Turkish Karnıyarık Poğaça Buns: Juicy Stuffed Bread Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Measure the milk and water and warm them to about 110°F (43°C). Dice the tomatoes and pepper, and shred the cheese if not pre-shredded.

Set the oven to 350°F (175°C) when ready to bake. Have a clean surface for kneading and a baking sheet lined with parchment paper. Prepare the egg wash by beating the egg yolk with a teaspoon of water.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine warm milk, warm water, oil, egg white, yeast, sugar, and salt. Stir gently and let sit for 5 minutes until frothy. Add flour gradually, stirring until a soft dough forms. Turn out 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 until doubled, about 1 hour.
   Look for The dough is smooth, springy, and has doubled in size.
   Tip If the dough is too sticky, add a little more flour; if too dry, add a splash of warm water.
2. 2Prepare the Filling
   While the dough rises, cook the ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain excess fat. Add diced tomatoes, sweet pepper, and Turkish spice blend. Cook for 5 minutes until vegetables soften. Remove from heat and let cool slightly. Stir in shredded mozzarella cheese.
   Look for The beef is browned and the vegetables are tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the filling cool completely before stuffing to avoid melting the cheese too early.

At the end of this phase, the dough should be smooth, elastic, and doubled in size. The filling should be cooked, slightly cooled, and well-seasoned. The kitchen smells of browned beef and spices. The dough is springy to the touch and holds its shape when gently pressed.

Shaping and Scoring

3. 3Shape the Buns
   Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4-inch thick. Place a generous spoonful of filling in the center of each disc. Fold the dough over the filling and pinch the edges to seal, forming a boat shape. Place seam-side down on a parchment-lined baking sheet.
   Look for The buns are neatly sealed and boat-shaped.
   Tip Keep the dough covered with a towel while working to prevent drying.
4. 4Score and Brush
   Using a sharp knife, score a slit along the top of each bun, about 1/2-inch deep, to resemble a canoe. Brush the tops with beaten egg yolk for a golden shine.
   Look for The slits are clean and the buns are evenly coated with egg yolk.
   Tip Do not cut too deep or the filling may leak during baking.

The buns are neatly shaped, with sealed edges and a clean slit on top. They look like small boats ready for the oven. The egg wash gives them a glossy sheen. The filling is contained inside, with no leaks. The buns are uniform in size for even baking.

Baking and Serving

5. 5Bake the Buns
   Preheat the oven to 350°F (175°C). Bake the buns for 25 minutes, or until golden brown and puffed. The internal temperature of the filling should reach 160°F (71°C). Let cool on the baking sheet for 5 minutes before serving.
   Look for The buns are deep golden brown and the filling is bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tops brown too quickly, cover loosely with foil.

The buns are golden brown and puffed, with the filling bubbling through the slit. The aroma is irresistible—warm bread, meat, and melted cheese.

A skewer inserted comes out hot, and the internal temperature reaches 160°F (71°C). After a short rest, they are ready to tear open and enjoy.

Common mistakes

Overkneading the dough can make it tough, so stop as soon as it is smooth and elastic. If the dough doesn't rise, the yeast may be old or the liquid too hot. Make sure the filling is completely cool before stuffing, or it will make the dough sticky and hard to seal.

Don't overstuff the buns; leave a border to seal properly. Score the tops gently to avoid cutting through the filling. Baking at too high a temperature can burn the tops before the filling is hot.

How to tell it’s done

The buns are done when they are deep golden brown on top and sound hollow when tapped. The internal temperature of the filling should read 160°F (71°C) on an instant-read thermometer.

If you don't have a thermometer, insert a skewer into the center; it should come out hot, and the cheese should be visibly melted. Let them rest for 5 minutes before serving to allow the filling to set slightly.

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