How to sculpt triangular pies. How to properly sculpt pies from yeast and puff pastry with filling for the oven and frying in a pan so that they do not open and the filling does not leak out: step by step instructions with photos, tips
The further civilization moves, the more attention humanity pays to the aesthetic side of any phenomenon. These trends also did not pass pastries: if it was enough for a primitive man to grind the grains of wild cereals, mix flour with water and bake an unleavened dry cake on hot stones, then later people learned to bake not only cakes, but also cakes, buns, cookies, pies and pies the most varied forms, the most bizarre outlines.
Sleight of hand and nothing else
When it comes to baking, not all products are on an equal footing. For example, the shape of buns cannot be too varied - and there is no need for it: by definition, a bun is a round-shaped yeast dough product without filling. True, some sources also refer other products to buns: the same buns that can have a more complex shape, for example, bows.
But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If it is or hot dogs, you can sprinkle their surface with sesame seeds.
Other such homemade baked goods can be sprinkled on:
- sugar;
- crumble of nuts.
You can make geometric patterns on them:
- small notches with a sharp knife (this applies to oblong buns);
- bitmap with the cloves of a fork, but dipping them very shallowly;
- press a raisin, candied fruit or nut into the center of the bun.
How to step by step the formation of buns from yeast dough
- The risen and kneaded dough is divided into portions. To do this, the lump of dough is divided into several parts, rolled out, and then either the necessary pieces are cut off or torn off by hand.
- Placed between the palms, roll out the dough so that it becomes rounded.
- The surface is sprinkled after proofing.
- Lubricate the buns with yolk for ruddy and bake.
If you are interested in baking options with filling, then this does not apply to buns, but rather pies. But variety can also be added to rich buns by adding steamed and floured raisins to the dough when kneading.
In a pie, not only the content is important, but also the form (photo)!
What kind of pies we don’t bake, what we just don’t put inside ...
Pies can be:
- with jam;
- with cottage cheese;
- with fruits and berries;
- with cabbage;
- with meat;
- with mushrooms.
But the design does not particularly concern us - except that we try to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.
For distinction, you can form a curly comb on top of them, slightly pinching the dough, you can press raisins or nuts.
Meanwhile, you can form pies in other shapes:
- square;
- triangular;
- braided ("pigtails")
Here is the recipe for forming triangular pies step by step:
- Roll out the dough, spread the filling in the middle.
- We take three edges and bring them together over the filling.
- We slightly crush the blinded triangle so that it is flat, but we do it carefully so as not to damage it.
But besides pies, there are also pies - large, beautiful, always with filling.
As for pies, they can be:
- open;
- closed.
Open pies consist of two layers: the bottom is the dough, the top is the filling. In closed tops put another layer of dough on top of the filling.
How to diversify the shape of large pies
Usually, to decorate such products, dough scraps are used, which remain after the cake is “tried on” under the oven, more precisely, under the baking sheet, and the excess is cut off.
Pie decorating options:
- The edges of the lower layer can be left a little more than the baking sheet, so that later, after laying the filling, wrap the edge of the dough, making a beautiful side of the open pie.
- If the cake is closed, put the top layer and pinch together with the bottom one, while forming a beautiful scallop along the edge or a curly ribbon, or whatever else fantasy tells.
- If there are trimmings, we roll them into thin sausages, which we then flatten a little. We lay out patterns from these strips of dough, as in the pictures. The simplest is the lattice. This is a traditional pattern for an open jam pie.
As for the braided pie or “pigtail”: it can only be sculpted with a fairly thick and not very crumbly filling. It is best to make them with chopped fruit.
We braid the pie "pigtail":
- Roll out the dough into a rectangle.
- In the middle we lay out the path from the filling.
- We cut the edges obliquely, not reaching 2-2.5 cm to the filling.
- We close the filling with these oblique strips, bending them one by one.
- Top can be sprinkled with sugar, cinnamon.
Cookies: how to make at least a star, at least a crescent
But who is lucky, it's a cookie.
The shape of cookies can be very diverse:
- round;
- square;
- asterisks;
- crescents
On sale there are sets of forms for making cookies, so the molding of these products is done quickly and easily.
