Fluffy Turkish braided pastry that delights! | Örgü Poğaça | Easy & Delicious | Simple Recipe

Ingredients for about 26 braided rolls:
2 cups lukewarm milk (400 ml)
3 tablespoons sugar
1 fresh yeast or 1 packet of dry yeast
1 cup oil (200 ml)
2 egg whites (egg yolk for the surface)
250 g quark
2,5 teaspoons salt
1 packet baking powder
around 1 kg of flour
Additionally:
2 egg yolks
2 teaspoons milk
1 teaspoon oil
Sesame seeds
Black cumin
Optional: grated cheese (e.g., Emmental)
Preparation:
In a bowl, mix the lukewarm milk, sugar, and yeast. Let it sit for about 10 minutes until the mixture is frothy.
Add oil, egg whites, quark, salt, and baking powder to the yeast mixture. Gradually add flour until a soft dough forms. Brush the dough with a little oil to keep it pliable.
Cover the dough and let it rise in a warm place for about 30 minutes, until it has visibly increased in size.
Divide the risen dough into about 26 equal pieces and shape them into small balls (the size of mandarins). Let these rest covered for about 10 minutes or proceed directly to the next step.
Roll each ball into a long snake (about 40 cm) and braid it. Place the braids on a baking sheet lined with parchment paper, leaving enough space between them.
Let the braids rest covered for 10 minutes.
Whisk the egg yolk with milk and oil, and brush the braids with this mixture. Sprinkle with sesame seeds and black cumin as desired. Optionally, add grated cheese.
Bake in a preheated oven at 185 degrees Celsius (top/bottom heat) for about 20-25 minutes until golden brown, but not too dark.
After baking, cover the rolls with a kitchen towel for 10 minutes to keep them nice and soft.
Enjoy your meal!
Music: Eastern Euphoria - Patrick Patrikios
Music Outtakes: One Time - Jeremy Black

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