Swirly Tutmaniks with Homemade Feta Cheese

Darth Vader
"If every good person were given a Tutmanik bun then we`d witness a feast unlike any ever seen before."
Preparation20 min.
Cooking35 min.
Тotal55 min.
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  • for the dough
  • flour - 2 cups (500 g)
  • yeast - 1/2 packet, dry
  • sugar - 1 tsp
  • brine - 2/5 cup (100 ml) from feta cheese
  • water - about 1 cup, cool (or as much as it absorbs)
  • butter - 2 tbsp (30 g)
  • feta cheese - 9 oz (250 g) sheep's, homemade
  • eggs - 1
  • oil - 1 tablespoon for smearing the tray


The crucial aspect of this dough is that it's kneaded using feta cheese brine. It needs to be high quality - made from strained whey and salt, it needs to look clear, with a pleasant aroma.

Put the flour in the container you intend to knead the dough, make a well. Pour in the yeast and brine that you've dissolved in a little sugar and cool water. Knead a soft dough, while adding cool water until all of the flour is absorbed. The dough must not stick.

Wrap it with a towel and leave in a warm area about 15 min. Roll it out onto a floured surface to 1/2″ (1 cm) thick. Using a sharp knife, cut the sheet down the middle into 2 equal halves.

Smear the surface with the egg white, set the yolk aside for smearing later. Crumble the feta cheese on top evenly. Wrap them up into rolls.

The 2 halves yield 2 rolls, now cut each into 3/4″ (2 cm) thick pieces. Arrange the chopped pieces lying on their sides in an oiled tray - they look like snail shells.

Leave them covered with a towel in a warm area to rise. Smear them with beaten egg yolk and put a little butter on each piece.

Bake in a moderate oven until reddened. Take them out, sprinkle with a little cold water and cover with a towel for about 10 min.

Serve warm with homemade yoghurt or ayran.


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