How to shape cookies:
- A layer of dough is rolled out to the desired thickness.
- The desired mold is taken, its edges are lightly smeared with vegetable oil so that the dough does not stick: with proper processing of the molds, after extrusion, the cookies remain on the table, and the mold rises without sticking.
- As a mold, you can use glass thin-walled dishes of small diameter: a small glass, a glass, a stack.
- You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.
A two-layer cookie is very beautiful when two cookies are fastened with:
- cream;
- condensed milk (including boiled);
- jam;
- jams:
- jam
It should be remembered that only baked halves can be fastened.
How to shape cookies "nuts"
Separately, it is necessary to mention such a type of cookie as "nuts". They are baked using a special device, which is called hazelnut.
Formation algorithm:
- A layer of dough is placed on the bottom surface of the hazelnut.
- Covered with a second surface, pressed.
- The excess dough that appears must be carefully removed and stuck to the remaining lump of dough: if this is not done, it will burn.
- The folded hazel is placed on the stove, after baking on one side, everything is turned over and the other is baked.
- We remove the hazel from the fire, open it, let it cool slightly and take out the resulting baked halves.
- We bake all the dough in this way, let the “shells” cool, and then fill it with boiled condensed milk or cream.
7 ways to beautifully wrap buns (video)
If you want to impress your guests, you can bake mushrooms in the same way using a similar device. After they have cooled, their hats are dipped in melted chocolate. The legs can be covered with sugar icing.
Pies can bake very quickly. The secret of how to sculpt pies is very simple - ready-made dough, ready-made filling, 5-8 minutes and you are a chef accepting congratulations. As a ready-made filling, jam, jam, boiled condensed milk, chopped ham, cheese, cheese, boiled potatoes, sausages or sausages are suitable - any products that have already undergone heat treatment. Pies with fresh berries and fruits, vegetables or minced meat usually take longer to cook. With one single exception - deep-fried pasties made from thin puff pastry. Raw minced meat is put into chebureks and they are cooked in hot oil in a matter of minutes. But that is a topic for a completely different article.
We will consider several ways, equally simple to implement, but with different time costs. Not always big expenses on time give the most beautiful result. Spectacular puff pastry triangles are cooked for 10 minutes, of which 3 are spent cutting the dough, the rest of the time you watch the pies through the oven window.
Simple pies on kefir
The easiest option for hearty kefir pies with meat, potato or onion filling. If you don’t even have a semi-finished dough, but have a glass of kefir, flour, an egg, vegetable oil and a little soda, you can already make the simplest kefir pies without yeast. As a filling, boiled potatoes, fried onions, chopped greens, an egg, or a mixture of all of the above components are suitable.
Tip: any meat filling recipe wins with ham and cheese.
Cooking time for kefir pies is about 20-40 minutes, depending on the roasting method and the number of pies.
How to make the simplest dough
Mix kefir, an egg, a couple of three tablespoons of vegetable oil and add flour until you get a viscous light dough. At the end, add about a quarter teaspoon of soda and mix again. You don’t need to make special frills and weaves from a viscous kefir dough - everything will blur. For simple pies, the simplest elongated shape is optimal. Kefir in this case is the conventional name for a liquid lactic acid product. You can cook on ayran, curdled milk, fermented baked milk, yogurt. The presence of live lactic acid bacteria is important, which ensures the rise and fluffiness of the dough.
How to sculpt kefir pies
- Gather the finished dough into a ball directly in the container in which you mixed it, transfer it to a board sprinkled with flour and blind the sausage evenly along the entire length.
- Cut equal pieces from the sausage and roll or knead with your hands into a round cake.
- Place the filling right in the middle. Toppings can be put without regret. The norm of the filling for a hearty pie is a tablespoon with a slide.
- Bring the opposite edges of the cake together and pinch. This will make the cake even. Finish the seam, you don’t have to worry too much about neatness. It is important that the filling is inside and does not fall out.
- Flip the patty seam side down and let rest while you prepare the rest of the patties.
- Meanwhile, preheat the oven to 150 degrees. Grease a baking sheet with oil, put the pies on a baking sheet and bake at 180 degrees for 15 minutes.
