These lovely Pogaca come out very puffy and spongy. These are type of pogaca that are sold in patisseries, if you are looking for typical home made version of pogaca take a look at this recipe.
I make them with fresh yeast, but dry yeast will also do. The key is letting the dough rise right after making the dough and later after giving shape and after placing each bun on the oven tray. Once on the tray do not move them around as they might loose their puffiness.
I have used white (you can substitute with salad feta) cheese and parsley for stuffing. Minced and sautéed meat, cheddar cheese or boiled and mashed potatoes and even leaving it plain will work too.
Although there is passive time involved, these Puffy Poğaça bakes rather quickly, about 20 minutes is enough to obtain a golden colour on the top and on the bottom.
I have made mine huge and got 15 of them, you can make smaller ones if you choose. They freeze well too.
Enjoy whenever you are hungry and let me know how you did in the comments.
Puffy Savoury Pastry / Pastane Poğaçası
Ingredients
Dough
- 10 grams fresh yeast or dry yeast
- 100 millilitres warm water
- 2 tablespoons sugar
- 200 grams plain yogurt
- 2 egg whites
- 100 millilitres olive oil
- 1 teaspoon salt
- 1 +/- kilogram flour
To spread on top
- 2 egg yolks
- 1 teaspoon nigella seeds optional
- 1 teaspoon sesame seeds optional
Filling
- 150 grams white/feta cheese
- 5-6 stalks parsley
Instructions
- Crumble the yeast. Add 100 milliliters of warm water. The warmth of the water should be warm enough to keep your little finger in it for a count of 5. Mix well.
- Then add one by one and while continuously mixing: yogurt, olive oil, egg whites and salt.
- Then start adding the flour. Stop adding when the mixture turns into a soft dough that does not stick to your hands too much.
- Sprinkle the top and the bottom of your dough with flour. Cover with a clean towel or a stretch folio. Set aside in a warm place for at least 30 minutes. Keeping in the oven at 50 degrees Celsius is also a good idea.
- When time is up. Place the dough in your working place and cut to large lemon sized equal pieces.
- Make a small ball of each piece in your hands. Flatten the ball and in the middle add the filling mixture. Cover the sides to hide the filling and make it have a ball shape again.
- Put each ball on an oven tray with paper sheet with the flat side facing upwards.
- Rest the oven tray for additional activation of the dough for at least 45 minutes.
- Do not move the buns after this stage or they will loose their puffiness.
- When time is up whisk the egg yolks and spread on top of each ball with an egg brush.
- Sprinkle some nigella seeds and/or sesame seeds if you like.
- Cook in a preheated oven at 180 degrees for about 20 minutes until golden on top and on the bottom.