Ingredients:

For the dough:

About 1kg. all purpose flour
1 cube fresh yeast (about 40 g)
1 tsp sugar
1 tsp salt
4 eggs
1 cup lukewarm water
350 g cheese, shredded
200 g melted butter (margarine or any preferred vegetable oil)

For glaze:

1 egg, beaten

Method:

Leave aside a cup of flour for bench work.

In a bowl dissolve yeast in lukewarm water, add sugar and about ½ cup flour, stir until smooth and leave aside for few minutes to rise.

In a separate bowl mix 2 cups flour and salt.

In a large bowl or bowl of electric mixer beat on medium speed eggs and add the risen yeast mixture.

Add gradually mixed flour and salt.

Add remaining flour gradually, because the mixture might not take the whole amount until a soft and elastic dough forms, which separates from the walls of the bowl. If dough is too soft, add 1-2 tablespoons flour, if it’s hard, add 1-2 tablespoons lukewarm water.

Our the dough onto a flat floured surface and knead.

Roll rectangular crust – about 2 cm thick (mine has got approximately 40×40 cm)

Spread 1/3 of butter all over the crust and sprinkle with 1/3 of shredded cheese.

Fold crust as an envelope.

Turn folded crust seam side down

Roll to the initial crust size, spread the second 1/3 of the butter and the second 1/3 of the shredded cheese.

Fold again as an envelope.

Turn again folded crust seam side down, roll initial size, spread with the last part of the butter and sprinkle with the last part of the cheese.

Fold again as an envelope. The crust is thick and almost square shaped.

Without rolling the crust, place the folded crust seam side down into a suitable baking pan, previously lined with baking paper or oil well and sprinkled with flour.

The rectangular baking pan, which I have prepared, has been too large and I’ve needed to  place my crust into a round pan, but that does not spoil the final result at all hopefully 🙂

Cut the folded crust into triangles as follows: first the black lines, then the red and at last the blue ones.Lightly press with a rolling-pin’s end in the middle of each triangle – to let dough layers open better.

I seem to have been so busy to wonder what kind of pan to use that I’ve failed to make photos of the cut crust…

The Tutmanik rise while baking and that’s one of the greatest advantages of this recipe.

Spread cut crust with beaten egg, put on upper rack and bake in a cold oven, on oven’s bottom bake element  (sorry, I don’t know the exact word) at 170C for about 30 minutes.

Check carefully whether it is slightly roasted below, move to lower rack, turn on the oven’s grill and finish baking  at 170C for another 10 minutes or until golden brown.

*** If the oven is not supplied with separatebake elements,  bake in a cold oven on middle rack at 170C, keeping for the first 30 minutes Tutmanik covered with baking paper or cooking foil, then remove paper and bake another 10 minutes or until golden brown. Serve warm, even:) hot – the Tutmanik is tremendously delicious!!

 

Serve warm, even:) hot – the Tutmanik is tremendously delicious!!