Milinka with cheese

Category: Bakery products
Kitchen: bulgarian
Milinka with cheese

Ingredients

Dough
Water (I have a return from cheese) 150 ml
Vegetable oil 50 g (I only put 25)
Any hard cheese, including processed cheese (in the original - feta cheese) 50 g and more
Salt pinch
Flour 300 g
Yeast 5 g
Fill
Pork fat (can be replaced with any other, including increasing the amount of butter) 1 tbsp. l
Water (I also have a return from cheese) - if not liquid enough 2 tbsp. l
Egg 1 PC.
Flour 1 tbsp. l with a slide
Salt pinch
Butter 1 tbsp. l

Cooking method

  • The dough was kneaded by a bread maker; I put all the ingredients, except for butter and cheese, into it at once; in the first rise, added cheese and butter grated on a coarse grater.
  • The dough rose well. I molded 16 balls slightly larger than a walnut, laid them on a baking sheet (oiled and lined with baking paper), left to approach.
  • I made a filling: mixed oil, fat, slightly warmed up (but do not boil!), Added everything else, slightly diluted it backwards.
  • When the buns came up and stuck together, I smeared the filling.
  • Baked at 200 * C before tanning, not for long.

The dish is designed for

16 pieces

Cooking program:

oven

Note

Recipe from SAY7 website, thanks to author MamaMarinka.

galchonok
Tatyana, very tasty buns! Right now I want to put the dough, but what is the size of the baking sheet for 16 pieces?
TATbRHA
Ancient silumin square frying pan 20x20. In general, we take a suitable baking sheet, calculate the number of balls a little larger than a walnut that will fit in it, weigh the dough, divide, roll up, put - that's what I did. They fit wonderfully! Stick together.
galchonok
Thank you, I'm so, approximately, and figured out-the dough is already ready-went to mold


Added Friday 03 Mar 2017 05:13 PM

Tanechkaand here are the buns! Baked in the form of 25X35, it turned out 19 buns. She put 75 g of cheese, in the next. I will increase it to 100 times. So delicious and fluffy, the crumb is straight flaky! We really liked these milinka, thank you very much for the recipe - sent to your favorites!

Milinka with cheese Milinka with cheese

Milinka with cheese
TATbRHA
galchonok, killed with her indescribable beauty in my heart! That's really clever. At the same time, she decorated the recipe page: it's impossible to resist.
galchonok
Tanechka, thank you for the yummy!
Helen
TATbRHA, Tanya, what are the cool buns, we need to stir up tomorrow too ...
TATbRHA
Cool and, in my opinion, not stressful at all - like all folk recipes, I guess.
Albina
Tatyana, they look like buns for 9 kopecks 🔗
TATbRHA
Only with cheese!
Elina
I have never seen Bulgarians make a filling of pork fat, only oil. Standard molding of millinoks: roll out the dough, grease with butter and sprinkle with pieces of siren (this is a cheese similar to the Adyghe cheese, but saltier), form a roll, and cut it into pieces. That is, cheese and butter are not mixed into the dough.
You can make milinka without cheese, just then sprinkle with powder.
Forgive me for interfering, but I wanted the recipe to be closer to authentic.
TATbRHA
Elina, do not apologize: you are absolutely right! Because the recipe is not quite ..., me and pisaLa it in the first person. It also turned out very tasty.
It's good that you told us how they do it in Bulgaria.

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