Kefir pies do not even have to be cooked in the oven. They can be fried on both sides in a frying pan in oil. Fried pies are especially delicious immediately after cooking.
Yeasted or yeast-free pie dough
There is a difference in temperature conditions and baking time for yeast and yeast-free dough. Yeast-free dough can be safely placed in a preheated oven as much as possible without the slightest damage to the quality of the final product.
Yeast dough constantly needs time to “rest”. The dough is rolled out - let it rest for half an hour. The pies are molded - let them rest. Transferred to a baking sheet - rest again. If the dough is not allowed to rest, it will be “naughty” and the pies will turn out to be completely “not like that”. Yeast dough is placed in the oven, heated to a maximum of 120-150 degrees. Otherwise, it will not have time to rise. As you understand, yeast pies require a lot of attention.
Is the form of the test important?
The shape of the dough and the way the patties are made are actually very important for the taste. The dough is baked in different ways, the filling is kept inside or creeps out onto a golden crust. Everyone in childhood wondered why a puff is tastier than a regular bun and why a sausage in a dough is tastier if the dough is wound in a strip? Indeed, when winding a strip of dough, the contact of the meat filling and the bun increases, the strip is better saturated with aroma.
Sausages in dough
If you are cooking sausages or sausages in the dough, wind the dough with a spiral strip, twisting it slightly. This applies to both puff and yeast dough. Twisting will prevent the dough from rising too much. A huge bun with a sausage lost in the depths is not very attractive.
Cooking sausages in dough from ready-made puff pastry takes about 15-25 minutes.
Puff pastry triangles
The most economical way to sculpt pies from ready-made puff pastry is triangles. Pluses - the complete absence of trimmings, the maximum speed of cooking, some elegance of appearance. Elegance and beauty can be easily enhanced with cuts and notches that allow puff pastry to open up magnificently in notched places.
Tip: make incisions of a simple shape - you can't go wrong.
How to make puff pastry pies:
- Defrost puff pastry and roll out with a rolling pin. It is more convenient to immediately roll out a layer of dough than each square in turn. If there is no rolling pin, any smooth glass bottle will do.
- Cut the dough into squares or rectangles. Perfect accuracy is not needed, it is not necessary to measure the sides of the square with a ruler.
- In the middle of each square, put the filling - cheese, ham, cottage cheese or just a spoonful of jam.
- Fold the triangle in half and lightly pinch the edges. You don't need to pinch the edges of the puff pastry.
- Apply a notch to the triangles, which will give the baking originality. Put on a baking sheet and send to the oven. Cooking time in a preheated oven is about 7-10 minutes.
How to make square pies
Square pies can be sculpted from puff yeast and yeast-free, plain or shortcrust pastry. Any dense dough makes excellent square envelopes. The main requirement for the filling of square pies is that it should be dense enough, not spread or crumble.
- Roll out and cut the dough into squares, as in the previous recipe.
- Put the filling in the middle, preferably rolled into a ball.
- Raise the edges of the square and pin at the top.
Before baking, grease the pies with butter or a beaten egg - you get a delicious crust.
The pinching often diverges, and the patty opens. It is important that the pie looks appetizing even when opened. The requirements for the filling are due precisely to this property.
The same method looks good on large meat pies. Pinching up allows you to put a lot of filling into the cake. A pie with chicken or fish is best sculpted in this way.
Large pies are baked for a long time, at least 20-30 minutes.
How to make pies like croissants
An ordinary croissant is molded quite simply. A puff pastry triangle is rolled up like a tube around the hypotenuse - the longest side. Let's consider other, more intricate options that do not require significant effort.
Notched bagel
A rectangular or rounded piece of puff pastry is cut halfway with noodles. This can be done with scissors, a knife, a pizza roller.
In the uncut half, wrap the filling and twist to the end. The resulting notched bagel can be bent in an arc or circle.
Variant of the puff croissant in the shape of the sun
Artek butter pies can be molded with minimal time. Put a piece of butter on a rounded puff pastry. You can sprinkle with sugar, cinnamon, grated poppy seeds or put curd filling.
Fold the circle in half, preferably slightly uneven, so that one half protrudes more. Make several rays - cuts and slightly expand the resulting pie. Such pies are baked almost instantly - in 7-10 minutes.
