Measure the milk in a bowl and add the sugar and yeast to it. Whisk it well and keep it covered for 5 to 10 minutes. By this time, you will notice that the mixture is frothy. If not, the yeast has not activated. Discard the mixture and start with a new batch of yeast.

I made the dough in my food processor. Measure the flour and salt in the bowl of the processor. Add the yogurt, oil and the yeast mixture and process until a smooth dough forms. The dough will be quite soft, but should not be sticky. If needed, add a little more flour to adjust the consistency.

Place the kneaded dough in a greased bowl and cover it plastic wrap and then a kitchen towel. Let it rise in a warm, draft free place for about 1 ½ hours or until the dough has doubled in volume.

Mix all the ingredients mentioned in a bowl and keep it ready.

Punch the proofed dough and then divide them into 12 equal balls.

Working with one piece at a time, flatten the ball into a circle and place about a tablespoon of filling inside the circle. Bring the sides of the dough together and form a bun. Pinch the ends to seal well.

Repeat the same with the rest of the dough.

Place the shaped balls in a parchment lined baking tray and cover with a kitchen towel. Let it sit in room temperature for 30 to 45 minutes or until slightly puffed up.

Brush the top of the buns with cream-milk mixture and then sprinkle the sesame seeds. I used black sesame seeds for some color.

Bake for about 20 to 25 minutes or until they are golden brown.

Let them cool a bit and serve the Peynirli Poğaça !