Скачать или смотреть The Softest Turkish Pogaça Recipe for School Lunchboxes 🥮 | Buttery Savory Buns That Stay Fresh

Welcome back to Culinary Compass! Today, we are mastering the art of Pogaça (Pagasa), the incredibly soft, yeasted Turkish savory bun that is absolutely perfect for meal prepping and, crucially, for back-to-school lunchboxes. This rich, buttery dough, enhanced with both milk and yogurt, guarantees a pastry that remains tender and delicious even when cold—a major win for packed lunches.

In this episode, we share professional techniques for achieving that beautiful, airy crumb. Learn the secret to handling a buttery dough, the precise steps for kneading and dual-stage proofing, and the special shaping method (turning the dough inside-out) that ensures a flawless, smooth top surface. We experiment with various fillings, including traditional diced cheddar, creamy mashed potato, and our favorite: homemade olive paste and a savory walnut/tomato spread, showing you how to customize these buns using leftovers.

Enjoy the final video from Gaziantep! If you're looking for an alternative to store-bought bread or dry snacks, this Pogaça recipe is highly reliable and freezer-friendly. Try it with confidence!

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🍳 BUTTERY POGAÇA RECIPE (Approx. 12 Buns)

INGREDIENTS:

For the Dough:
1 cup (200ml) Warm Milk
1/2 Tbsp Sugar
1 packet (10g) Instant Dry Yeast
1 Teacup Vegetable Oil
1/2 Teacup Yogurt
1 Medium Egg White (Yolk reserved for wash)
100g (3.5 oz) Softened Butter
4.5 to 5 cups All-Purpose Flour (Adjust as needed)
1/2 Tbsp Salt

For the Filling (Choose one or more):
60-70g Diced Cheddar Cheese
Mashed Potato Filling
Olive Paste
Tomato & Walnut Spread

For the Topping:
1 Egg Yolk (mixed with a splash of milk or water)
Sesame Seeds

INSTRUCTIONS:
1. Combine warm milk, sugar, and yeast. Let proof slightly.
2. Add oil, yogurt, egg white, and softened butter. Mix well.
3. Gradually add flour and salt. Knead for 3-4 minutes until smooth (dough should be soft but not sticky).
4. Bulk Fermentation: Cover and let rise until doubled/tripled (approx. 50 minutes).
5. Punch down the air and divide into 12 equal balls.
6. Shaping: Turn each ball inside out, flatten, add filling, and seal tightly. Place seam-side down on a parchment-lined baking sheet.
7. Score a vertical slit in the middle of each bun.
8. Brush with egg yolk wash and sprinkle with sesame seeds.
9. Pan Proofing: Rest for 30 minutes until the score marks expand slightly.
10. Bake: Place in a preheated oven at 350°F (180°C) for approximately 30 minutes, or until deeply golden brown. Do not overbake to maintain softness.