Katami Brotseulit with Bulgarian Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 200g (7 oz) Bulgarian sirene cheese, crumbled 200g (7 oz) Bulgarian sirene cheese, crumbled
• 100g (3.5 oz) Bulgarian kashkaval cheese, grated 100g (3.5 oz) Bulgarian kashkaval cheese, grated
• 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm milk and vegetable oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In the meantime, prepare the cheese filling by combining the crumbled sirene cheese, grated kashkaval cheese, and chopped parsley in a bowl.
6. 6.
   Once the dough has risen, punch it down to release the air. Divide the dough into small portions and flatten each portion into a circle.
7. 7.
   Place a spoonful of the cheese filling in the center of each dough circle. Fold the edges over the filling and pinch to seal, forming a ball.
8. 8.
   Arrange the filled dough balls on a baking sheet lined with parchment paper, leaving some space between them. Brush the tops with beaten egg wash.
9. 9.
   Preheat the oven to 180°C (350°F). Let the rolls rest for another 15 minutes while the oven is preheating.
10. 10.
    Bake the Katami Brotseulit in the preheated oven for 20-25 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving. Enjoy them warm or at room temperature.

Treat your ingredients with care...

• Bulgarian sirene cheese — If you can't find Bulgarian sirene cheese, you can substitute it with feta cheese, which has a similar tangy flavor.
• Bulgarian kashkaval cheese — If Bulgarian kashkaval cheese is not available, you can use any other semi-hard cheese with a good melting capability, such as cheddar or gouda.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper rising of the dough.
• Warm milk — The milk should be warm to the touch, but not hot. This helps activate the yeast.

Tips & Tricks

• For a richer flavor, you can add a pinch of paprika or dried herbs to the cheese filling.
• If you prefer a softer crust, cover the rolls with a clean kitchen towel immediately after removing them from the oven.
• These rolls are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container for up to 2 days.
• To reheat the rolls, place them in a preheated oven at 180°C (350°F) for a few minutes until warmed through.
• Serve the Katami Brotseulit with a dollop of Bulgarian yogurt or a side of fresh salad for a complete Bulgarian culinary experience.

Serving advice

Serve the Katami Brotseulit warm or at room temperature. They are perfect as an appetizer, snack, or as a side dish to accompany your main course. Pair them with a refreshing Bulgarian yogurt dip or a side of fresh salad for a delightful culinary experience.

Presentation advice

Arrange the Katami Brotseulit on a platter, showcasing their golden-brown crust. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an added touch of elegance. Serve them alongside a bowl of Bulgarian yogurt for dipping.