John Myers
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Bulgarian Sheep Cheese Bread – Tutmanik
The perfect bulgarian sheep cheese bread – tutmanik recipe with a picture and simple step-by-step instructions.
for the pre-dough
- 100 ml Lukewarm water
- 1 tbsp Sugar
- 1 tbsp Flour
- 40 g Yeast fresh
for the dough
- 500 g Flour
- 1 tsp Salt
- 150 g Natural yoghurt
- 2 piece Free range eggs
- 100 ml Sunflower oil
for the filling
- 300 g Sheep cheese Bulgarian
- 3 piece Free range eggs
aside from that
- 100 ml Sunflower oil for dipping
- 1 piece Egg yolks for brushing
- 1 tsp Sunflower oil for brushing
- Melted butter for brushing
Preparation of the pre-dough
- Slightly heat 1,100 ml of water, add one tablespoon of sugar, one tablespoon of flour and the fresh yeast. Mix everything well. Cover the bowl with plastic wrap and place in a warm place until the mass has doubled. Duration, about 10-15 minutes.
Preparation of the yeast dough
- Meanwhile mix the 2 eggs with natural yoghurt and whisk. In a large bowl, sift the flour with a teaspoon of salt. Add the pre-dough and the egg and yoghurt mixture to the flour. Add sunflower oil and knead into a smooth yeast dough using a dough hook or your hands (10-15 minutes, the longer the better), if necessary add a little more flour or water / oil.
- Brush the surface of the dough with a little oil and cover with a cloth and let the yeast dough rise in a warm place for about 40 minutes. Best on the heater or in the 40-50 degree warm oven. Leave the oven door open 4-5 cm so the dough does not get too warm. The volume should have roughly doubled.
Preparing the filling
- Crumble the Bulgarian sheep cheese (substitute Fata cheese) with a fork and mix well with the 3 eggs.
Preparation of the Tutmanik sheep’s cheese bread
- Approx. Gently heat 100 grams of sunflower oil in a small bowl. Knead the bread dough again, divide it into 12 pieces and shape them into a ball. Dip each ball in lukewarm oil and flatten it with your hands, about 15 by 12 cm in size. Place 1-2 tablespoons of the egg and sheep cheese mixture on each piece and distribute it. Then roll up the dough piece and stretch it a little. Now turn both ends in opposite directions and roll together like a spiral.
- Place these spirals in a well-greased baking pan (26 cm in diameter). Mix the egg yolk with 1 teaspoon of oil and brush the sheep’s cheese bread with it. Let the dough rise again (about 30 minutes) and then bake in a preheated oven at 160 degrees for 40 minutes until golden yellow.
- Take the baking pan out of the oven and brush the bread with melted butter.
info
- In Bulgaria Tutmanik is eaten for breakfast with yogurt, fruit yogurt, Airjan / kefir and also with coffee. It also tastes great with many salads, as a snack with wine and beer or as a side dish for soups and roast meat. It is always a pleasure both warm and cold.
- On special occasions such as weddings, baptisms, birthdays, Christmas, New Year’s Eve etc., the sheep’s cheese bread should not be missing … it is very suitable for a party buffet and a nice gesture as a souvenir. …. It is really worth trying this Bulgarian, popular and special, delicacy …
- ~ ❀ ~ Have fun preparing and enjoying! ~ ❀ ~
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