Fluffy Pogaca Peasant Buns Food

POGACA (SERBIAN BREAD)

Steps:

• Preheat oven to 325 degrees.
• Dissolve yeast in warm water.
• Add sugar oil and egg.
• Gradually stir in flour until combined and soft dough forms.
• Knead in bowl for 1 minute.
• Place dough in greased bowl, cover, and let rise until doubled.
• Roll on floured board into large, slightly flattened circle.
• Prick with fork all over.
• Brush top with oil or butter and let sit 20 minutes.
• Bake for 30 minutes, or until lightly browned.

FLUFFY POGACA (PEASANT BUNS)

Steps:

• Mix sugar and yeast with milk.
• Combine flour, oil, salt, and mineral water in large bowl.
• Add milk mixture and mix well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough.
• Cover with moist cloth and let rest for 45 minute.
• Chop the parsley and mix it with cheese.
• PREHEAT oven to 350 degrees F or 180 degrees Celsius.
• Take a small piece of dough and flatten with your hands.
• Put a teaspoon of cheese mixture on it , close up folding the edges upwards like a bundle, and repeat with remaining dough.
• Place a parchment paper on a baking sheet and place the pogacas on it.
• The FOLDED side of pogacas should be at the bottom to have a ball shape.
• Coat each with egg yolk and a sprinkle of poppy seeds.
• Bake about 30 minutes, or until they get golden.

TURKISH POGACA RECIPE

Steps:

• Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and non-sticky dough. Cover it with a moist cloth or plastic wrap and let it rest for 45 min-1 hour.
• Chop the parsley and mix it with cheese.
• Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
• Preheat the oven at 180C.
• Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 20-30 minutes or golden.

SIMIT POğAçA

Steps:

• Heat the milk in a heatproof bowl in the microwave or in a pan over a low heat until lukewarm. Add the yeast and sugar, then leave to stand for 15 mins until frothy. Tip the egg yolks, flour, butter and ½ tsp salt into the bowl of a stand mixer fitted with a dough hook, and add the warm milk mixture. Knead for 10 mins - the dough should be tacky. Or, knead by hand for about 15 mins.
• Cover and leave to prove for at least 1-2 hrs until doubled in size, or chill overnight. If you're proving at room temperature, chill the dough for 30 mins after it has doubled to make it easier to work with.
• Meanwhile, prepare the filling. Combine the olives, both the cheeses and the parsley, then set aside. Roll the dough out on a lightly floured work surface into a large rectangle (about 46 x 30cm).
• Spread the pepper paste all over the dough. With a long side facing you, scatter the filling over the half of the rectangle that's closest to you, then fold the other half over that to enclose the filling. Gently roll out the dough again to help the filling stick to the dough, then cut the rectangle vertically into 20 x 2½cm strips. Working with one strip at a time, fold the strip loosely in half, then holding it at both ends, twist, then gently pull the loose ends through the loop.
• Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Lay the simit on the sheet and brush with the beaten egg. Sprinkle over the sesame and nigella seeds, then leave to rest on the baking sheet for about 20 mins.
• Bake for 25-30 mins, or until golden brown. Leave to cool slightly on the sheet before serving.

TURKISH POGAçA

Steps:

• Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
• Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
• Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
• Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

TURKISH POGACA

Steps:

• Mix everything together except the egg yolk.
• Wait for 1 hour for batter to double.
• Make small rounds as big as half of your palm.
• Press it with your fingers to make it as big as your palm.
• Mix feta cheese and parsley.
• Put the mixture into these small rounds and close it and round it again.
• Place it on the oiled oven sheet.
• Brush all the batch with the egg yolk.
• Place it in the preheated oven for 30-40 minutes in 350°F.
• Put poppyseed on the batch as desired.