How to make a rose shaped pie
For the base, you need a dense and elastic dough. Can be puff. As an initial shape, you can take a circle or a square. Make a notch, not reaching the middle, put the filling in the center and wrap it with dough petals, stretching and arching the shape. Form a rosette, brush with oil and bake at 180 degrees until done. Readiness can be checked with a toothpick - if the toothpick with which you pierced the pie is dry, without traces of dough, you're done.
For a beautiful result, experience and skill are required. If you went to art school, you will definitely succeed.
envelope
Making a rose is not for everyone. Now we will show how to sculpt pies that will be received by the household with a bang and surpass any options in terms of ease of manufacture.
Cut the puff pastry into a triangle. Place a little jam, marmalade, or other filling in the center of each triangle. A piece of cheese or a spoonful of cottage cheese is a great option. Bend the sharp corners of the triangle overlap. Ready! No need to pinch, sculpt. This is the easiest way to sculpt pies without any effort at all.
The result is quite presentable and original. If you put cheese, ham, a slice of tomato inside, and sprinkle coarsely ground pepper on top, you get an amazing mini pizza.
Many people think that the secret knowledge of how to make pies is transmitted exclusively from a caring mother or grandmother. Making pies was a sacred act and took the whole evening. Pies, loaves, buns, puffs were baked for holidays and celebrations. Meanwhile, pies are great food on the road. Good pies usually keep fresh for as long as 3 days. The filling inside the shell of the dough does not dry out and does not crumble. With the help of a supply of pies, you can provide tasty and nutritious food, for example, in the country or on a hike. If the pies are the same size, there is no problem with the distribution of portions.
A man who knows how to cook pies is valued by ladies worth its weight in gold. A basket of croissants, the preparation of which will take at least half an hour, can break any impregnable beauty.
Making pies is easy, especially if you use store-bought dough. The original additions of pies look especially appetizing. Curiosity is one of the strengths of a person, and a pie is always a mystery.
Of course, there is no consensus, they say, you can only make pies this way and no other way. You can wrap the pie so that it is oval, triangular, square. You can roll the pie into a snail, into a tube, make a pigtail, etc.
Making patties is not based on how skillfully you manage to change the configuration of the dough. Initially, it will be correct not to train with wrapping / folding, but with the correct dough kneading. Exactly what will then allow you to mold the perfect pies.
Mixing rules:
- The main thing is to make moderately steep dough. It is necessary that it does not stick to the hands, nothing more. There is such a joke of confectioners - if you get your hands dirty while kneading the dough, you did something wrong. First, you pour out the right amount of flour in a slide, make a hole inside and pour the individual ingredients into it. And then knead.
- So that the dough does not stick to your hands, spread your hands with vegetable oil.
- Even the strictest instructions often warn - do not cook the dough in a bad mood. Oddly enough, even culinary pros talk about the importance of this item. So - cook with pleasure and pleasure.
Each housewife adapts how to wrap pies, as they say, for herself. You can consider modeling pies using the example of a specific recipe.
Ingredients
- Yeast - 30 g;
- Flour - ½ kg;
- Rust. oil - 3-4 tablespoons;
- Milk - 250 ml;
- Chicken egg. - 1 PC.;
- Sugar - 1 tsp;
- Salt - a pinch.
Modeling pies step by step
So, you start making pies from yeast dough. They also make pies from puff pastry, but still the yeast pie is the most beautiful and delicious.
Cooking steps:
- Warm the milk a little, pour sugar into it. Add yeast there, mix well.
- Sift the flour onto a board or into a bowl. Make a hill out of flour, in the center of which is a recess.
- Pour in milk with dissolved yeast, leave to ferment for 20 minutes. The mass during this time will rise, covered with bubbles.
- After that, add the oil, beat the egg with salt. Start kneading the flour from the center to the edges. This can be done with a wooden spatula.
- You will get a soft mass, which you need to knead well with your hands, then beat it on the table, shape it into a ball, and then sculpt the pies.
Usually pies are made with fillings - meat, cheese, sweet, vegetable, etc. You can also make triangular pies - you first make a round cake, into which you put the filling, and on three sides of the circle you need to twist the dough to the center.
