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                                                    Cheesy Turkish Pogaca (Pastry)


Cotton soft Turkish Pogaca with cheese filling is great for the breakfasts or for snacking. In Turkey; pogaca is most commonly made with Turkish white cheese (or feta cheese), but if you want, you can make it with various fillings; such as potatoes, olives, mince meat or nofilling. Generally, Turkish Pogaca with cheese filling with a cup of tea is prefered at breakfasts.     Because, it is very soft and its freshness lasted more than 5 days. 
       Also, we offer cotton soft Turkish Pogaca with Cheese Fillings for the elderly people who have chewing or swallowing difficulties.


TURKISH POGACA WITH CHEESE FILLING RECIPE
Note 1: First of all, when making this pogaca, everything should be stayed at room temperature. These ingredients (Yeast, milk, yogurt or  mineral water) make your pogaca very soft and keep softness-freshness up to 7 days. But If the ingredients are cold, your pogacas (pastries) will not be as soft as desired.  
Note 2: If you enjoy crusty pogaca more than the cotton soft pogaca; you should use Butter or margarine and vinegar instead of the milk, yogurt or mineral water

I  N  G  R  E  D  I  E  N  T  S  :

F o r   P o g a c a' s  D o u g h :
- 4 or 5 cups flour,
- 1cup warm milk,
- 10 grams of instant dry yeast
- 1/2 cup olive oil (or vegetable oil),
- 1 cup warm water
- 1 table spoon sugar and salt,
- 1 egg white,
- 1 cup yogurt (or mineral water),
For the Filling:
1 cup white cheese (or Feta cheese), crumbled,
1/2 cup or half bunch Parsley (chopped)
For Coating Pogacas' Top:
- 1 egg yolk and 1 tablespoon olive oil,
- Sesame seeds (or poppy seeds, nigella seeds),


P r e p a r e t i o n :


In a large mixing bowl, mix everything together (egg - white,  warm milk, yogurt, olive oil, Salt,  sugar, yeast). Knead mixture with your hands adding the flour gradually. In a short time you should get a soft dough (you should have a pliable and nonsticky dough). Then let it rest for 45 minutes. While the dough is ready, prepare your filling in a normal size bowl, stir in the crumbled white cheese (or feta cheese) and chopped parsley and mix them very well. Then take dough and make small-walnut sized balls (or make small rounds as big as half of your palm). Device the dough into 16 or 18 pieces and roll them in the palm of your hand. Then roll out the pieces with the help of rolling pin. Put a teaspoon of cheese mixture on one of the edges of the dough. Fold slightly the edges to the inside of the dough beginning with the top of the dough, roll the dough to the middle (like a bundle). Do the same procedure for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it (they shouldnt touch eachothers and should have some space to expand). In a small bowl whisk an egg yolk and tablespoon of olive oil. Using a brush (or your hand) spread this mixture on the pogacas. Then sprinkle sesame seeds (poppy seeds, nigella seeds) on each pogaca. Preheat the oven at 180°C (350 F), then bake them about 25 - 30 minutes, until they get golden color. 
(These ingredients make 16-18 pogacas. My pogacas are normal size.)

E N J O Y ......
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