Скачать или смотреть ULTIMATE SOFTNESS! Professional Bakery-Style Pagaka (Poğaça) Recipe | Guaranteed Fluffy Dough Techni

Welcome back to Culinary Compass! Are you ready to master the softest, most delicious savory buns you've ever tasted? This is our highly requested, Professional Bakery-Style Pagaka (Poğaça) recipe. Forget dry, stiff doughs—we focus on achieving ULTIMATE SOFTNESS through precise kneading and fermentation techniques, a crucial element of Gourmet baking.

We walk you step-by-step through the process, from activating the yeast with the perfect mix of warm liquid to incorporating the fat (butter or margarine) at room temperature. We guide you on the crucial step of kneading a very soft dough, which is essential for this recipe’s success. We also reveal the Professional Cooking Technique for the ideal egg wash (hint: mixing the yolk with vegetable oil prevents cracking and guarantees a beautiful golden-brown color!). This recipe yields about 24 perfect buns.

If you love Culinary Education and want consistent baking results, hit the like button and subscribe! Find the full, detailed ingredient list and instructions below so you can achieve the perfect texture test yourself.

***
BAKERY-STYLE PAGAKA RECIPE

Ingredients:
1 packet Instant Yeast (or 1/2 packet fresh yeast)
3 Tbsp Granulated Sugar
1 cup Warm Milk
1.5 cups Warm Water
1 cup Vegetable Oil
3 Eggs (2 yolks separated for topping)
~1 kg All-Purpose Flour (add gradually)
2 Tbsp Butter (or 100g room temperature margarine)
1 tsp Salt

Topping:
2 Egg Yolks
1 Tbsp Vegetable Oil

Instructions:
1. In a mixing bowl, combine yeast, sugar, warm milk, and warm water. Mix until dissolved.
2. Add oil and the remaining eggs (reserving 2 yolks for the wash). Whisk until incorporated.
3. Gradually add flour and salt. Add the room-temperature butter/margarine. Knead the dough, gradually adding more flour, until it is very soft and slightly sticky (approximately 1 kg total).
4. Cover the dough and let it rise in a warm spot for about one hour until doubled.
5. Deflate the dough and move it to the counter. Divide the dough into two halves, and divide each half into 12 equal pieces (24 pagakas total). Roll into smooth balls.
6. Let the dough balls rest for 15-20 minutes.
7. Shape the pagakas as desired (round or other forms) and place them on baking sheets.
8. Let the shaped pagakas proof in the pan for about 20 minutes.
9. Prepare the egg wash by mixing the reserved 2 egg yolks with 1 tbsp vegetable oil. Brush the mixture lightly onto the pagakas.
10. Bake in a preheated oven at 350°F (175°C) until they are nicely golden brown on both sides. Enjoy the perfect softness!