Soft Poğaça with cheese filling – Turkish yeast pastry

Ingredients for 1 servings:

• 125 ml milk, lukewarm
• 125 ml water, lukewarm
• 125 ml oil (e.g. sunflower oil)
• 1 egg(s), separated
• 2 tsp dry yeast or 0.5 cube fresh yeast
• ½ tsp salt
• 1 ½ tbsp sugar
• 400 g flour
• 150 g sheep’s cheese
• ½ bunch parsley, flat

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

makes about 12 rolls

Mix the milk, water, egg whites, and sugar with a wooden spoon. Add the yeast and mix again. Add the remaining ingredients. Do not add the flour all at once, but in two or three batches to check the consistency of the dough while kneading by hand. The dough should remain nice and soft. The oil will prevent it from sticking to your hands. Cover the dough and let it rise in a warm place for about 1.5 hours. In the meantime, chop the cheese and parsley and mix them together. Divide the risen dough into 12 equal pieces and roll them into balls between your hands. Spread each ball out with your fingers to about the size of a saucer and place the filling in the center. Pull the dough up from four sides with your fingers and press down to prevent it from expanding. Place the ball in a ball-shaped bowl with the flattened side down on a baking sheet lined with parchment paper. Repeat with the other balls. If you don’t want to make round poğaça, you can also fold the dough in half to form a semicircle. Press the edges firmly with your fingers. Place the filling on one half of the dough, not in the center. Finally, brush the egg yolk over the dough pieces. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes on the middle rack.