Sliven-Style Milinki

Required products: 200 ml water 2 tbsp olive oil (or oil) 1 tsp sugar 1 tsp salt 5 g dry yeast (or 15 g fresh) 350 g flour 30 g melted butter

For spreading: 50 g soft butter 3 tsp flour 3 tsp water 1/2 tsp salt 1/2 beaten egg!!! (the other half is used to brush the tops after proofing)

Method: In the bread maker container, mix the water, sugar and olive oil (or oil). Mix part of the flour with the dry yeast and salt and add to the liquids (if using fresh yeast, crumble it and add it together with the water, oil and sugar). Activate the "Dough" program and gradually add the remaining flour — until you get a smooth, firm dough. After the signal for adding nuts, transfer the dough with the container, covered with cling film, into an oven preheated to 45°C or 40°C with fan for 10–15 minutes, or until the dough doubles in volume. If kneading the dough by hand — add the liquid ingredients to the dry ingredients and knead to a smooth, firm dough. Grease a medium-large baking tin — mine is about 25 cm :) Prepare the spread: to the soft butter gradually add flour and water, one spoon at a time (alternating them), and at the end salt it, stirring constantly. From the risen dough, form balls the size of a small walnut, dip them in the melted butter and arrange them in the tin one next to another. Brush generously with the spread and leave to rise. Since I'm very quick ;), I got carried away, arranged the balls in the tin and popped them into the oven preheated to 45°C — to rise — completely forgetting about the butter spread on top... So we brushed them already risen, but even that didn't spoil their great taste — and they turned out even fluffier ... While the milinki are rising, heat the oven to 180°C or 170°C with fan. Brush the risen milinki with beaten egg and bake 30–35 minutes — until golden.

From http://angellovescooking.blogspot.bg/2016/09/milinki-traditional-bulgarian-bread.html