Plain Milk Buns

Sade Poğoça

Preparation info
  • Serves


    (8 buns)
    • Difficulty


    • Ready in

      3 hr

Appears in
Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

  • About

These little sweet buns (pronounced ‘po-otcha’) are eaten at breakfast and even lunchtime, or at the four o’clock tea break. They are even better when served hot.



  • 20 g (¾ oz) fresh yeast or teaspoons dried


In a small bowl, dissolve the yeast in the lukewarm water and leave to stand for a few minutes. Mix together the flour, salt and sugar in a large bowl, then add the yeast mixture, milk and olive oil. Continue mixing until a sticky dough forms. Turn out onto a lightly floured work surface, and knead for a few minutes until smooth and elastic Shape into a ball, and transfer to a clean bowl. Cover