Tutmanik with butter and cheese

Submitted by enr on 06 Jul 2014
# For the dough:
600-700 g flour
400 g yogurt
1 tsp sugar
1 tsp salt
1 egg
pinch of baking soda
20 g fresh yeast or 7 g dry yeast
2 tbsp sunflower oil
# For the filling:
300 g feta cheese
3-4 eggs
Tutmanik with butter and cheese
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Dough: Sift the flour, make it well into which pour the beaten yogurt (with room temperature ). Then add the crushed yeast and sprinkle with sugar. Mix gently by hand and add the egg whites and yolk to coat them leave the tutmanik. Then add salt, baking soda and the oil. Knead soft, not sticky dough. The touch is as earlobe. Leave the dough to rise for 30 minutes or until warm doubles in size as it covered with cloth or plastic foil. The filling: Beat the eggs with a fork and add them crumbled feta cheese. The risen dough, kneaded in the hands of a rectangular crust with an approximate size of 30x40 on half and put half of the filling put here and there pieces of butter and fold. Then press the crust again with his hands and put the remaining stuffing of feta cheese and eggs and again into small pieces butter. Fold the shape of a rectangle and your delicious tutmanik. Spread paper in the tray with the size 22h32 or close to this size. Put the prepared tutmanik inside and cut into squares, leave for 20-something minutes to relax again. When it has risen again brush with beaten egg yolk with a little sunflower oil. Bake in pre-heated oven at 180C degrees 30-35 minutes. I scatter on top with a little grated cheese 5 minutes before taking him out of the oven. The finished baked tutmanik cover with a clean cloth and leave to tour the levels, as my grandmother used to say, for 10-15 minutes before serving.
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06 Jul 2014