Bulgarian · Bulgaria
Bulgarian Cheese and Egg Banitsa with Yeast Fermentation
A traditional Bulgarian pastry made with layers of dough using a yeast-fermented base and filled with cheese and eggs.
Ingredients
Method
- In a small bowl, dissolve the yeast in warm water (about 35°C) and let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and melted butter.
- Knead the dough for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1 hour in a warm place.
- Once risen, punch down the dough and roll it out into a large rectangle. Cut into 6 equal pieces.
- In a separate bowl, mix the cheese and egg to make a filling.
- Place the filling on each dough piece, fold, and seal the edges.
- Bake at 200°C (390°F) for 20-25 minutes until golden brown.
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