Layered Bulgarian Cheese Tutmanik
by Иван Звездев
Dish type: Breakfast and snacks
Preparation time: 1 hour 45 min
8 Servings
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
Preparation
1. Warm the water to 35–37°C. Mix with the sugar, 2 tbsp flour and yeast. Leave for 5 minutes.
2. Add the eggs, salt, 50 ml oil and flour. Knead and divide into 6 balls. Lightly oil them and rest for 15 minutes.
3. 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.
4. Cover with a second sheet of dough and add more cheese and the butter and oil mixture.
5. Repeat until all 6 layers of dough and the filling are used.
6. Cut a diamond pattern into the surface and leave to rise for 30 minutes.
7. 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.
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