Roussenski round bread loaf 
with cheese (salt bun "Vìta pìta po Rusenski”)

Ingredients: 250 g tiepid water, 20 g beer leaven, 1 tsp.sugar, salt, 3 eggs, flour.

Instructions:
Separate the yolks from the wites of the eggs, because we will use two of them in the end.
Dissolve bear leaven in tiepid water. Add salt and sugar.
Prepare a soft dough from the flour, 3 wites, 1 yolk and the prepared mixed.
Divide in 3 parts and roll into sheets one centimeter in thickness.
Baste one of sheets with melted butter.
Spinkle crumbled white cheese, and continue layering filo pastry with butter and cheese.
Oil a medium size round deep dish.
Roll up and twiste a little all together, place a spiral in the oven dish.
Cover with cotton towel and leaven for two hours in a tiepid place.
Smear with the yolks, wich were left at the beginning.
Cook in a moderate oven, already warmed, for 40 min.

Good appetite!

Other recipes soon on Iskra's food book!

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