Panagyurski tutmanik

Category: Bakery products
Panagyurski tutmanik

Ingredients

Wheat flour 1 kg
Water 500 ml
Salt 1 tsp
Rast. oil 1 tbsp. l.
Vinegar 1 tbsp. l.

Cooking method

  • Knead the dough on the "Dumplings" mode. Knead the dough not very hard, but so that it does not stick to your hands.
  • Divide the dough into 10 balls and dip in melted and cooled butter (100 g butter + 100 g sunflower).
  • Grind 300-400 grams of feta cheese in a plate.
  • Place a large napkin or waffle towel (a piece of cloth, whatever) on your work surface.
  • Take one ball in your hands and stretch it a little, then place it on a bed napkin and start stretching along the edge, do not worry if it breaks, it’s not scary. It should look like this.
  • 🔗

  • Sprinkle the stretched dough with the oil in which the dough is infused and sprinkle with feta cheese. Take a towel from one side and pull gently so that the dough curls up into a tube.
  • 🔗

  • Leave the resulting tube at one end of the towel.
  • 🔗

  • Take the next ball and follow the same procedure: stretched, sprinkled, sprinkled.
  • Only this time pull the towel from the side of the tube so that it twists along with the stretched dough. And so all the dough.
  • Place the resulting thick straw in a greased baking dish.
  • With your hands, pressing, straighten the tube so that it is not convex.
  • Cut 20-30 grams of butter and sprinkle with tutmanik.
  • 🔗

  • Bake for 20 minutes on lower heating at T 200 degrees. And about 30 more minutes on the top and bottom heating.
  • It is important that the tutman becomes golden on top.
  • If there is a feeling that the inside is damp and the top is burning, cover with aluminum folio.

Note

Panagyurishche is a city in Bulgaria.
Thutman - most often this product is made from yeast dough. In this case, the tutmanik without yeast.

celfh
winter , I understood correctly, do you stretch the balls of dough to the state of tissue paper exclusively with your hands, without using a rolling pin?
himichka
We call such baked goods "vertuta". I love fried crusts from her
winter
Quote: celfh

winter , I understood correctly, do you stretch the balls of dough to the state of tissue paper exclusively with your hands, without using a rolling pin?
You got it right, without a rolling pin.
himichka, you are right, it really looks like a Moldavian vertuta (“vertuta” is a Moldovan word), the difference is that vertuta is done by stretching and twisting each ball separately and at the end is often filled with egg and sour cream or sour milk and egg.
lesik_l
It's definitely a vertuta. I love this cake stuffed with sweet cottage cheese. Tasty with mashed potatoes and salted cottage cheese with herbs.

Quote: winter

himichka, you are right, it really looks like a Moldavian vertuta (“vertuta” is a Moldovan word), the difference is that vertuta is done by stretching and twisting each ball separately and at the end is often poured with egg and sour cream or sour milk and egg.

How many lived in Moldova - we never filled it with anything, but did exactly as according to the recipe laid out
winter
Lesik, I don't argue
I just share what I know, in Bessarabia (Ukraine, the region near Odessa) where I lived before, this dish was called "milina", in the Moldavian village where I went to visit it was called a twirl and was considered their national dish, as well as mamalyga, and Bulgarians call mamalyga "kachamak", and Olivier "Russian salad".
So I think it's important that you like the recipe, but what we call it will not be very important.
rinishek, thanks for the motivation, as soon as I do something interesting I will definitely write.
Although this is not the first recipe that I post here.
sweetka
dear mom, I don’t believe that you can stretch the dough like that with your hands! How can they, hands, be put in order to make such a masterpiece a masterpiece?
really, is it possible the physics of the stretching process in more detail?
himichka
Quote: sweetka

dear mom, I don’t believe that you can stretch the dough like that with your hands! How can they, hands, be put in order to make such a masterpiece a masterpiece?
really, is it possible the physics of the stretching process in more detail?
[/ quote
You roll it out thinner, then you kind of throw the dough on your hands and slowly pull from the center to the edges ... You can also on the table, a towel. I mostly stretch with my arms.
winter
Do not scare the person, you do not need to roll out anything, and you will not be able to roll out the dough that has stood for several minutes in oil.
Take the dough between your palms and, pressing with your palms, stretch it a little in different directions, so that you get a cake, put the cake on a piece of cloth, connect your fingers mmmmmmmmmm as if you will sculpt dumplings, with these fingers start from the middle and then along the edges, carefully pull the dough.
Of course, there is a sea of ​​technologies, I saw how a sheet with a thickness of tissue paper is twisted over my head, but I cannot do it
I'm on the road right now, but as soon as I have the opportunity, I will record on video and show.
SnezhkaPro
The pie is delicious. We call him Milina. It's a pity the feta cheese is very rarely found on sale ((and it's very tasty
Summer resident
Quote: SnezhkaPro

The pie is delicious. We call him Milina. It's a pity the feta cheese is very rarely found on sale ((and it's very tasty

But you have plenty of scarves, and if you want, you can replace feta cheese with dry cottage cheese, adding a little salt to it
Olgitsa
Winter, and the video has not yet been filmed? ... I would also like a little more detail about the dough ... Thanks for the wonderful recipe!
winter
Watch the video here.

only I do not pump a lot, I pump it with a rocking chair about 15 cm in diameter, smear it with sunflower oil and leave it for 5 minutes.
Then I put it on the fabric and begin to stretch it along the edge.
Bepa
Why cloth? Can I just sit on the table?

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