Bryndzové pečivo: Slovak sheep cheese and dill rolls

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1. Combine the dough ingredients and knead by hand or in a bread machine. If using a bread machine, turn it off immediately after the first kneading cycle and do not leave the dough in it to rise. If kneading by hand, let the dough rise for 15 minutes.

2. Roll out the dough to cover the entire pastry board, about 0.5 cm thick. Mix the bryndza with the eggs and add chopped fresh dill to taste. Spread the filling evenly over the entire surface of the dough, then roll inward from both sides to form two logs.

   Tip: Take the bryndza out of the refrigerator ahead of time so it is easier to mix.

3. Use a pastry wheel to cut down the middle where the two logs meet. Flatten both logs slightly with your palm, then cut them into pieces with a knife, making alternating diagonal cuts in a zigzag pattern. Arrange the pieces on a baking sheet lined with parchment paper, let rise for about 15 minutes, and brush with the egg white left over from the egg used in the dough.

   Bake in an oven preheated to 220°C (425°F) for approximately 12–15 minutes.

Tip: If the bryndza is too salty or sharp for your taste, replace some of it with quark, a fresh curd cheese, for a milder filling. You can also use dried dill instead of fresh; use a smaller amount.

This recipe was translated from the Slovak original: Bryndzové pečivo z kysnutého cesta s kôprom