Ingredients

• 500 g bread flour
• 200 ml warm milk
• 7 g active dry yeast
• 2 tbsp sugar
• 80 g butter
• 1 piece egg
• 1 tsp salt
• 600 g potatoes
• 100 g white cheese
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 1 tsp black pepper
• 1 piece egg yolk
• 2 tbsp sesame seeds

Instructions

1. Activate the yeast

   Combine warm milk, yeast, and sugar in a small bowl. Let stand for 8-10 minutes until foamy and doubled in size. The mixture should bubble actively and smell yeasty. Do not use milk that's too hot as it will kill the yeast.

2. Make the dough

   Mix flour and salt in a large bowl. Add the yeast mixture, melted butter, and beaten egg. Knead on medium speed for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Do not add too much flour or the poğaças will be dense.

3. First rise

   Place dough in an oiled bowl, cover with damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently pressed. Do not let it over-proof or the texture will be compromised.

4. Prepare potato filling

   Boil peeled potatoes over medium-high heat for 20-25 minutes until fork-tender. Drain and mash until completely smooth. Mix in crumbled cheese, chopped herbs, salt, and pepper while warm. The filling should be creamy but not wet. Do not add liquid or the poğaças will become soggy.

5. Shape the poğaças

   Punch down dough and divide into 12 equal pieces. Roll each into a 4-inch circle on low heat. Place 2 tbsp filling in center, gather edges, and pinch to seal completely. The seam should be tight and smooth. Do not overfill or they will burst during baking.

6. Second rise

   Place sealed poğaças seam-side down on parchment-lined baking sheets. Cover and let rise for 30-40 minutes until puffed and soft to touch. They should increase in size by half. Do not skip this step or they will be dense.

7. Bake the poğaças

   Preheat oven to 375°F. Brush tops with beaten egg yolk and sprinkle with sesame seeds. Bake for 22-25 minutes until golden brown and hollow-sounding when tapped. The tops should be evenly colored. Do not overbake or they will become dry.

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