Maslenitsa - II type

Submitted by enr on 10 Feb 2012
# For the dough:
1 kg of flour
2 eggs
40 g yeast
200 ml water
200 ml milk
1 tbsp sugar
2 tbsp vinegar
1 tbsp sunflower oil
1 tbsp salt
# For the filling:
500 g feta cheese
100 ml sunflower oil
125 g butter
# spreads:
1 egg
Maslenitsa - II type
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The water warms up and it dissolve yeast and sugar. Leave to rise. In a separate bowl whisk the eggs, the oil and vinegar. Sift the flour with the salt and add the yeast, egg mixture and milk. Involved Non-adhesive soft dough. Divide into 6 balls, cover them with fresh foil and leave them to rise until doubled in volume. melting butter and add it to the oil. We take a ball and dip it into fat. Tousle her sheet with a diameter of about 30 cm. Sprinkle top with feta cheese and fat. Take second ball - dive in fat, disheveled and cover with her first sheet. Wound on a roll, twist and turn like a snail * *. The same was repeated with the next 4 balls. Make three rolls. Arranged in the tray (30 cm) Leave to rise, as are coated top with remaining oil. Stir 1 egg with a few drops of milk and the oil is spread on top. Bake in preheated oven at 190C for about 40 minutes. * The original recipe quantity of the oil is 200 ml - to me and so many saw it slowed down. * The amount of the butter halved and I added the rest with mass.
3 users
10 Feb 2012


interesting! Reminds me of a recipe (and products, and shaping) that Grandma was making and I was the favorite. Soon I thought about it, but unfortunately the notebook with recipes left by her grandmother, not me. Nia call it *Penner*. Will prepare it! Thanks for the recipe!

Sladki64e hope you like it. It was B. Obreshkov fluffy, airy and soft dough and crust crispy. I do not know what would happen if I put all fat, because with this amount for my tastes come in a little more. I framed it as I saw it in the original retspta, but it would happen in another way. Will be happy to share what it has become.

Thus says Penner, the recipe I got it from a friend of Stara Zagora she has from her grandmother, it is very nice and delicious.

I've done it with less and with plenty of fat, fat povichko becomes nice, we love maznichkoto.

did her but failed :(. I put the dough to rise in the oven, as put it on the lowest level, whether on the dough doubles in volume very quickly and although it was she wrapped in foil form crust. Started to maul and as porosity again regained its former volume. I could not tacky enough crust, but indifferently them put together. Baked good, seemed too good and taste - people loved it, but not me - maybe because I had a negative set and started to look around for flaws and I was able to find these - smelled of vinegar (just put a spoonful - 15 ml) and slightly acidulous me. What put the vinegar? And how is the grams per tablespoon? Tablespoon here has a capacity of 15 ml (2 tablespoons have 30 ml - I think a lot). Another drawback - it was dry (concise - if incorrect proving) although worried that the reduced amount of fat will be many. If using dry yeast, how many grams? We'll do this again, you must do as you, I can not put up so easily, pasties yet I bend, but not so, I want to learn :)

sladki64e, Oven, even at low temperature is not recommended in rising. If you want to speed up the rising process (or room temperature is too low) incorporate the oven at a low temperature for no more minute and turn it off, and only then put the dough inside. Souring time consuming, can be hurried, but not much, and the slower rising leads to good taste. The oven should feel slightly Toplich not warm and never hot. Yeast loves moisture, so you can wrap the bowl with warm, moist towel or put a bowl of hot water in the oven. Acidic taste may come from prevtasvane dough - can know that it happened, if the dough has acquired a strong flavor of yeast may have happened porosity and firing it concise and somehow more brittle (and smells weird then). Smell of vinegar would not expect to stay for so little, vinegar otmirisva quickly and withstand the heat, I would suggest that you prevtasala and from there came acidic taste.

Sladki64e, xevi you explained to sour taste - I am of the same opinion - from prevtasvane sometimes gets other case of sour taste and concise dough (yeast taste rather I would say) is not nice when ripe flour used - there is no way to know when we buy flour from the store. For vinegar why put - my mother know (by which I studied and recognized) that it makes the dough and crisp air, and I know that when I put quench soda in yoghurt. I checked the cookbook that I - a tablespoon of vinegar gives it 10 ml. On rising - also use this trick with oven, although natural leavening is always preferable. But do it once formed roast, not before and not more than 5-10 minutes. First rising to leave it to become room temperature.
Fat also slowed down when doing the oil - to me it seemed a lot - so below I have suggested how the actual amount.

If you replace living with dry yeast think that should be 2 sachets of 7 grams. (Someone correct me if I'm wrong) - is about 1 kg. flour, but I have not tried this way.

I think the replacement is best to see what the manufacturer recommends yeast.

I agree xevi - it is - I mean dry yeast which I use - I apologize that not clarified.

I heat up the oven light and rule it out and then put the dough inside, in Oven dough prevtasva and gives a sour taste, vinegar or lemon juice acts as a natural enhancer of dough.

dj_jar and I agree with you, they are standard packages, I just wanted to complement :) My yeast is in a jar 375 g (dry) and drive to the eye.

Thanks for all the explanations!

I am glad that you liked Neli :)

It is very good, do it for the first time and was great and tasty. That he has not tried, let's try and see that it is worth. Thanks for the recipe di_jar ...:-)