Fluffy Pogacha Milk Buns — Soft as a Cloud

These delicate Turkish buns bake up wonderfully soft, with a thin golden crust and a feather-light crumb. The dough comes together without a starter: simply mix the ingredients, let it rise, and bake at 200°C. A lovely choice for breakfast, a snack, or alongside a bowl of warm soup.

Ingredients

For the dough:

• 1 cube fresh yeast | 42 g
• 2 tsp sugar | 2 tsp sugar
• 1 packet baking powder | 1 packet baking powder
• 2 tsp salt | 2 tsp salt
• 1.4 cups | 330 ml warm milk
• 2/3 cup | 150 ml sunflower oil
• 4.8 cups | 575 g all-purpose flour

For brushing:

• 1 egg yolk | 1 egg yolk
• 1 tbsp milk | 1 tbsp milk

Step-by-Step Recipe

1. Warm the milk until pleasantly lukewarm, about 95–100°F | 35–38°C.
2. In a large bowl, dissolve the fresh yeast and sugar in the milk, pour in the sunflower oil, and stir well.
3. Add the salt and baking powder, then add the flour in batches. Knead into a soft, slightly tacky dough.
4. Cover the bowl and leave the dough in a warm place for 45–60 minutes, until doubled in size.
5. Punch down the dough, divide it into 12 equal pieces, and shape into balls. Transfer to a parchment-lined baking sheet.
6. Mix the egg yolk with the milk and brush the buns. If you like, lightly score the tops or sprinkle with seeds (sesame/black cumin).
7. Let the shaped buns proof for 10–15 minutes while the oven heats to 392°F | 200°C.
8. Bake for 15–20 minutes, until golden brown. Transfer to a rack and let cool for 10 minutes.

Tips and Variations

• Dough texture: aim for a soft, pliable dough. If it sticks to your hands, lightly oil them or add 1–2 tbsp flour, but do not overwork the dough.
• Milk temperature: milk that is too hot will weaken the yeast; keep it just above room temperature.
• Shape: besides balls, you can make knots, small flatbreads, or mini batons.
• Filling: the buns are lovely plain, but you can tuck in a spoonful of cottage cheese, cheese, or herbs.
• Freezing: fully cooled buns can be frozen for 1–2 months. Reheat in a 320°F | 160°C oven for 8–10 minutes.

Serving and Storage

Serve warm with butter, honey, cheese, or jam. Store at room temperature under a towel for up to 2 days. To refresh the next day, warm for 3–5 minutes in a 320–340°F | 160–170°C oven.

Nutritional Value

Serving	1 bun (out of 12)
Calories	300 kcal
Protein	6 g
Fat	13 g
Carbohydrates	38 g
Sugar	2 g
Dietary fiber	2 g
Sodium	430 mg

Frequently Asked Questions

What can I use instead of fresh yeast?

Use the equivalent: 1 cube fresh yeast ≈ 1.5 oz | 42 g = 0.5 oz | 14 g active dry yeast or 0.4 oz | 12 g instant yeast. Mix dry yeast with the flour and add the warm milk later.

Why use both yeast and baking powder?

Baking powder makes the crumb lighter and more tender, helping the buns stay airy. The yeast provides the main rise and that classic homemade-bread aroma.

Can I make them without milk?

Yes. Replace the milk with warm water or kefir. With water, the crust will be a little crisper; with kefir, the buns will be even softer and more fragrant.