Description
Khachapuri is a traditional Georgian cheese bread known for its boat shape filled with a rich blend of cheeses and a perfectly runny egg in the center. This recipe guides you through making the soft, fluffy dough and a luscious cheese filling topped with eggs and butter, baked to golden perfection for a comforting and indulgent meal.
Ingredients
Scale
For the Dough:
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 cup water
- 1/2 cup milk
- 1 tbsp olive oil
For the Filling:
- 1 1/2 cups Farmers cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs
- 1 egg (for egg wash)
- Unsalted butter (optional, a few small pieces for topping)
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer, combine salt, dry active yeast, sugar, and flour to create the dry base for the dough.
- Heat Liquids: Warm the water and milk together until about 115°F, then pour the mixture into the bowl with the dry ingredients, preparing it for kneading.
- Knead Dough: Using the dough hook attachment, knead the dough until it becomes smooth and elastic, signaling proper gluten development.
- Add Oil & Continue Kneading: Incorporate olive oil into the dough and knead for an additional minute for better texture and moisture.
- First Rise: Drizzle olive oil into a large deep bowl, place the dough inside, and cover with plastic wrap. Let it rest in a warm spot until doubled in size, about 1 hour.
- Punch Down & Second Rise: Remove plastic wrap, press down the risen dough a few times, cover it again, and let it rise a second time in a warm place for 30 minutes.
- Prepare Cheese Filling: In a bowl, mix Farmers cheese, shredded mozzarella, and feta cheese thoroughly for the filling.
- Shape Dough: Turn the dough out onto a floured surface and divide into 4 equal pieces. Roll each into a 9-inch circle, then fold the two opposite edges towards the center creating a boat shape, pinching the corners tightly.
- Place on Baking Sheet: Transfer each shaped dough onto a parchment paper-lined baking sheet greased with olive oil.
- Fill & Egg Wash: Stuff each khachapuri with the cheese mixture. Beat one egg with a teaspoon of water for egg wash and brush it on the crust evenly for that golden finish.
- Bake First Stage: Bake in a preheated oven at 450°F (232°C) for 15 minutes or until the crust is golden brown.
- Add Egg & Butter: Using the back of a spoon, make a 3-inch diameter well in the center of each khachapuri, crack one egg into each well, and add small pieces of unsalted butter over the cheese.
- Bake Final Stage: Return the khachapuri to the oven and bake for an additional 5-6 minutes until the egg whites are set but the yolks remain runny.
- Serve: Remove from oven and immediately mix the cheese and egg with a fork inside the bread to enjoy warm and savory.
Notes
- The egg yolk should remain runny to capture the authentic texture; adjust baking time slightly if necessary.
- You can substitute the cheese blend with other similar cheeses like ricotta or fontina if preferred.
- Use warm water and milk to activate yeast effectively but avoid temperatures higher than 120°F to prevent killing the yeast.
- Letting the dough rise twice ensures a light and airy texture.
- Brush the egg wash carefully to avoid dripping onto the cheese filling to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Keywords: Khachapuri, Georgian cheese bread, cheese filled bread, traditional Georgian recipe, baked cheese bread, boat shaped bread, cheese and egg bread
