Servings : Yields 20-24 buns
‘Pogaça’ is a traditional Turkish recipe that yields the very softest, fluffiest buns out of my entire dough collection! It’s an easy dough to put together and work with. Added bonus is that this very same dough can work for just about any bread/bun shape, filled or otherwise. I usually use it to make simple round buns with whichever filling I have on hand. Link to my fillings folder given below.
Ingredients for Pogaca Dough
- 3/4 cup milk (150 ml)
- 3/4 cup water (150 ml)
- 3/4 tbsp instant yeast
- 1 tbsp sugar
- 2 tbsp milk powder
- 1/3 cup vegetable oil (70 ml)
- 2 tbsp plain yoghurt (optional)
- 2 tsp salt
- 3 1/2 to 4 cups all purpose flour
Other Ingredients
- Filling to stuff buns, linked below (options include cheese, spinach, feta, chicken, minced meat, etc)
- 1 egg yolk plus 1 tsp milk (for egg wash)
- sesame seeds (for sprinkling over the buns)
- some butter (for brushing buns after baking)
Instructions
Mix the milk and water in a pan and warm slightly, take care not to overheat. In a large kneading bowl, pour in the water and milk mixture, and then sprinkle in the yeast and sugar. Cover and set aside for about 10-15 minutes until the yeast blooms and becomes puffy to indicate that the yeast is activated.
Add in the oil and yoghurt and mix with a spoon. Then add the milk powder, salt and gradually add in 3 cups of flour while stirring. Keep adding the rest of the flour a little at a time until the dough comes together. You may need between 3 and a half up to 4 cups of flour but be careful not to add the last cup all at once.
Turn the dough out onto a lightly floured surface and knead well for about 5-6 minutes or until the dough is smooth, soft and elastic.
Lightly coat the ball of dough with oil and put it back into the bowl, cover and allow the dough to rise to double its size, roughly 30-60 minutes depending on how warm or cold your kitchen is.
Section off the dough and use as required, you can fill it or use it to make plain dinner rolls or flat breads, the options are limitless.
Fillings folder HERE.
Once shaped, place the buns on an oiled tray and cover with a light cloth. Let them rise again for another 20 minutes, then brush the tops with an egg yolk beaten with 1 tsp milk. Sprinkle sesame seeds if you like. Bake in a preheated oven at 180 C for 15 to 20 minutes or until golden.
Brush the buns with a little butter immediately they come out of the hot oven, and then place them under a towel to ensure they retain their softness. Once cooled, refrigerate them for up to a week or freeze for up to a couple of months.
Enjoy!
السلام عليكم و رحمة الله و بركاته Sr Fouzia
How do we make the spinach and feta or spinach and ricotta filling for this bun? And what filling do u personallly like in these buns.
جزاكم الله خيرا
Aoa.
I want to ask the difference between all purpose flour and maida. Are they same or different? When I knead maida it tend to get sticky and difficult to knead. So I use oil. Last time my dough didn’t rise was it because of using oil more then recommended quantity?
Maida is the same as AP flour. Did you test the yeast out as recommended in the recipe before adding the flour? The oil should not hinder the dough at all.
I like to new more recipe