Turkish Poğaça with Overnight Fermentation
Ingredients
- 1 cup warm milk
- 1 cup warm water
- 1 cup vegetable oil
- 5 tablespoons sugar
- 1 egg (yolk for brushing)
- 1 packet dry yeast
- 1 teaspoon salt
- 4-5 cups flour (add gradually)
Preparation
Mix all ingredients to form a soft dough and knead until smooth.
Shape the dough into poğaça forms and refrigerate overnight for slow fermentation.
Remove from the refrigerator and let it sit at room temperature for about 15 minutes.
Brush with the egg yolk for a golden finish.
Place in a baking tray and allow to rise until well-puffed.
Bake in a preheated oven at 180 degrees Celsius until golden brown.