How beautiful to wrap buns with sugar
Modeling buns also requires some skills. Before frying or baking, you can make a sausage out of the dough, on which there will be small cuts. Roll the sausage into a ring, you get such a beautiful wheel.
You can also mold the dough according to the principle of brushwood. Cut the dough into rectangles, make an incision in the middle, into which one of the edges of the rectangle is passed through the tip.
Inspiration can come right in the cooking process. From the dough, you can form birds, leaves, roses, an accordion, etc. Experiment, and buns and pies from an unusual look will be even tastier.
Modeling pies step by step with a photo
Calories: Not specified
Cooking time: Not specified
Required products:
- yeast dough,
- stuffing for pies.
How to cook with a photo step by step
1. Divide the finished yeast dough into portions. Roll into balls the size of a chicken egg. To form a pie, roll the ball into a round cake, 12-15 cm in diameter. Place the desired filling in the center of the blank.
2. Bend the top edge of the cake inward (as in the photo).
3. On the right side, bend the edge of the workpiece, covering the filling.
4. In the same way, bend the left edge of the cake.
5. Alternately bending the edges to the center, “braid” the seam with a pigtail. The filling will be inside, and the seam will turn out neat.
6. There is another type of seam fastening with a “pigtail”. To do this, also roll out a ball of yeast dough into a round cake. Distribute the filling in the central part with a strip.
7. Bend the workpiece in half and fasten the junction with light movements.
8. Next, proceed to the "weaving": slightly stretch the edge and bend it with an angle.
9. Then pull the edge a little again and bend it inside out.
10. Similarly, “braid” the pigtail to the end, around the entire perimeter. Only at first this process seems impossible, but over time, weaving turns out to be very exciting. By the way, in this way you can sculpt dumplings. They turn out very pretty.
11. The easiest method for making pies that even a child can handle: roll out a ball of dough into a round cake. Lay the filling in the central part of the workpiece.
12. Connect the edges of the cake in the central part, forming an oblong pie. To make the fastening strong, try to press the edges to each other as tightly as possible. These pies can be baked either seam up or seam down. I also suggest you cook very tasty and satisfying.
13. Bake pies until golden brown and enjoy fresh and beautiful pastries.
Learning to sculpt pies beautifully: open, closed, for frying in a pan and in the oven.
For a long time, yeast dough was considered an art and was treated with extreme caution. Recipes were passed down from grandmothers to granddaughters, but in fact, there is nothing complicated in preparing delicious yeast dough, and you should not be afraid of it. In this article, we will talk about how to make yeast dough for pies, as well as how to sculpt them.
Recipe for a delicious and budget yeast dough
There are many recipes for yeast dough on the Internet, which contain many ingredients that not everyone can afford today. We suggest that you familiarize yourself with the simplest preparation of dough, which is actively used in schools and kindergartens.
Ingredients:
- Flour 1 kg;
- A pack of pressed or dry yeast;
- Water 0.4 l;
- Lean oil 150 gr;
- Egg 1 pc (you can without it, if desired);
- Salt 1 tsp;
- Sugar 2 tbsp
Cooking:
- We dissolve the yeast - knead it with sugar and salt (dry with the addition of water). Let stand for 5 minutes;
- Sift the flour (2/3 parts) and add warm water, knead;
- Add yeast to flour and mix thoroughly;
- We put in a warm place for 20 minutes;
- Stir, add 50 g of butter and an egg, mix again and send again to a warm place;
- After 20 minutes, add the rest of the flour and mix thoroughly in a bowl;
- Add 80 g of butter and knead again;
- We make pies, dipping our hands in oil.
According to this recipe, the dough is airy and tender. Ideal dough for making savory pies.
How to sculpt pies from yeast and puff pastry with filling for the oven: step by step instructions with a photo
There are just a lot of ways to fashion beautiful pies. It is worth noting that puff pastry pies can be molded in various shapes, but yeast pies are more concise and simple, since this type of dough tends to rise, and the pattern may be distorted.
The most common way to sculpt pies:
- Cut off a piece the size of a palm;
- We form a circle from the dough;
- Put the filling in the middle;
- We fold the two sides and sculpt as in the photo;
- You can fold both the seams up and down, as you like;
- Lubricate the pies with butter or an egg and set to bake.
