Mesenitza (Tutmanik)

Name: Mesenitza (Tutmanik)
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 people
Ingredients: 1½ lb flour; 1 tablespoon active dry yeast; 2 eggs; 2 tablespoons olive oil; 1 teaspoon baking soda; 1 tablespoon sugar; 1 teaspoon salt; About 1 cup milk; 1 egg; 8 tablespoons butter; 4 oz. Bulgarian yogurt; 13 oz. sirene; 1 egg yolk

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 25 mins
Servings
8 people
Course
Bread
Cuisine
Bulgarian

Mesenitza (Tutmanik)

Jennifer Becker

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Mesenitza (or tutmanik) is one of the most famous Bulgarian breads. It is stuffed with Bulgarian yoghurt and a local cheese called sirene.

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Ingredients

Servings

For the dough

1½ lb flour (more or less), sifted
1 tablespoon active dry yeast
2 eggs , beaten
2 tablespoons olive oil
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
About 1 cup milk , lukewarm

For the filling

1 egg
8 tablespoons butter , soft
4 oz. Bulgarian yogurt , beaten
13 oz. sirene (or feta), crumbled

For the decoration

1 egg yolk , beaten with 1 tablespoon of cold milk

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Instructions

Dough

Dissolve yeast and sugar in 1/2 cup (100ml) water. Set aside for 10 minutes.
Mix all ingredients of the dough except the salt and incorporate milk slowly.
Form a dough and finally incorporate the salt. Knead the dough for 5 minutes with a stand mixer (at medium speed) or 10 minutes (by hand). Cover the dough and let it rise for about 45 minutes in a warm place, away from drafts.

Filling

Beat the egg and mix with yogurt and sirene.

Mesenitza

Divide the dough into several balls of equal weight. Roll each ball to a thickness of about 1/2 inch (1cm).
Smear butter and filling on the surface of each piece of dough. Roll the dough onto itself to obtain a cylinder.
Shape each cylinder into a snail-shaped roll and place them on a baking sheet lined with parchment paper.
Place all the snail-shaped rolls next to each other by spacing them slightly to form a large bun. As they expand during baking, all the snails will form one large bread. Let rise again for 15 minutes.
Meanwhile, preheat convection oven to 350F/180C.
Coat the bread with the egg yolk and milk mixture. Bake for about 20 to 25 minutes or until the bread is golden.