Description
Kaşarlı Susamlı Mini Poğaça is a delightful, bite-sized Turkish savory pastry featuring a soft, buttery yeast crumb wrapped around a molten core of shredded yellow cheese. Coated in a glossy egg wash and a dense blanket of nutty sesame seeds, these golden mini buns melt in your mouth while offering a rich, comforting, and stringy cheese pull when pulled apart warm.
Introduction
This recipe yields the ultimate savory snack, blending a highly enriched yeast dough with a high-yield mini presentation. By incorporating both vegetable oil and softened butter into the dough, the gluten structure stays incredibly tender and soft. The small, walnut-sized portions make these pastries cook rapidly, keeping the cheese inside gooey and preventing the outer crust from drying out.
Origin and Cultural Significance
In Turkish culinary culture, poğaça variants stuffed with melting cheese like kaşar or gravyer hold a special place on breakfast tables and bakery displays (pastane). While larger pastries are standard for a quick breakfast, these mini versions (mini poğaça) are specifically crafted for celebratory social gatherings. They are a staple of gün toplantıları (traditional social gathering days), afternoon tea spreads, and birthday parties, valued for their elegant look and easy, finger-food size.
Ingredients Quantity
Dough Base
- 1 cup warm milk (~110°F/43°C)
- ½ cup warm water (1 Turkish tea glass, ~110°F/43°C)
- ½ cup vegetable oil (1 Turkish tea glass)
- 2 tablespoons unsalted butter (softened to room temperature)
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 packet instant yeast (10 grams)
- 4 to 4½ cups all-purpose flour (sifted and added gradually)
Melting Filling
- 250 grams Kaşar cheese (or substituted with low-moisture shredded Mozzarella or Gouda)
Golden Topping
- 1 egg yolk
- 2 tablespoons sesame seeds
Optional Additions
- Herb Twist: Mix a teaspoon of dried oregano or finely chopped fresh parsley into the shredded cheese before stuffing.
- Molasses Glaze (Pekmez): Dip the tops of the shaped dough balls in a mixture of 1 tablespoon grape molasses and 2 tablespoons water before coating with sesame seeds for a deep, bakery-style simit flavor.
- Spicy Core: Place a tiny slice of pickled jalapeño or a pinch of red pepper flakes inside with the cheese.
Tips for Success
- Add Flour Gradually: Retain a slightly tacky, super-pliable texture by incorporating flour cup by cup. Dense dough will result in hard, brick-like mini rolls instead of pillows.
- Seal Tightly: When wrapping the dough around the cheese, pinch the bottom seams firmly. If there is a loose seam, the cheese will expand under heat and leak onto your baking sheet.
- Double Proofing: Do not skip the final 15-20 minute tray proof. This step relaxes the gluten after shaping, allowing the air pockets to expand into a light crumb structure during baking.
Instructions
1. Activate the Yeast Base
In a large mixing bowl, stir together the warm milk, warm water, granulated sugar, and instant yeast. Let the liquid rest undisturbed for 5 minutes until a light foam layer develops on top.
2. Form the Rich Dough
Pour the vegetable oil, softened butter, and fine salt directly into the yeast base. Whisk briefly to combine. Begin adding the sifted flour in small stages, stirring with a wooden spoon until a cohesive, shaggy dough develops.
3. Knead and First Rise
Turn the dough out onto a clean, lightly floured surface. Knead continuously for 6 to 8 minutes until the dough is smooth, elastic, and no longer sticks to your hands. Shape into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 45 to 60 minutes until doubled in size.
4. Portion and Stuff
Deflate the risen dough gently. Tear off small, walnut-sized pieces of dough. Flatten each piece into a small disc inside your palm. Place a generous teaspoon of shredded cheese directly in the center. Gather the edges upward, pinch them together securely to lock in the cheese, and roll gently between your palms to form a smooth ball.
5. Dress and Tray Proof
Place the mini buns seam-side down onto a baking sheet lined with parchment paper, leaving 1 inch of space between each. Brush the top of each roll with egg yolk and scatter a dense coating of sesame seeds over them. Let the buns rise undisturbed on the tray for 15 to 20 minutes. Meanwhile, preheat your oven to 350°F (180°C) with top and bottom heating elements turned on.
6. Bake to a Golden Finish
Slide the tray into the center rack of the preheated oven. Bake for 20 to 25 minutes, or until the tops turn a deep, golden-red hue. Remove from the oven, drape a clean, dry kitchen towel over the hot rolls, and let them rest for 5 to 10 minutes to trap the steam and soften further. Serve warm.
Nutritional Information
Serving Size: 1 mini bun (assuming a yield of 24 mini poğaça)
| Nutrient | Amount Per Serving |
| Calories | 155 kcal |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 18mg |
| Sodium | 160mg |
| Total Carbohydrate | 16g |
| Dietary Fiber | 0.6g |
| Sugars | 1g |
| Protein | 5g |
Recommendation
These mini pastries are exceptional when enjoyed hot while the cheese is fully melted. Serve them as a finger food alongside a fresh vegetable platter of crisp cucumbers, cherry tomatoes, and a pot of hot Turkish black tea.
Embracing Healthful Indulgence
These miniature bites are perfect for built-in portion control. To elevate their nutritional profile, you can swap out half of the all-purpose flour for whole wheat pastry flour, and mix the sesame seeds with black seed (nigella seeds), which are rich in antioxidants and healthy fatty acids, while delivering a classic aromatic finish.
Conclusion
Kaşarlı Susamlı Mini Poğaça scales down a classic comfort food into a crowd-pleasing, bite-sized masterpiece. By wrapping an enriched, buttery dough around a rich melting cheese core, you create a dynamic contrast between a nutty, crunchy sesame shell and a light, molten interior that brings joy to any gathering.