Gül poğaça --- Turkish cakes

Preparation steps

• Put yeast and sugar in a part of warm milk, stir and set aside for the yeast to rise.
• In a large bowl where you will knead the dough, put the flour, make a hollow and add a little scrambled egg, mixed with yogurt and oil, add the yeast and the rest of the warm milk and knead the dough.
• Pour the kneaded dough on a lightly floured work surface, then knead an elastic and smooth dough, knead it for about ten minutes. Return it to the bowl, cover with transparent foil and leave in a warm place for the dough to double.
• While the dough is rising, make the filling, grate the cheese, egg white, salt and pepper (I used pressed cottage cheese) and add the chopped parsley. Combine everything well. Be careful here how much salt you have, because it can be too salty if your cheese is salty.
• Roll out the doubled dough to a thickness of 0.5 cm, then take circles out of the dough, the size you want, cut into 4 sides, only at the ends. Put a little filling in the middle, close with the cut pages that you first wrap as in the picture and arrange on a baking sheet, which you have placed with baking paper. (This didn't work for me at all, those sheets just opened for me, I stretched the dough into a cube, at the beginning of the cube I put all the stuffing, like for a roll, cut smaller pieces and cut the top pages of the dough into 4 places and arranged them on a baking sheet , the cakes were made before the hardworking and good women came to the rescue) ** Finally, after almost 6 years, I made them again and this time the way they should be made **
• Leave them to rise for another half an hour, coat them with beaten egg with a spoon, two milks or water, then bake them in a preheated oven at 200 ° C for about 25 minutes. Cool them a bit, serve them with cold beer, juice or yogurt.
• Pleasant !!!!