Peynirli Poğaça (Turkish Cheese Buns)

Ingredients

For 12 portions

• 🌾 450g flour
• 🥄 7g yeast
• 🥛 120ml milk
• 🥛 100ml yogurt, whole milk, plain
• 🏺 100ml sunflower oil
• 🍳 1.5 medium egg
• 🍚 1 Tbsp sugar
• 🧂 1 Tsp salt
• 🧀 200g feta cheese
• 🌿 15g parsley
• 🌰 1 Tbsp sesame seeds
• 🌿 1 Tsp nigella seeds

Method

1. Warm the milk until just lukewarm. Stir in the yeast and sugar and leave for 10 minutes until foamy.
2. Mix the flour and salt in a large bowl. Add the yeast mixture, yogurt, oil and 1 whole egg, and knead for 5–6 minutes to a soft, smooth dough that barely sticks.
3. Cover and leave somewhere warm for 45 minutes, until doubled.
4. Crumble the feta (Turkish beyaz peynir if you can find it) and mix it with the chopped parsley.
5. Divide the dough into 12 balls. Flatten each into a 10 cm round, add a spoonful of filling, fold over into a half moon and pinch the edge firmly to seal.
6. Place on a tray lined with baking paper, cover and leave for 20 minutes. Heat the oven to 180°C (160°C fan).
7. Brush with the remaining beaten egg yolk and scatter with the sesame and nigella seeds. Bake for 22–25 minutes until deep golden. Eat warm.