Biberli Derutelu Boğaça Recipe – Cheese Stuffed Buns

If you love soft, pillowy savory pastries filled with cheese and fresh herbs, this Biberli Derutelu Boğaça recipe is about to become a regular in your kitchen. These little stuffed buns are soft on the outside, flavorful on the inside, and surprisingly simple to put together — no yeast, no proofing time, just a soft enriched dough you can shape and bake the same day.

Below you’ll find everything you need: the tools that make shaping easier, the exact ingredient breakdown, step-by-step instructions, storage tips, and answers to the questions people ask most about this recipe.

Why You’ll Love This Recipe

• No yeast, no waiting. The dough comes together with baking powder, so there’s no proofing time — from mixing bowl to oven in well under an hour.
• Soft, tender texture. The combination of butter, oil, and yogurt keeps the dough soft and rich without being greasy.
• Customizable filling. The cheese and herb filling can be adjusted to what you have on hand — swap the cheese, add more or less pepper, or mix in different herbs.
• Great for meal prep. These buns freeze beautifully, so you can make a big batch and bake only what you need.
• Kid-friendly and crowd-pleasing. Mild, savory, and easy to eat by hand, making them perfect for breakfast tables, lunchboxes, or tea-time gatherings.

Tools You’ll Need

• Large mixing bowl
• Measuring cups (200ml cup and 100ml tea cup) or a kitchen scale
• Measuring spoons
• Grater (for the carrots)
• Rolling pin or your hands, for flattening the dough pieces
• Baking tray
• Parchment paper
• Pastry brush (for egg wash, using the reserved egg yolk)
• Oven, preheated to 180°C (356°F)

Ingredients & Prep

Measurement notes: 1 cup = 200ml, 1 tea cup = 100ml.

For the Dough

• 6 cups flour (650g)
• 250g butter, softened to room temperature
• 100ml liquid oil (1 cup)
• 150g yogurt (3 tablespoons), plus a little extra as needed
• 2 eggs (separate 1 yolk for brushing the tops before baking)
• 15g salt (1½ teaspoons)
• 25g sugar (1½ tablespoons)
• 20g baking powder (2 packets)

For the Filling

• Cheese of your choice (enough to fill 20 pieces — a soft, crumbly, or grated cheese works well)
• A small handful of fresh dill, chopped
• A small handful of fresh parsley, chopped
• A pinch of red pepper (chili flakes or ground red pepper)
• ½ cup grated carrots

Prep Before You Start

Before mixing anything, take the butter out of the fridge and let it come fully to room temperature — this makes it much easier to work into the dough and gives a smoother, more even texture. While you wait, chop your dill and parsley and grate your carrots so everything is ready to fold in.

How to Make Biberli Derutelu Boğaça

• Mix the dough. In a large bowl, combine the softened butter, oil, yogurt, 1 whole egg plus 1 egg white (reserve the yolk), salt, sugar, and baking powder. Gradually add the flour and mix until a soft, smooth dough forms. If the dough feels a little dry, add a touch more yogurt until it comes together easily without being sticky.
• Add the vegetables and herbs. Fold the chopped dill, parsley, grated carrots, and a pinch of red pepper into the dough until evenly distributed.

• Portion the dough. Divide the dough into pieces of about 80g each — this batch makes roughly 20 pieces.
• Shape each piece. Flatten each piece of dough with your hands into a small disc. Place a spoonful of cheese in the center, then fold and shape the dough around the filling, sealing the edges well so the cheese doesn’t leak out during baking.

• Arrange on the tray. Place the shaped buns on a parchment-lined baking tray, leaving a little space between each one.
• Brush with egg yolk. Beat the reserved egg yolk and brush it over the top of each bun for a golden, glossy finish.

• Bake. Bake in a preheated oven at 180°C (356°F) until the tops are golden brown and the buns are cooked through, checking around the 20–25 minute mark, as oven times can vary.
• Cool slightly and serve. Let the buns rest for a few minutes on the tray before serving warm.

Storage

• Room temperature: Store cooled buns in an airtight container for up to 1–2 days.
• Refrigerator: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or a toaster oven for a few minutes to bring back the fresh-baked texture.
• Freezer (baked): Freeze fully cooled buns in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a warm oven until heated through.
• Freezer (unbaked): You can also freeze the shaped, unbaked buns on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Similar Recipes

• Soft & Stringy Cheese Layered Pastry (Easy Homemade Recipe)
• Delicate Minced Meat and Kashar Pide Recipe; Easy Turkish Homemade Pide
• Crispy Potato Stuffed Fried Dough – Easy Homemade Recipe

Frequently Asked Questions

Can I use margarine instead of butter? Butter gives the best flavor and texture, but margarine can be used as a substitute if needed. The texture may be slightly different.

What kind of cheese works best for the filling? A soft, crumbly white cheese or a mild grated cheese both work well. Choose one that holds its shape a little so it doesn’t leak out while baking.

Can I skip the vegetables? Yes, the dill, parsley, carrots, and red pepper are there for flavor and color, but you can adjust the quantities or leave any of them out based on your preference.

Why do I need to separate the egg yolk? The reserved egg yolk is used as an egg wash, brushed on top of the buns before baking to give them a golden, shiny finish.

Can I make the dough ahead of time? Yes, the dough can be prepared a day in advance and stored in the fridge, tightly covered. Let it sit at room temperature for a few minutes before shaping if it firms up too much.

How do I know when they’re fully baked? The buns are ready when the tops are golden brown and they feel firm and set to the touch. If unsure, you can break one open to check that the dough inside is fully cooked.

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