Serves 12
205 min
Khachapuri
Recipe GLPRf32306c358c861
A traditional Georgian cheese bread with a soft, pillowy texture. Topped with an egg and baked until golden, this savory pastry features a generous filling of melted Muenster cheese encased in a tender yeast dough. The combination of milk and margarine creates a rich, buttery crumb that perfectly complements the warm cheese center.
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Ingredients
4 cups all-purpose flour, divided
4½ teaspoons active dry yeast
3½ teaspoons white sugar
2 teaspoons salt
1 cup milk, warmed
½ cup margarine, melted
1 pound shredded Muenster cheese
1 egg, beaten
1 egg white
1 egg yolk for topping
Directions
In a large mixing bowl, combine 2 cups of flour, active dry yeast, white sugar, and salt. Mix these dry ingredients together until well combined.
Pour the warmed milk and melted margarine into the dry ingredients. Mix until a shaggy dough begins to form, then add the beaten egg and mix until incorporated.
Gradually add the remaining 2 cups of flour, one handful at a time, kneading until you have a smooth, elastic dough that is slightly sticky but holds together. This should take about 8-10 minutes of kneading.
Cover the dough with a clean, damp towel and let it rise in a warm place for about 1 hour, until doubled in size.
Divide the risen dough into 12 equal portions and shape each portion into a ball. Flatten each ball into a thin oval or round disc, about 6 inches long.
Place about 1.5 to 2 ounces of shredded Muenster cheese onto each flattened dough piece. Fold the edges up and over the cheese, pinching them together at the top to create a sealed, enclosed pocket with the cheese inside.
Place the sealed khachapuri portions on a parchment-lined baking sheet, seam-side down, leaving about 2 inches between each one. Let them rest for 10-15 minutes.
Preheat your oven to 375°F (190°C).
Beat the egg white lightly and brush it over the top and sides of each khachapuri. This creates a glossy finish and helps them brown evenly.
Bake in the preheated oven for 35-45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for 5-10 minutes before serving. If desired, top each warm khachapuri with the egg yolk for additional richness, or serve plain.
