Easy Bulgarian Cheese Bread Recipe (Tutmanik)

Get ready to embark on a delicious journey into Bulgarian culinary delights with our incredible Tutmanik recipe! If you're searching for an easy cheese bread recipe that's both authentic and incredibly satisfying, you've hit the jackpot. This isn't just any bread; it's a savory, stuffed cheesy bread masterpiece, designed to be a true cheese pull apart experience. Unlike its spiral cousin, Banitsa, Tutmanik is a yeasted, tender bread baked in one pan, bursting with the salty goodness of Bulgarian feta cheese (or Sirene). It’s perfect for breakfast, a snack, or alongside any meal, and we promise, making this at home is easier than you think. Let's get baking!

Ingredients

• Flour: 500g (4 cups) all-purpose flour, plus more for dusting. All-purpose works beautifully for a tender crumb, but bread flour can be used for a chewier texture.
• Yogurt: 120g (½ cup) whole, unsweetened plain yogurt. This adds incredible tenderness and a subtle tang.
• Oil: 60ml (¼ cup) neutral oil (like vegetable or canola). Essential for a moist, soft crumb.
• Sirene (or Feta): 200g (about 1½ cups crumbled) brined Bulgarian Sirene or good quality feta cheese. Remember to drain and pat it dry! Saltiness varies, so taste first.
• Eggs: 2 large eggs, plus 1 extra for an egg wash.
• Milk: 120ml (½ cup) whole milk.
• Sugar: 1 tablespoon granulated sugar. Helps activate the yeast and adds a hint of sweetness.
• Salt: 1 teaspoon fine sea salt. Balances the flavors.
• Instant Yeast: 7g (2¼ teaspoons or 1 packet) instant yeast. No need to proof separately!
• Optional Toppings: 1 tablespoon sesame seeds or nigella seeds.
• Optional for brushing after baking: 1 tablespoon melted butter or a touch of oil.

Directions

1. Warm & Mix Wet Base: In a large mixing bowl, gently warm the milk to about 80-90°F (27-32°C). Whisk in the yogurt, 2 eggs, and oil until well combined. This warm liquid base helps the yeast activate beautifully.
2. Combine with Dry Ingredients: In a separate bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry mixture to the wet base, mixing with a wooden spoon or spatula until a shaggy, cohesive dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface (or use a stand mixer with a dough hook). Knead for 8-10 minutes until the dough is smooth, elastic, and passes the "windowpane test" (you should be able to stretch a small piece thin enough to see light through it without tearing).
4. First Rise: Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot (ideally around 75-78°F / 24-26°C) for 60-90 minutes, or until it has roughly doubled in size.
5. Prep the Cheese: While the dough rises, prepare your cheese. Drain any excess brine from the Sirene or feta, pat it thoroughly dry with paper towels, and crumble it into small, even pieces. Taste a small piece to gauge its saltiness. Set aside.
6. Shape the Tutmanik: Gently punch down the risen dough and divide it into 10-12 equal pieces. On a lightly floured surface, roll each piece into a rope about 8-10 inches long. Flatten each rope slightly, sprinkle about a tablespoon of crumbled cheese down the center, then carefully roll the dough back up into a tight rope, sealing the edges. Coil each cheese-filled rope into a swirl. Arrange these swirls snugly in a greased 9-10 inch (23-25 cm) round pan or a 9x13 inch (23x33 cm) pan, ensuring even spacing.
7. Second Rise: Cover the pan loosely with plastic wrap or a towel and let it rise again in a warm spot for 25-40 minutes, or until the dough looks visibly puffy and springs back slowly when gently poked with a finger (the finger-dent cue).
8. Egg Wash & Sesame (Optional): Preheat your oven to 350°F (175°C) (conventional oven setting). In a small bowl, whisk the remaining egg with a tablespoon of water for an egg wash. Gently brush the top of the risen Tutmanik with the egg wash, then sprinkle with sesame seeds if desired.
9. Bake: Place the pan on the center rack of your preheated oven. Bake for 28-35 minutes, or until the top is deep golden brown. For extra assurance, an internal temperature of 195-200°F (90-93°C) indicates it's fully cooked. If it starts browning too quickly, tent loosely with foil.
10. Cool & Release: Remove the Tutmanik from the oven and let it cool in the pan for 10-15 minutes. For extra softness and shine, you can brush the top with a touch of melted butter or oil immediately after baking. Carefully invert it onto a wire rack to finish cooling slightly before serving warm. Enjoy pulling apart the cheesy, tender pieces!