- Fresh yeast - 10 Grams
- Flour - 600 Grams
- Water - 250 Milliliters
- Eggs - 3 pieces
- Salt, sugar - 1 Teaspoon (without peas)
- Brynza - 500 Grams
- Melted butter - 100 Grams
- Eggs - 3 Pieces (for filling)
- Milk - 200 Milliliters
- Sugar - 2 Art. spoons
The first thing to do is knead the dough. To do this, mix the flour with sugar, salt and add water, yeast, separately beaten eggs. Knead the ingredients until smooth and resilient. Put it in a bowl, oiled. Leave to infuse for 40 minutes. Next, the finished dough should be divided into 5 parts and roll out discs with a diameter of 25 cm. Lubricate with butter. The whole filling should be divided into 5 parts and each part of the filling evenly spread across the disc and twist into a roll. Then roll a little roll as if in a pigtail. Prepare dishes for baking with a board in 30 cm. Wash the dishes with butter and make a cake in it, laying the sausages from the dough in a spiral. They should not be stacked tightly, the cake will still grow during baking and almost twice. The dough should be left for about 20 minutes, covered with a towel. At this time, prepare a pouring shade. To do this, beat the eggs with sugar (lightly) and add milk with the mixture. Pour the dough with milk filling and put the cake in a preheated oven to 180 degrees. Bulgarian pie with cheese bake about 40-45 minutes. After the oven, let the cake stand a little under the towel (about 10-15 minutes).
Servings: 7-9