiced potato filling with caramelized onions and melty kaşar cheese.

Each bite offers a satisfying contrast of tender bread and rich, flavorful filling. Perfect for breakfast, brunch, or a snack, these buns are surprisingly simple to make and sure to become a favorite in your kitchen.

Poğaça is a beloved Turkish pastry, often enjoyed with tea or as a hearty snack. This version is stuffed with a savory mixture of mashed potatoes, sweet caramelized onions, and aromatic spices, plus a generous amount of kaşar cheese that melts into gooey strings.

The dough is enriched with milk, oil, and egg white, giving it a soft, brioche-like texture that stays tender for days. Baked until deeply golden and brushed with olive oil, these buns are irresistible warm from the oven.

Ingredients

Why this recipe works

The dough is made with warm milk and water, which activates the yeast and creates a soft, supple crumb. The addition of oil and egg white enriches the dough without making it heavy, resulting in buns that are pillowy and tender.

The long rise allows the gluten to relax, making the dough easy to shape and giving the finished buns a light, airy texture.

The filling is a simple but flavorful combination of mashed potatoes, caramelized onions, and warm spices like cumin and paprika. The potatoes provide a creamy base, while the onions add sweetness and depth.

The kaşar cheese is added just before shaping, so it melts into strings without making the filling too wet. This balance ensures every bite is savory, satisfying, and perfectly moist.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese with excellent melting properties. If unavailable, substitute with mozzarella, provolone, or a mix of mozzarella and cheddar. For a more authentic flavor, look for kaşar in Middle Eastern or specialty stores. The cheese should be shredded fresh for the best melt.

The dough can be made ahead and refrigerated after the first rise; bring it to room temperature before shaping. The filling can also be prepared a day in advance and stored in the fridge. These buns are best eaten fresh but can be stored in an airtight container for up to 2 days and reheated in a low oven.

• kaşar cheese: Use mozzarella, provolone, or a mix of mozzarella and cheddar for a similar melt and flavor.
• active dry yeast: Use instant yeast; reduce the amount to 2 teaspoons and mix directly into the flour.
• all-purpose flour: Bread flour works well for a slightly chewier texture; use the same amount.
• vegetable oil: Melted unsalted butter or olive oil can replace the vegetable oil for a richer flavor.

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Potato masher
• Skillet for onions
• Baking sheet
• Parchment paper
• Pastry brush