Kefir Milk Tootmanik | Bulgarian Cheese Bread
 
 
These Kefir Milk Buns are my take on Tootmanik, a Bulgarian Cheese Bread.
Author:
Recipe type: Cheese Buns
Serves: 8
Ingredients
Dough:
  • 250 grams organic all-purpose flour
  • 200 grams Hi-extraction organic soft white winter wheat flour
  • 325 grams Kefir Milk
  • 8 grams sea salt
  • ⅛ - ¼ teaspoons instant yeast
  • 84 grams / 6 T butter
Filling:
  • 1 egg
  • 250 grams feta cheese crumbled, 8 ounces (I used tomato basil feta cheese)
  • 50 grams butter melted and cooled, 3 tablespoons
  • Paprika for garnish, optional
  • Fresh herb(s), optional
Glaze:
  • 1 egg
  • 1 teaspoon water
Equipment:
  • 2 - 8 or 9-inch cake pans, greased and/or lined with parchment paper
Instructions
Day One:
  1. In a large bowl, whisk together flours, yeast and salt.
  2. Add kefir milk and mix thoroughly using a Danish dough whisk or wooden spoon
  3. Let rest 20 minutes, then knead until soft and supple
  4. Place in a clean bowl, cover and let proof for 2 hours
  5. Fold and turn the dough and place back in the bowl
  6. Cover and place the dough in the refrigerator overnight
Day Two:
  1. Next morning, remove the dough from the refrigerator and let warm up to room temperature, about 2 hours
  2. Work in butter and let dough rest for 30 minutes
  3. Fold and turn the dough for 5 - 10 minutes until butter is fully incorporated into the dough
  4. Place the dough in the bowl, cover and proof for 1½ - 2 hours
  5. Fold and turn the dough after 1 hour
  6. Rest for 30 minutes to an hour, then place in fridge until ready to use or for 2 - 3 hours
  7. Remove the dough from the refrigerator and divide into 8 balls, let rest 20 minutes
  8. Mix the egg together with the feta cheese in a bowl. Melt the butter and allow to cool.
  9. Roll each piece out to ½ inch thick, brush with melted butter, then spread with cheese mixture Roll up like a cinnamon roll, then cut each piece in half and place cut side up in lined cake pan
  10. Cover with a kitchen towel and let rest for one hour
  11. Preheat oven to 450 degrees F.
  12. Just before baking, brush the rolls with butter and sprinkle with paprika and some extra cheese if you like
  13. Place the pans in the oven and immediately turn the oven down to 400 degrees F.
  14. Bake for 25 - 35 minutes golden brown on the outside
  15. Remove the rolls from the oven and transfer to a wire rack to cool slightly before serving.
Notes
Adapted from The Book of Buns by Jane Mason

To make these rolls the same day using regular milk instead of kefir milk, increase the amount of instant yeast to about 2 grams or 1⅛ teaspoons and forgo the overnight proof in the refrigerator.

You can also utilize a cold ferment with regular milk, just increase the amount of instant yeast to about ¾ teaspoon and follow the instructions for the overnight cold ferment.
Recipe by Bread Experience at https://www.breadexperience.com/tootmanik-bulgarian-cheese-bread/