Description
One of the traditional Bulgarian pastries. "Melinki" can be eaten warm (mostly for Breakfast) with sour milk, but they are very tasty and cold, they even can be eaten instead of bread. Remain fresh and soft. Thanks to the author of the recipe, Oksana. I made them and tried one I understood why they served at Breakfast: they have a very soft fluffy texture, soaked in milk and egg filling with a pronounced creamy taste and smell, with a crispy crust, covered with slices of white cheese (feta). You could want for Breakfast better "milinar"?
Ingredients
-
Flour
400 g
-
Butter
100 g
-
Sugar
1 tsp
-
Salt
0.5 tsp
-
Yeast
1.5 tsp
-
Milk
250 ml
-
Chicken egg
3 piece
-
Cheese
150 g
Cooking
The dough I was kneading in the bread maker.
The finished dough I have divided into 16 equal parts. Roll out into balls, spread out in the form for baking at a distance from each other, so that they did not adjoin among themselves.
Left on a big delay until they double in size.
For filling, beat eggs with milk, add melted and slightly cooled butter...
..... at the end crumble the cheese.
Pour milinki with the mixture. Well, if after proofing between the rolls a little space, then the fill will be spread and finished by milinki would be sealed in her.
Bake in a preheated T 180*C oven for 30-35 minutes.
To be sure that milinki was raw on the inside, you can check them pierced with a wooden toothpick - if dry, it is ready.
Ready "Malinki".
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.