Tsarvuli (Cheese-Filled Buns)
Bulgarian home-style stuffed buns with white cheese and yellow cheese, seasoned with savory (chubritsa) and baked until golden.
Ingredients
| 600 grams | flour | |
| 300 grams | warm water | |
| 20 grams | bread yeast | |
| 3 tablespoons | 45 ml | oil |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | sugar |
| 250 grams | white cheese | |
| 150 grams | grated yellow cheese (kashkaval) | |
| 3 tablespoons | 45 ml | yogurt (or cream) |
| — | savory (chubritsa) | |
| 25 grams | butter |
Instructions
First knead an elastic dough from the listed products. Then leave it to rise for about 45 minutes. Grate the white cheese and add the cream or yogurt to it — mix well.
Divide the risen dough into ten equal balls. Roll out each ball into a sheet about 0.5 cm thick and place a portion of the cheese filling on it. Turn the edges of the tsarvuli inward to shape a nice little bun. Once all the buns are ready, arrange them in a previously greased tray and leave them to rise for about ten minutes.
Then place a small piece of butter on each and sprinkle with savory (chubritsa). Put them in the oven, where they bake at a maximum of 200 degrees until fully done. Just before taking them out, sprinkle them generously with the grated yellow cheese. These cheese-and-kashkaval buns turn out wonderful, as you'll see for yourself once you try them.