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Bulgarian breads and cakes
 My Grandmother's milinki
Milinki are typical Bulgarian bread-like breakfast meal.
The recipe is simple:
What you need:
700 gr. Flour
Yeast
Salt
2 glasses of milk
250 gr. butter
3 spoons of bread crumps
First, sift the flour and mix it with 1 teaspoon of salt. Separately, dissolve the yeast into a glass of slightly warm milk and mix the milk with the flour. Mix well. Turn dough out onto floured surface and knead until smooth and soft. The dough should not become hard. Place in a greased bowl, turning dough over so greased side is on top. Cover with a damp cloth and put somewhere in a warm room to rise until doubled in bulk.
Then start making small balls (slightly bigger than wallnuts) and arrange in a tin leaving some space between them so that they can rise again. Sink every ball into melted butter. Leave in a warm place and let rise. Meanwhile melt all the butter and mix with the bread crumps. Put on top of the milinki. Bake at 220 degrees for 15-20 minutes until pink. Be careful not to overbake them, take them out when just slightly pink.
Garlic rolls
375 ml milk
12 garlic pcs.
450 gr. flour
salt
1 egg
1 tbsp. oil
mix of herbs (oregano, basil)
yeast
Bring the garlic and the milk to a boil for 15 minutes. Stir the garlic until turned into a puree. Cool down a little and then add the yeast. Sift the flour and mix with the salt, oil, herbs, garlic mixture. Add the egg and stir well. Knead until elastic and soft. Leave for 1 or 1 and a half hour until the volume of the dough is increased twice. Make 8 balls out of it, leave aside for 15 minutes. Sprinkle with some milk and bake in a pre-heated oven (220 degrees) for 15-20 minutes. Delicious!
Banitza - Baked Cheese Pastry
Banitza is a typical Bulgarian breakfast snack, you can see many kiosks on the streets that sell banitza. Bulgarians also make banitza for New Year’s Eve when we have the custom to hide little pieces of paper with different “wishes” in the banitza and everyone in the family takes one piece and thus chooses “his luck” for the forthcoming year.
There are many different types of banitza but I will offer you a traditional recipe.
What you need:
Filo pastry – 10-15 sheets (depends mainly on the size of your oven dish)
300 - 400 gr white cheese
1/2 pack butter (melted)
3-4 eggs
250 ml soda water
pinch of salt
Sprinkle an oven dish with oil, cover bottom with a sheet of filo pastry, sprinkle some melted butter, sprinkle crumbled white cheese, and continue arranging the filo pastry in layers with butter and cheese. Finish with a layer of filo pastry and butter. Beat the eggs, add salt, and soda water in a separate dish. Pour slowly over the dish with the banitza and let it soak in. Cook in a preheated oven (180-200 C) for about 40
minutes or until the banitza has risen slightly and has nicely browned on top.
Milk banitsa (Mlechna banitsa)
400g flour
9 eggs
3/2 milk
3/2 cup sugar
1/2 cup semolina
1 tbsp sunflower oil
1 tbsp vinegar
1 cup water
180g butter
confectioner's sugar
Prepare a medium-hard dough from the flour, 1 egg. oil, vinegar and water and roll into sheets (pre-made pastry sheets or filo dough may also be used). Place the sheets in a tray, basting each with melted butter. Bring the milk to a boil, add the sugar, remaining butter and semolina while stirring constantly, followed by the beaten eggs when cooled. Mix well and pour over the pastry sheets. Bake in a moderate oven. Cut in squares and sprinkle with confectioner's sugar. |
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