How to make
The yeast and sugar are dissolved in slightly warmed water. Stir well and without waiting for it to activate, add the yogurt to the liquid, crack the eggs (without one yolk, which is set aside for spreading at the end) and 2.1 oz (60 g) of butter - very soft or slightly melted.
Sift the flour and salt to all this and mix with a mixer with dough attachments for at least 5 minutes.
If it is too soft and sticky, sprinkle a little more flour and knead, until an elastic dough is obtained. The goal is to make the dough as soft as possible to get a really fluffy tutmanik , which melts in your mouth.
Moving it is more difficult, because it sticks a lot in the beginning and for this reason it is recommended to do with the device, but more experienced cooks can achieve the effect by hand.
The tutmanik dough is shaped into a ball, greased and left in the bowl to rise, until its volume doubles (for about 1 hour).
Knead the risen dough briefly on a lightly floured surface. Leave to rest for 5-10 minutes and divide it into 7 balls. Each one is smeared with plenty of butter and it is stretched out as thin as possible. Sprinkle it with crumbled white cheese and roll it up or fold it up and then roll it - as you see fit.
Each shaped and stuffed ball of dough is arranged at a short distance in a round tray covered with baking paper. Leave them to rise once more in a warm place for 40 minutes or until they rise well and all the empty spaces are filled (tray - about 9″ (23 cm) in diameter).
The fluffy tutmanik is spread with the beaten yolk with a little water and it is baked on the lowest position in an oven, until it aquires a golden color in a preheated oven at 370°F (190°C).
Break it up and the fluffy tutmanik with butter is eaten while it's still warm and while it is irresistibly aromatic and fluffy.
Enjoy your meal!
