Friday, November 26, 2010

Milinki / Милинки


Dough:

1 cup milk
1 tbsp active dry yeast
1 tbsp oil
dash of salt
2 ⅓ cups all-purpose flour

Toping:

4 oz milk
4 oz Bulgarian Feta cheese, crumbled
3 oz butter, melted
2 tbsps sugar

In a bowl combine yeast, salt, and warm milk (around 38°C). Allow it to stay for 5 minutes. Stir. Yeast must be all dissolved in milk.

Add 1 cup of flour and stir. From the rest of the flour make a well and pour yeast mixture into it and mix until the dough forms a good ball and absorbs all flour. Then, knead the dough for 5 to 10 minutes.

Spread butter over baking pan. Make a small balls (size of egg) and place in baking pan as it shown on picture. Let it rise about 1 h.



In a small sauce pan warm a bit milk and butter. The butter will melt. Add sugar and crumbled Feta cheese. Pour over already raised dough.



Bake in moderate oven 450°F about 30 minutes or until golden brown.
For more crispiness of crusts you could sprinkle (before baking) cornmeal (2-3 tablespoons).


8 comments:

  1. Privet Svetlana, sluchaino da imash retcepta za tutmanik, spomniam si kato malka pri baba I diado, rano sutrin za zakuska dokato chakahme avtobusa, baba ni vzemashe po edin kupeshki tutmanik, oshte topul ot furnata. Chuden beshe.Blagodaria predvaritelno.

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  2. Здравей, Сура! Имам рецепта за тутманик, но е под наименованието "Велинградска шупла". Ето линка: http://margatyna.blogspot.ca/2011/11/blog-post_21.html . Майка редовно го приготвяше за закуска, когато бях малка.
    Имай предвид, че маслото в рецептата е максималното количество, може и да се намали мъничко, ако не обичаш много мазни, тестени печива:)

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  3. Сура, опита ли милинките-разкошни са! !?

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  4. Zdravei Svetlana, blagodaria mnogo za retceptata. Ne sum opitala milinkite , lipsva mi shast ot produktite, shte gi opitam zaduljitelno, isglejdat mnogo vkusni, shte se opitam da sloja I snimka kato gi napravia , ako e vuzmojno :)

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  5. It all looks so good, but I still can't find what my Grandmother used to make... she called it Milinka. If I recollect correct it was made with thin layers of dough and cheese and was backed. When she passed away in Brazil the recipe went with her.

    I've searched all over the internet but cant find anything close.

    She is originally from Sofia, and was the only one who made the pastry.

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  6. You should give it a try, Tony! :)

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  7. I think her recipe was closer to Kashkavalki because all it had was layers or dough and cheese similar to mozzarella. I do remeber it being baked.

    Thanks, Svetlana

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  8. I have a recipe ( published here) for kashkavalki as well, Tony! :)

    ReplyDelete

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