Bulgarian loaf - drink

Category: Bakery products
Kitchen: bulgarian
Bulgarian loaf - drink

Ingredients

eggs 4 things.
milk 500 ml
yeast 40 g
salt 1 tbsp. l.
sugar 2 tbsp. l.
sunflower oil 3 tbsp. l.
flour 1200 g
butter 125 g
konzhut
yolk 1 PC.

Cooking method

  • Very often we, in Bulgaria, bake such loaves.
  • I don't make dough, I knead in the kitchen machine.
  • If you knead with your hands, it is better to make a dough.
  • I leave the dough for proofing.
  • Bulgarian loaf - drink
  • After the dough rises twice, or even 2.5 times, it must be divided into three parts. Roll them out, greasing them well with butter, put them in a pile and roll them out again to a thickness of 0.5 cm. Cut into 16 pieces, like a cake. And form a bun from each triangle by rolling it into a roll.
  • I put the buns in a saucepan so that the loaf turns out to be high.
  • Bulgarian loaf - drink
  • We put in a warm place for proofing.
  • Bulgarian loaf - drink
  • Lubricate with yolk and sprinkle with konzhut.
  • Bulgarian loaf - drink
  • I bake a loaf at 180 grams, put in a cold oven. Or with a temperature probe up to 97 gr.
  • Bulgarian loaf - drink
  • We often put feta cheese in our loaf. Delicious.
  • I apologize for the red inscription on the pictures, they are old, but there are no others. And I did the inscription because I was tired of seeing my photos, under someone else's recipe, on the Bulgarian forums. I didn't know how to do it correctly then.
  • Here are my other loaves:
  • Bulgarian loaf - drink
  • Bulgarian loaf - drink
  • Bulgarian loaf - drink
  • Bulgarian loaf - drink
  • Bulgarian loaf - drink


kuznez84
the beauty!!
I took it to my bookmarks.
Rada-dms
Cool, like the molding!
V-tina
Svetlana, very interesting molding and you can see - the dough is tender, took it to the bookmarks
djemma
Thank you girls.
OlgaGera
I liked it very much
It turns out such beauty!
Gaby
With the first recipe, a very appetizing and beautiful loaf, just a sight for sore eyes.
djemma
Thank you.
Wild cat
Oooh, what a beauty! I liked the roll forming.
Drool is dripping onto the keyboard even now, get up and go to the kitchen to oven.
The neighbors are already going crazy with the aromas from my apartment.
I will definitely do it tomorrow!

Svetlana, you are doing the right thing to sign the photo. Even so big. Many "boil" and pass off as their own. IMHO

Babushka
Svetlana, the beauty! Do you have a recipe for small drinks with butter and siren?
Tanya-Fanya
Wonderful loaves!
Please tell us how you add feta cheese to the loaf?
Chef

Quote: Wildcat
Svetlana, you are doing the right thing to sign the photo. Even so big.
I would not say. Interferes with the perception of the card. Our Gallery signs more correctly

Natalyushka
Very beautiful and soulful, the photo breathed with something warm and homely.
Natalyushka
125 g of butter in the recipe is just right for greasing the rolled dough?
Tumanchik
Awesome loaf and his brothers! I took note of the molding! Thank you very much! And you can also make these buns with poppy seeds? And then the cutting will be
irina23
Svetlana, I really liked the recipe and the molding! The beauty! Thanks for sharing. I want to try baking. I took it to bookmarks.
djemma
Babushka, there is also a recipe for drinks, of course. I will write you later.

Tanya-Fanya, I put a spoonful of crumbled cheese on the triangles and then I roll up the roll, that is, I put the filling. She crumbles well with our hands.

Chef, sorry, I won't go further, but now all the pictures are old. True, I often write to administrators that they use my photos and pass them off as their own.

Natalyushka, yes, sunflower is used in the dough, and creamy for decoration. Then the loaf is obtained with a pleasant taste of butter and, as it were, a little flaky. Those three layers that we put in a pile do not stick together, but are separated from each other thanks to the oil.

