Name: Turkish Cheese Stuffed Çörek - Soft Braided Bread with Feta
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 250 ml warm milk; 2 tsp active dry yeast; 2 tbsp sugar; 1 tsp salt; 60 g butter; 1 piece egg; 200 g feta cheese; 1 piece egg yolk; 2 tbsp sesame seeds

Peynirli çörek represents the heart of Turkish bakery culture, found in every neighborhood fırın across Turkey. This beloved braided bread combines the comforting sweetness of enriched dough with the sharp, tangy flavor of Turkish white cheese or feta. The magic of çörek lies in its texture contrast - the exterior develops a beautiful golden crust that's slightly crispy, while the interior remains incredibly soft and fluffy. As you bite through, you'll encounter warm pockets of melted cheese that create delightful stretchy pulls. The subtle sweetness from a touch of sugar in the dough balances perfectly with the salty cheese filling. The aroma while baking is absolutely heavenly - yeasty bread mingling with the rich scent of butter and cheese. Each bite delivers layers of flavor: the mild sweetness of the bread, the tangy saltiness of the cheese, and the nutty crunch of sesame seeds on top. The bread stays moist for days, making it excellent for meal prep or feeding a crowd. Serve this warm from the oven for breakfast alongside Turkish tea, or pack it for picnics and lunch boxes. It's equally delicious at room temperature and can be gently reheated to restore that fresh-baked warmth and melt the cheese again.

Ingredients

Instructions

Activate yeast mixture

Warm the milk to 37°C (lukewarm to touch). Dissolve sugar in the warm milk, then sprinkle yeast on top. Let stand for 8-10 minutes until foamy and bubbly on surface. The mixture should smell yeasty and increase in volume. Do not use hot milk as it will kill the yeast.
Make dough base

Melt butter and let cool slightly. In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, and whole egg. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. The dough will look rough and sticky at this stage. Do not add extra flour yet.
Knead until smooth

Turn dough onto a lightly floured surface. Knead vigorously for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked gently. Add flour sparingly if needed. Do not over-flour as this makes the bread dense.
First rise

Place dough in an oiled bowl, turning to coat all sides. Cover with damp kitchen towel. Let rise in a warm spot for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not rush this step or the bread will be dense.
Prepare cheese filling

While dough rises, crumble feta cheese into small, uniform pieces about 5mm in size. Pat dry with paper towels to remove excess moisture for 10 minutes. The cheese should be well-drained but still creamy. Do not use wet cheese as it will make the dough soggy.
Shape and fill

Punch down risen dough and turn onto lightly floured surface. Roll into a 40x25cm rectangle. Spread crumbled feta evenly over the surface, leaving 2cm border on all sides. Roll tightly from the long side into a log. The roll should be firm but not so tight it tears. Do not overstuff with cheese.
Form braided shape

Cut the filled log lengthwise down the middle, exposing the cheese filling. Twist the two halves around each other 4-5 times, keeping cut sides facing up to show the filling. Form into a circle and pinch ends together firmly. The braid should look rustic and show cheese layers. Do not worry about perfect symmetry.
Final rise and bake

Place shaped çörek on parchment-lined baking sheet. Cover lightly with towel and rise for 30-40 minutes until puffy. Brush with beaten egg yolk and sprinkle with sesame seeds. Bake at 180°C for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Do not open oven door during first 20 minutes.

Tips

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Cooking Tips

For extra fluffy texture, let the dough rise slowly in the refrigerator overnight after the first rise, then bring to room temperature before shaping. This develops better flavor and creates a more tender crumb.

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Alternatives

Replace feta with Turkish white cheese (beyaz peynir) for authentic flavor, or use cottage cheese mixed with a pinch of salt for a milder taste. Ricotta works too but drain it well and add extra salt.

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Serving & Storage

Serve warm with Turkish tea or coffee for breakfast. Store covered at room temperature for up to 3 days, or freeze sliced portions for up to 3 months. Reheat in 150°C oven for 5 minutes to restore softness.