Kyustendil-Style Coiled Cheese Banitsa
by Иван Звездев
Dish type: Breakfast and snacks
Preparation time: 1 hour 30 min
8 Servings
For the dough:
800 g flour
1 tsp salt
1 tsp vinegar
2 eggs
15 g fresh yeast
1 tsp sugar
200 ml water
1 tbsp oil
To finish:
2 tbsp sesame seeds
1 egg yolk for brushing
6 tbsp oil for brushing the pastry sheets
For the filling:
400 g white brined cheese
4 eggs
Preparation
1. Sift the flour into a bowl and mix with the salt. Add the vinegar and 2 eggs.
2. Dissolve the yeast in 200 ml lukewarm water with salt, sugar and 1 tbsp flour. Stir and leave for 15 minutes.
3. Add the yeast mixture to the flour and knead into a soft dough.
4. Divide into 4 balls, brush with oil, cover with a cloth and rest for 15–20 minutes.
5. Dust one ball with flour and roll out thinly. Stretch by hand until almost transparent, then brush with a little oil.
6. Mix the 4 filling eggs with the 400 g crumbled cheese. Spread one quarter of the filling over the pastry sheet.
7. Use a cloth to help roll up the filled pastry sheet.
8. Coil the roll in the centre of a greased round 30–36 cm baking tin.
9. Repeat with the other 3 balls, coiling the rolls around the first. Mix the yolk with 1 tsp water and brush over the top.
10. Sprinkle with sesame seeds and place on a low shelf in a cold oven.
11. Heat to 200°C. After 15 minutes, reduce to 150°C.
12. Bake for another 30–40 minutes until golden. Switch off the oven and remove the banitsa 3 minutes later. Cover with a cloth and rest for 10–15 minutes to soften.
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