Tumanchik, of course, is possible with poppy seeds, but we don't do that. In Bulgaria, poppy filling is generally not used much. Such a loaf is baked for all holidays and eaten instead of bread. It is very tasty. And as a rule it is broken into pieces, not cut.
Ikra
djemma, very beautiful loaves, each is special! I will definitely try your recipe, especially since there is an option with feta cheese, which is very interesting!
Helen
Cool recipe ....
djemma
Babushka, in fact, you can also make drinks from this test. In Bulgarian it is called a drink, and those little ones are drinks. That is, like pie and pies.

But I like these:
https://Mcooker-enn.tomathouse.com/in..._smf&topic=442071.new#new
petu
Thank you! The first time I saw such a molding (very beautiful) - I just amazed (great), well, delicious for sure! (and putting the dough in a cold oven is generally a class! I also do this, I really, really like the result, rather than put it in a hot one)
Trishka
djemma, Svetlana, with the firstborn, but what!
Very beautiful, and I have no doubt that it is delicious, thanks for the recipe and interesting molding, I took it to the bins.
Ikra
djemma, and drinks would be nice to issue a separate recipe. It will be a pity if I get lost.
djemma
Ikra, issued.
Babushka
Quote: djemma

Babushka, in fact, you can also make drinks from this test. In Bulgarian it is called a drink, and those little ones are drinks. That is, like pie and pies.

But I like these:
https://Mcooker-enn.tomathouse.com/in..._smf&topic=442071.new#new
Thank you. Bulgarian cuisine is one of my favorites. I cook and bake often.
julia_bb
djemma, great recipe and molding!
I remembered your videos in the Kenwood theme)
Matilda_81
djemma, Svetlana, thanks a lot for the recipe !!!!! I take it to the tabs, I want to learn how to bake such loaves !!!!
Chef
Quote: TATbRHA
would you delete this ridiculous video
Verbal warning. Remember, at least once someone in your recipe said: "Would you delete this ridiculous photo"?
Such a tone on our forum is completely unacceptable.
Yunna
djemma, interesting molding and recipe. Thanks, bookmarked, I'll try to bake.
Oktyabrinka
djemma Svetlana, the loaf is so beautiful and very interesting molding, thanks, bookmark and I will definitely bake
Nana
How lovely! Just gorgeous pastries. Svetochka, can I pester you? Easter is coming soon, and in some program, once running past the TV, I saw a woman showing the preparation of an Easter Bulgarian "pigtail" from batter (my hands were all in oil) and stuffed with marmalade or candied fruits ... I don't remember , and also necessarily (according to her) meat "butterflies" for Easter in Bulgaria are prepared. Enlighten, pls ......
put on
Thanks for the recipe and photo of cutting the dough. Bulgaria has wonderful flour and wonderful pastries!
SvetaI
djemma, Svetlana, and I baked first!
An absolutely wonderful loaf, beautiful and tasty.
The portion in the recipe is too big for me, I counted on 480 g of flour. Kneading and proofing in a bread maker, baking in a mold in the oven. For lack of sesame, sprinkled with flaxseeds.
Here is such a beauty:
Bulgarian loaf - drink
Bulgarian loaf - drink
I missed the time and had to cut it warm. I didn't want to cut myself at all, I had to disassemble it into buns-sticks.
Bulgarian loaf - drink
Bulgarian loaf - drink
Well what about the taste? Three and a half eaters ate every last crumb of loaf at dinner.
I will certainly bake more, both for myself and for guests and as a gift. And I will definitely try with feta cheese
TATbRHA
Very sorry, djemmathat you did not indicate in the recipe, that only vegetable oil is put into the dough, and butter is used for rolling. Just like you, you put all the products in the machine - in the end you got such a fat dough that will never fit in your life.
Well, I got out of the situation: I started another portion of the dough, but without oil at all, mixed both, everything came up and baked. Delicious! Thank you. I'll also try with feta cheese.

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