Basic dough for pitas, buns, tutmanik, burek, hot-dog rolls and "Sun" bun — step by step, cheese bun
An all-purpose enriched dough kneaded in the breadmaker, then shaped by hand into flatbreads, buns, braids or filled pastries.
Ingredients
| 1 и 1/4 ч.ч | Fresh milk, room temperature 27°C (half may be milk, half water) |
| 1 бр. | Egg + 1 egg white (yolk for brushing on top) |
| 1 с.л. | Oil |
| 3/4 с.л. | Sugar |
| 1 ч.л. | Salt |
| 4 ч.ч | Flour |
| 1 с.л. | Yeast (1 packet) |
| — | Melted butter (for brushing) |
| около 1 ч.ч | Grated kashkaval (optional, added to dough) |
Instructions
Knead the above ingredients into a dough, by hand or with a bread machine on the dough programme — on my machine it takes about an hour. From there you play with the dough and shape it as a large pita, small buns, possibly with a filling of kashkaval, cheese (sirene) or spinach.
I braid the buns like козунак (Easter bread), or arrange them like a flower; I brush the individual braids with melted butter. Once the dough is shaped and placed in the tray, let it rise again, brush with the egg yolk, optionally sprinkle with sesame, and bake at 190°C (375°F) for about 20 minutes.
Spoon conversions: 1 cup (1ч.ч) = 240 ml; 1 tbsp (1с.л) = 15 ml; 1 tsp (1ч.л) = 5 ml. Note: sometimes I also add about 1 cup of grated kashkaval to the dough.