Adorable Turkish Bunny Poğaça Buns with Sausage Surprise Tips, FAQ & printable recipe

Tips for success

For the best results, use a kitchen scale to measure flour accurately. The dough should be soft but not sticky. If it's too sticky, add a little more flour; if too dry, add a splash of milk.

When shaping the bunnies, keep the dough covered with a damp towel to prevent it from drying out. Use a sharp knife to cut the ropes evenly for uniform buns.

To get a perfectly golden crust, brush the buns with egg wash just before baking. If you want a softer crust, brush with butter immediately after baking. For extra shine, you can brush with a little honey mixed with water.

These buns are best served warm, but they can be stored in an airtight container for up to 3 days. Reheat in a 300°F (150°C) oven for 5-10 minutes to refresh.

Variations

• Cheese Filling: Replace the sausage with a cube of mozzarella or feta cheese. The cheese will melt and create a gooey, savory center. Adjust baking time if needed.
• Herb Dough: Add 1 tablespoon of dried herbs such as oregano, thyme, or rosemary to the dough for an aromatic twist. This pairs well with the sausage or cheese filling.
• Sweet Version: Omit the sausage and increase the sugar to 1/4 cup. Fill with a small piece of chocolate or a dollop of jam. Brush with butter and sprinkle with cinnamon sugar after baking.
• Vegan Option: Use plant-based milk, oil, and vegan butter. Replace the egg wash with a mixture of plant milk and maple syrup. Use vegan sausage or omit the filling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to refresh.

Freezer

Freeze baked buns for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10-12 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds for a quick warm-up.

Store any leftover buns in an airtight container at room temperature for up to 3 days. To keep them soft, place a piece of bread in the container to absorb excess moisture.

For longer storage, freeze the buns in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature or reheat directly from frozen in a 350°F (175°C) oven for 10-12 minutes.

The dough can be prepared the night before and refrigerated after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours. The next day, let it come to room temperature for 30 minutes before shaping.

The shaped buns can also be refrigerated for a few hours before baking, but you may need to add a few minutes to the baking time. Alternatively, freeze the unbaked shaped buns and bake directly from frozen, adding 5-7 minutes to the baking time.

Serving ideas

Serve these bunny buns warm as part of a breakfast spread with tea or coffee. They also make a delightful addition to a brunch buffet, alongside fresh fruit and yogurt. For a savory twist, pair them with a bowl of soup or salad for a light lunch. The buns are best enjoyed fresh out of the oven, but they are still delicious at room temperature.

For a fun presentation, arrange the bunnies on a platter with fresh herbs or edible flowers. You can also serve them with a side of honey or jam for a sweet-savory combination. If serving at a party, place them on a wooden board with small bowls of dipping sauces. These buns are sure to be the star of any gathering.

Frequently asked questions

Recipe card

Adorable Turkish Bunny Poğaça Buns with Sausage Surprise

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 12

Ingredients

• 2 cups warm milk
• 1/2 cup vegetable oil
• 1 packet active dry yeast (2 1/4 tsp)
• 2 tbsp granulated sugar
• 1 tsp salt
• 4 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 12 small cooked sausage slices
• 1 egg yolk
• 1 tbsp milk (for wash)
• 1 tsp nigella seeds (for eyes and nose)

Instructions

1. In a large bowl, combine the warm milk, vegetable oil, and active dry yeast. Let stand for 5 minutes until frothy. Stir in the sugar, salt, and 2 cups of flour. Mix until a sticky dough forms. Gradually add the remaining flour, 1/2 cup at a time, 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 with a towel, and let rise in a warm place until doubled, about 1 hour.
2. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope about 8 inches long. Brush each rope with melted butter. Fold the rope in half to form a U shape, then twist the two ends together to create the bunny ears. Place on a parchment-lined baking sheet. Tuck a sausage slice into the center of each bunny face, pressing gently.
3. Press two nigella seeds onto each bunny for the eyes and one for the nose. In a small bowl, whisk together the egg yolk and milk. Brush the egg wash generously over each bunny, covering the dough completely.
4. Preheat the oven to 325°F (170°C). Bake the bunny buns for 20-22 minutes, until golden brown and puffed. The internal temperature of the dough should reach 190°F (88°C) for fully baked bread.
5. Remove the buns from the oven and immediately brush the warm buns with melted butter. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm, tearing open to reveal the soft, pillowy crumb and savory sausage surprise.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

38 g

Fat

15 g

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