SPINACH INFUSED BUNS WITH CHEESE, ONION AND CHILLI FILLING - Ispanakli Peynirli Poğaça

Wash 500 g of baby spinach thoroughly under cold water and drain well.

Chop the spinach into small pieces or puree in a blender for a smoother consistency.

Add 200 g of melted butter and 80 g of olive oil to the chopped spinach and mix gently with a wooden spoon.

Pour in 230 g of warm milk and 110 g of warm water, mixing to combine until the spinach starts to wilt.

Add 15 g of sugar and 15 g of salt, then add 2 full eggs and the white of a third egg, saving the yolk for brushing later.

Stir in 14 g (or 2 packets) of dried yeast and mix well.

Gradually add 1.2 kg of flour until the mixture thickens, then use your hands to knead the dough until it forms a soft and slightly sticky ball.

Cover the dough and leave it to rise for 2 hours until it doubles in size.

Prepare the filling by mixing 300 g of cheese with 1 finely chopped onion and optional red chili flakes.

Add some olive oil and milk to the reserved egg yolk to make the glaze and store it in the fridge.

After 2 hours, roll out the dough on a lightly floured surface, remove any air, and form a square or rectangular shape.

Divide the dough into two equal parts and keep one part covered.

Shape the remaining dough into a rectangle and divide it into equal parts for the buns, rolling each piece into a ball.

Create a dent in each bun using your finger or a blunt knife, then insert the filling into the crevice.

Fold the dough over the filling to encase it, or flatten the dough balls, add filling, and seal the edges to form circular buns.

Place the buns on a greaseproof paper-lined baking tray, leaving gaps in between.

Cover the buns and leave them to rest for 30 minutes while preheating the oven to gas mark 5 or 190°C.

Brush the buns with the prepared egg yolk mixture and optionally sprinkle sesame or poppy seeds on top.

Bake the buns in the preheated oven until golden.

Equipment Needed

Spice Level:

Allergens