Ivan Zvezdev’s recipes

Layered Bulgarian Cheese Tutmanik

Layered Bulgarian tutmanik made with yeast dough, white brined cheese and butter, baked until golden.

Иван Звездев

10245

Breakfast and snacks
up to 1 hour 45 min
8
Servings

Ingredients

For the dough:

250 ml water

1 tsp sugar

1 sachet dry yeast, 15 g (or 30 g fresh yeast)

1 tsp salt

2 eggs

50 ml oil

600 g flour

For the filling:

300 g white brined cheese

40 g butter

40 ml oil

Video recipe:

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Preparation

Warm the water to 35–37°C. Mix with the sugar, 2 tbsp flour and yeast. Leave for 5 minutes.

Add the eggs, salt, 50 ml oil and flour. Knead and divide into 6 balls. Lightly oil them and rest for 15 minutes.

Mix the 40 g melted butter with 40 ml oil. Roll one ball into a 30 cm round and place in a baking tin. Top with 50 g crumbled cheese and 2 tbsp of the butter and oil mixture.

Cover with a second sheet of dough and add more cheese and the butter and oil mixture.

Repeat until all 6 layers of dough and the filling are used.

Cut a diamond pattern into the surface and leave to rise for 30 minutes.

Brush with melted butter and, optionally, egg yolk. Bake on a low shelf in a preheated 180°C oven for 25–30 minutes until golden. A fan setting may be used.