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Yuva active dry yeast 100g

Serves 6

For the dough:
10g Yuva Active Dry Yeast
500g flour
287g milk
10g salt
40g sugar
1 egg
80g butter
For the filling:
250g white cheese
Half a bunch of parsley, chopped
For the glaze:
1 egg and 1 egg yolk, beaten together
*For the best results, first bring the ingredients to room temperature.

Dissolve the yeast in the milk.
Mix the flour, yeast, sugar, salt, and egg into a dough and knead well.
Chop the butter into small pieces and add to the mix.
Knead the dough is bright and no longer sticky.
Cover with a damp cloth and leave to rest for 20 minutes.
Divide the dough into 70-gram pieces.
Roll these into balls and roll them out with a rolling pin.
Mix the white cheese and parsley.
Place the filling in the middle of the dough. Fold in half to form a semi-circle, then press the edges together.
Let the poğaças rest for 40 minutes at room temperature.
Brush the top of each with the egg mixture and bake at 200 C for 20 minutes.

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