Khachapuri Adjaruli
Khachapuri Adjaruli
Ingredients
DOUGH
1 tablespoon active dry yeast
1 teaspoon sugar
1 cup whole milk
1 large egg
Canola oil
6 cups all-purpose flour (1 pound 14
ounces), plus more for dusting
1 tablespoon kosher salt
FILLING
1 pound Bulgarian feta cheese, crumbled
6 large eggs
1/2 teaspoon kosher salt
1 pound mozzarella cheese, shredded
2 egg yolks, beaten with 1 1/2 teaspoons
water
4 tablespoons salted butter, plus melted
butter for brushing
Directions
Make the dough
In a large bowl, whisk the yeast with the
sugar and 1 cup of warm water. Let stand until foamy, about 10 minutes. In a
small bowl, whisk the milk with the egg and 3 tablespoons of oil.
Add the milk mixture, the flour and salt to
the foamy yeast and mix until a dough forms. Form the dough into a ball and
transfer to a lightly oiled large bowl. Cover the bowl with plastic wrap and
let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, divide the dough into 4 equal pieces and
form into smooth balls. Set 2 balls of dough 5 inches apart on each sheet.
Cover loosely with plastic wrap and let rest in a warm place for 45 minutes.
Make the filling
In a blender, puree the feta with 2 of the
eggs, 2 tablespoons of water and the salt. Transfer the mixture to a bowl and
stir in the mozzarella.
Preheat the oven to 450°. Transfer the
dough balls to a lightly floured work surface. Line the baking sheets with
clean parchment. Roll out 1 ball of dough to a 10-inch round. Scoop one-fourth
of the cheese filling onto one side of the dough round and fold the other side
over; press the edges firmly to seal. Transfer the khachapuri seam side down to
a baking sheet and form into an elongated oval with tapered ends. Repeat with
the remaining balls of dough and filling. Brush all over with the beaten egg yolks.
Using scissors, cut a 6-inch slit down the
center of each khachapuri; widen the slit to expose about 2 1/2 inches of the
filling. Bake for about 30 minutes, shifting and rotating the pans halfway
through, until the breads are puffed and golden and the cheese is melted.
Stir the cheese filling and crack an egg in
the center of each bread. Bake for 8 to 10 minutes, until the egg whites are
almost set and the yolks are runny. Tuck 1 tablespoon of the butter into each
khachapuri, brush the breads with melted butter and serve hot. Mix the butter
and egg into the cheese filling before eating.
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