The favorite for tea time: How to make soft, fluffy poğaça

Pamuk poğaça gets its name from its soft, fluffy texture and remains a favorite at Turkish breakfast and tea tables. This version uses a cheese filling and a yeast-based dough.

For the dough, combine one cup of warm milk, one cup of warm water, instant yeast and sugar in a large mixing bowl. Let the mixture stand for a few minutes so the yeast can activate. Add vegetable oil and one egg white, then gradually mix in salt and five to six cups of flour.

Knead until the dough is soft and slightly sticky. Cover it and leave it in a warm place for about an hour. When it has roughly doubled in size, tear off mandarin-sized pieces. Flatten each piece slightly, add white cheese or curd cheese to the center, then seal and shape it into a round pastry.

Arrange the pastries on a baking tray lined with parchment paper and leave them to rise briefly once more. Brush the tops with egg yolk and sprinkle them with sesame seeds or nigella seeds. Bake in a preheated 180°C oven for about 20 to 25 minutes, until golden. Let them rest for a few minutes before serving.