8 tablespoons real, unsalted butter (one pack) Most likely it will work with some other type of butter, but I would suggest - try with this one first. 2 eggs 1 pack yeast 1 tablespoon salt (or little less) 1 tablespoon sugar 2 cups white flour 6 fl oz sparkling water Perrier (small bottle) 6 fl oz milk 1 lb Feta (White BG cheese)
In a small bowl, mix 2 oz cold milk, yeast and sugar. Warm up the rest of the milk to 110F and add it to the mix. Leave the bowl for15 to 20 min to let the yeast start working. The mix will double in size and on the top will form sponge like mass.
In the mixer bowl put the eggs, salt, half of the sparkling water and the yeast mix. Start the mixer to higher speed (e.g. 6 of 10 speed). Gradually add the flour. When the dough start forming the mixer may overload. Switch it to the lower speed (e.g. 4 of 10). After about 1 min kneading the dough may start to form as a ball (too hard). If that is the case add more sparkling water. Be careful, add the water little by little and watch the result. The dough should be soft (should not form a ball), should be sticky to the walls of the bowl and while the mixer works the dough should become ropy. Once the right dough thickness is reached, switch the mixer to 3 (of 10) and let it work another 6-7 min. Take the bowl of the mixer, cover it with a damp cloth (to avoid harden the exposed surface of the dough) and leave it in a warm place for 25 to 30 min. (Usually, I'm turning the oven to 110F while the mixer is almost ready, then I am turning off the oven and leaving the bowl with the dough in the warmed oven.) When the dough is ready it will at least double its size.
While waiting, melt the butter in a small wide saucepan. In a plate crush the cheese in small pieces. With little of the melted butter oil the bottom and the walls of the pan in which you will bake the Tutmanik.
Lubricate your hands with butter. Take a handful of dough and put it on an oiled, flat and smooth surface. With your hands form a flat sheet of dough - ¼" to ½" thick. Put some cheese over it and roll it to form something like a cylinder. Lubricate your hands again and start twisting the cylinder to form something like a thick rope. Then put it in the pan, starting in the middle and forming a spiral while slightly extending the "rope". Do not make the spiral too tight to let the dough expand later. Repeat the operation with rest of the dough. When done, pour the rest of the melted butter evenly over the Tutmanik and leave the pan in a warm place for about 25-30 min. The Tutmanik will increase its size again. Preheat oven to 380F and bake for 40 min. Check the Tutmank should be gold - brown. Depends on the thickness it may need up to 5 more minutes baking. Pull the pan off the oven and cover it with a damp cloth for 8-10 min.