I learned this from my Turkish friend. This bun is named as Bogaca in Turkish, commonly served as breakfast in Turkey. I replace the white flour with whole wheat flour. I also tried corn meal, oat bran, wheat bran, or wheat germ in it. They all turned out good. Just need a little bit adjust of water and milk as the water absorbent difference among different grains.

Ingredients:  ( enough for 27 counts)

  • 5 cup whole wheat flour
  • 1 tsp sea salt
  • 3/4 cup corn oil
  • 1 1/4 cup warm organic low fat milk
  • 3/4 cup warm water
  • 3 tbsp organic cane sugar
  • 1 tsp active yeast

For filling:

A filling: ( salt version)

  1. Half bunch parsley, finely chopped
  2. 1 1/2 cup feta cheese

B filling:(sweet version)

  1. Chestnut paste
  2. Red/Black bean paste

For coating:

  • 1 egg yolk
  • 1 tbsp water
  • White sesame seed for cheese filling
  • Black sesame seed for chestnut/ bean paste filling

Preparations:

Mix whole wheat flour and sea salt together, Mix milk, water, sugar and yeast together, until the mix starts foaming. Pour the half of yeast mixture into the flour, stir oil into the rest yeast mixture. Pour the oil and yeast mixture into the flour. Mix and knead the dough until it becomes pliable and non-sticky. Cover with a moist cloth and let it rest for 1 hour and rise to double size.

Rinse the parsley, dry the parley on the kitchen paper, chop the parsley and mix the finely chopped parsley with feta cheese.

Take a small piece from the risen dough; flatten the dough with your own hand on your palm. Add a tsp of cheese mixture or a tbsp of cheese mixture if you like more filling, close it up by folding the edges upwards like a bundle. Do the same on the rest of the dough. Place a parchment paper in a baking tray, place all the pieces on the parchment paper. The folded side should be at the bottom to have a ball shape. Or you can also make it round on your hand to make a perfect ball shape. .

Beat egg yolk well and coat the bun with using a brush. And sprinkle white sesame seeds and black sesame seeds on each bun. Let them rest 30 mins, then bake at F350 for 30-45mins until they become golden.