First we prepare the tanzong. It allows higher hydration of the dough, that is, softer bread rolls. We mix the flour, water and milk in a saucepan and over medium heat, we stir constantly until it thickens. We wait 5 minutes for it to cool slightly, during this time we shape the dry ingredients into a well. We pour the rest of the products into it and knead the dough little by little. Let it triple in volume for about 2 hours. Cut the cheese, shape the dough and roll it up. Let them rise for another 30 minutes, brush with milk and bake at 170 degrees until golden.
A recipe by chef Nikola Simeonov, created especially for Bulgarea.
