Spiral Tutmanik with Feta
- yeast - 1/2 cube
- sugar - 2 - 3 tbsp for activating the yeast
- water - 1/2 cup for the yeast (warm)
- flour - a little less than 2 lb (1 kg)
- water - 1 4/5 cups (450 ml) warm
- salt - 1 1/2 tbsp
- oil - 4 tbsp
- margarine - 1/3 of a small packet
- oil - 1/4 cup
- feta cheese - 14 oz (400 g)
- eggs - 1 yolk and 2 tablespoons of oil
- oil - for greasing the tray
First, activate the yeast. Put it in a bowl in which you've poured 1/2 cup warm water and 2-3 tbsp sugar. Dilute it well, use your fingers to stir and leave it aside to activate. Crumble the feta cheese in a plate.
Mix 1/4 cup oil with the margarine in a bowl. Beat 1 yolk with 2 tbsp oil in another bowl. This will be used to smear the ready tutmanik later on. Sift the flour and make a well in it. Add the salt to it, the activated yeast, 4 tbsp oil and about 1 4/5 cups (450 ml) warm water - first pour in 1 2/3 cups (400 ml) water, then add a little bit more.
Once you knead the first time you'll see whether or not you need a bit more. Knead a soft dough. Leave to rest in warm area 10-15 min., covered with a towel. Once rested, divide it into 4 equal-sized balls. Flour the table you'll be working on.
With a rolling pin, roll out 1 sheet thinly. Smear thus rolled out sheet with oil and margarine. Sprinkle with the crumbled feta. Wrap it into a roll. Oil a round tray and place the 1st roll in it. Repeat for the 2nd ball of dough. Arrange them 1 after the other in a spiral in the tray.
The result is a spiral, seashell-shaped tutmanik. Leave to rise 30-40 min. in a warm area, covered with a towel. Use a brush to smear it with the yolk beaten with oil. Bake in a preheated 356°F (180 °C) oven about 40 min.
The result is an amazingly delicious snack. The recipe is from a friend of mine. The quantities listed yield 2 trays of spiral tutmanik.