Bakery-Style Pagaka Recipe: Fluffy Turkish Savory Rolls Guaranteed to Stay Soft | Professional Bakin

Описание: Welcome to Culinary Compass! Today, we are mastering the art of the perfect bakery-style Pagaka (Turkish Savory Rolls). If you've struggled to achieve that incredibly soft, pillowy texture with homemade buns, this recipe is your solution. We guide you through the professional cooking techniques necessary for flawless yeast dough, ensuring a fluffy result that rivals any gourmet bakery.

The success of this yeasted bread lies in proper hydration and thorough kneading. We demonstrate how to activate the fresh yeast, combine the wet ingredients (milk, oil, yogurt, butter), and, most critically, how to incorporate the flour gradually. This Food Science approach prevents a dense final product, teaching you to feel for the optimal, smooth dough consistency before the first proof. The effort in kneading pays off directly in the superior crumb and texture of your finished pagakas.

These plain, soft buns are wonderful served warm or cold, perfect for breakfast, snacks, or alongside a soup. Don't forget to like this video, subscribe to Culinary Compass for more detailed Culinary Education, and share your baking successes in the comments below!

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Full Bakery-Style Pagaka Recipe:

INGREDIENTS:

1/2 packet fresh yeast
1 teaspoon granulated sugar
Approximately 1.5 cups lukewarm milk
1/2 cup vegetable oil
1 egg white (yolk reserved for topping)
2 tablespoons yogurt
1 heaping tablespoon butter (or margarine)
Approximately 5.5 cups flour (add gradually and cautiously)
1 teaspoon salt

INSTRUCTIONS:

1. Activate Yeast: Combine yeast, sugar, and lukewarm milk. Whisk until dissolved.
2. Combine Wet Ingredients: Add oil, egg white, yogurt, and butter to the yeast mixture. Whisk well.
3. Knead Dough: Gradually add flour and salt. Mix with a spatula initially, then knead by hand on the counter for 4-5 minutes until a super soft, smooth dough is formed.
4. First Proof: Place the dough in a bowl, cover with plastic wrap, and let rise for 40-60 minutes, or until doubled in size.
5. Shape: Punch down the air, divide the dough into 16 equal pieces, and roll into balls. Cover and rest for 10 minutes.
6. Final Shaping: Shape the dough balls into the desired pagaka shape (as demonstrated in the video), ensuring the edges are sealed.
7. Bake Prep: Brush with reserved egg yolk (optional: sprinkle sesame seeds).
8. Bake: (Baking temperature and time not specified in the script, typically 375°F/190°C for 15-20 minutes until golden.)