Name: Turkish Cheese Pogacha - Savory Cheese Pastry Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 250 ml warm milk; 7 g instant yeast; 1 tbsp sugar; 1 tsp salt; 100 g butter; 1 piece egg; 300 g white cheese; 1 bunch fresh parsley; 1 piece egg yolk; 2 tbsp milk for brushing; 1 tbsp nigella seeds

Peynirli poğaça represents the heart of Turkish bakery culture, found in every neighborhood bakery and pastane across Turkey. These beloved cheese-filled pastries have been a breakfast staple for generations, often enjoyed with Turkish tea. The magic of cheese poğaça lies in its perfect balance of textures and flavors. The exterior boasts a golden, slightly crispy crust that yields to reveal layers of soft, buttery dough. Inside, the melted cheese creates pockets of creamy saltiness that complement the mild, yeasty flavor of the bread. When fresh from the oven, the aroma fills your kitchen with the comforting scent of baked cheese and butter. These versatile pastries work beautifully for any meal. Serve them warm for breakfast alongside Turkish tea or coffee, pack them for picnics, or enjoy them as an afternoon snack. The cheese filling stays wonderfully creamy even when cooled, making them perfect for lunchboxes. What makes homemade poğaça special is the tender, pillowy texture you achieve through proper kneading and rising. Each bite delivers that satisfying contrast between the soft dough and the rich cheese center, creating a deeply comforting eating experience that explains why these pastries hold such a cherished place in Turkish cuisine.

Ingredients

Instructions

Activate the yeast

Mix warm milk, sugar, and instant yeast in a large bowl. Let it sit at room temperature for 5-7 minutes until foamy and bubbly on top. Do not use milk that is too hot as it will kill the yeast.
Make the dough

Add melted butter, egg, and salt to the yeast mixture. Gradually add flour while mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. Do not add too much flour or the poğaça will be dense.
First rise

Place dough in an oiled bowl and cover with a damp cloth. Let it rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently poked. Do not let it over-rise or it will collapse.
Prepare cheese filling

Crumble white cheese into small pieces and mix with finely chopped parsley. Set aside at room temperature for 15 minutes to let flavors meld. Do not add salt as the cheese is already salty enough.
Shape the poğaça

Punch down risen dough and divide into 12 equal pieces. Roll each piece into a small circle, place 1-2 tbsp filling in center, then gather edges and pinch to seal. Place seam-side down on parchment-lined baking sheets. Do not overfill or they will burst during baking.
Second rise

Cover shaped poğaça with a kitchen towel and let rise for 30-40 minutes until puffed and light. They should spring back slowly when gently pressed. Do not skip this step or they will be heavy.
Prepare for baking

Preheat oven to 180°C. Mix egg yolk with milk for egg wash. Brush tops of poğaça with egg wash and sprinkle with nigella seeds. Let them sit for 5 minutes to absorb the wash. Do not brush too heavily or the tops will be too dark.
Bake until golden

Bake for 25-30 minutes until tops are golden brown and bottoms sound hollow when tapped. The internal temperature should reach 90°C. Do not open oven door during first 20 minutes or they may collapse.

Tips

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Cooking Tips

For extra fluffy poğaça, add 1 tbsp of yogurt to the dough - it creates a more tender texture and helps them stay soft longer.

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Alternatives

Replace white cheese with crumbled feta mixed with a little cream cheese to reduce saltiness, or use cottage cheese drained well for a milder flavor.

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Serving & Storage

Serve warm with Turkish tea for breakfast or as an afternoon snack. Store in airtight container for 2 days, or freeze for up to 1 month and reheat in oven.