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1
Butter a large round pan and set aside.
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2
Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp.
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3
sugar and set aside.
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4
Sift flour and salt into large bowl; make a well in the middle.
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5
Add prepared yeast.
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6
Begin mixing by hand slowly add lukewarm water.
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7
Knead well until dough forms a ball of medium consistency.
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8
Approximately 10 minutes.
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9
Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour.
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10
Melt 1 cup butter in saucepan.
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11
Roll out 4 balls into about 6 inch circles, STACK one on top of the other, brushing EACH with melted butter excluding the top layer.
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12
Let stand briefly; then roll the stack out on slightly floured table to just a little larger than the bottom of your pan.
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13
Place in pan and brush top with melted butter.
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14
Mix filling spread evenly on top of the dough right to the edge of pan.
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15
Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely in folds, and with a slight pull elongate it.
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16
Starting from the centre of the pan, place this dough over filling in pan, circling it to look like a pinwheel.
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17
Repeat with remaining balls until you have reached the outer edge of your pan.
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18
Sprinkle with remaining butter very generously.
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19
Cover with a tea towel and set Bourek OVER (not in) a pan of very not water and let stand for 20 minutes to rise.
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20
Take bourek to the oven and Bake in a preheated oven of 350F.
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21
for 45 minutes; until nicely browned.