This method is suitable for both puff and yeast dough:
- Cut off a piece of dough the size of a palm;
- We roll it into a circle;
- We make four cuts as in the photo;
- We impose the filling and begin to wrap the corners as in the photo;
- The last circle - we close up around the edges so that the "rose" does not fall apart;
- Lubricate with oil or yolk (optional) and sprinkle with sesame seeds;
- Let's bake.
And this method is as simple as ordinary pies, but it looks more unusual and fresh:
- We roll out the circle again;
- Put the stuffing in the middle
- On one side, fold the dough and connect to the middle;
- On the second side, we connect the dough so that a seam is formed from 3 lines forming a triangle;
- Brush with butter or egg and bake.
How to sculpt pies from yeast and puff pastry with stuffing for frying in a pan: step by step instructions with a photo
For cooking, you need dough and filling.
Work process:
- Cut the dough into equal pieces (the size depends on the desired size of the pie;
- We form a circle and put the stuffing inside (half of the area of the pie is filled with stuffing;
- We tighten the edges and sculpt the pie as in the photo;
- Flip the pie seam side down.
- We let it lie down while the rest of the pies are added to the pan and spread.
Fried pies are prepared with both unsweetened and sweet fillings.
How to sculpt pies with a solid filling - potatoes, cabbage, meat, apples: tips
In order for the pies to be delicious, it is important to prepare not only the dough, but also a delicious filling. We have prepared a list of the main fillings for pies.
Potato Stuffing:
- Boil peeled potatoes;
- Ceiling with the addition of milk and butter;
- Add freshly chopped herbs and stir.
If desired, you can also add fried minced meat.
Stuffing with brisket and potatoes:
- Boil potatoes and make a fluffy puree;
- We cut the chicken breast into cubes and fry in sunflower oil until fully cooked;
- Cut greens;
- We mix all the ingredients.
Stuffing with cabbage:
- Shred cabbage;
- We chop the onion;
- We rub carrots;
- We send everything to the pan and fry for 5 minutes;
- Add tomato paste with water, sugar, salt, bay leaf, pepper;
- Simmer until cabbage is soft and dry.
Meat filling:
- Boil the egg and rub it on a grater;
- Boil potatoes and grate;
- Cut the meat as finely as possible and fry over low heat until cooked;
- We mix all the ingredients.
Filling with apples:
- Grate an apple;
- Put on a pie;
- Crush with sugar and immediately close up the apple juice until it starts up.
How to sculpt pies with liquid filling - jam, marmalade: tips
Sometimes there is only liquid from the filling. How to cook it so that it does not leak out and spoil the whole dish. We have prepared some tips:
- For 2 cups of jam, a pack of gelatin powder: mix, let stand for 15 minutes and mix again. The filling is ready;
- To a glass of liquid filling, add 1 tbsp. a spoonful of flour, mix. You can also add starch or semolina;
- From a white bun, make breadcrumbs and pour 2 tablespoons into a glass of liquid filling, mix.
How beautiful to sculpt triangular pies?
We wrote about how to mold a triangular pie earlier. Now we will tell you how to sculpt a beautiful even pie for beginners:
- Roll out the dough and squeeze out the circle with a bowl;
- With a knife, we thinly outline three lines - a triangle;
- We lay down the filling and make a fold along the lines - we connect.
Round pies are very beautiful and through the hole at the top you can see a delicious filling, which can be either meat or sweet.
- We form circles and fill 70% of the surface with stuffing;
- We bend the edges one by one and pinch as in the photo;
- When you go around completely around the perimeter, correct where it’s sloppy and immediately send it to bake or fry.
Another way to chic sculpt pies is with a pigtail. To do this, a circle is formed (rolled out) and cuts are made on both sides. Then it remains only to put the filling or even a sausage and twist it as in the photo with a pigtail.
How beautiful to sculpt small pies?
In order to beautifully sculpt small pies, there are a few tips:
- For the filling - a teaspoon:
- Roll out twice as thin as usual;
- Squeeze even circles with a glass.
In all other respects, the modeling process is identical and varied.
Video: How beautiful it is to sculpt open pies?
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