Soft Little Turkish Buns (Lokmalık Poğaça)

Pre-ferment. Pour the warm water and warm milk into a bowl. Add the sugar and yeast, stir, and let sit for 5 minutes.

Dough. Add the vegetable oil, egg white, sifted flour, and salt. Knead into a soft dough that may stick just slightly to your hands. It's best not to add extra flour.

Kneading. The longer you knead the dough, the softer the buns will turn out.

First rise. Cover the dough and leave it in a warm place until it has doubled in size.

Punching down. Coat your hands with vegetable oil and gently punch down the dough 1–2 times.

Shaping. Divide the dough into small pieces of the desired size. Roll into balls. You can leave them plain or add a little grated cheese inside.

Second rise. Place the shaped pieces on a baking sheet lined with parchment paper. Cover and let rest for 5–10 minutes.

Glazing. Brush the pieces with egg yolk.

Baking. Bake in a preheated oven at 170 degrees Celsius without convection until nicely browned.