AJARAN KHACHAPURI (ACHARULI KHACHAPURI)

AJARAN KHACHAPURI (ACHARULI KHACHAPURI) image

Categories Bread Cheese Egg Brunch Bake Buffet Winter

Yield 6 servings

Number Of Ingredients 42

Ingredients

FOR THE DOUGH:
FOR THE DOUGH:
1/2 ounce active dry yeast (two packets; 4 1/2 teaspoons total)
1/2 ounce active dry yeast (two packets; 4 1/2 teaspoons total)
2 teaspoons sugar
2 teaspoons sugar
1 1/2 cups warm milk (105 to 115 degrees)
1 1/2 cups warm milk (105 to 115 degrees)
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to room temperature, plus more for greasing the proofing bowl
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to room temperature, plus more for greasing the proofing bowl
2 large eggs, beaten, plus 1 for the egg wash
2 large eggs, beaten, plus 1 for the egg wash
5 1/2 cups flour, plus more for kneading and rolling
5 1/2 cups flour, plus more for kneading and rolling
1 tablespoon kosher salt
1 tablespoon kosher salt
1 teaspoon water
1 teaspoon water
FOR THE FILLING
FOR THE FILLING
1 1/2 cups freshly shredded mozzarella cheese
1 1/2 cups freshly shredded mozzarella cheese
1 1/2 cups crumbled feta cheese
1 1/2 cups crumbled feta cheese
3/4 cup plain yogurt
3/4 cup plain yogurt
2 large eggs, beaten
2 large eggs, beaten
1 tablespoon kosher salt
1 tablespoon kosher salt
FOR SERVING
FOR SERVING
6 large eggs
6 large eggs
Salted butter (optional)
Salted butter (optional)
DIRECTIONS:
DIRECTIONS:
For Dough: Combine yeast, sugar & warm milk in mixing bowl. Let mixture stand for 5-10 mins, until it becomes foamy.
For Dough: Combine yeast, sugar & warm milk in mixing bowl. Let mixture stand for 5-10 mins, until it becomes foamy.
Add 12T melted butter, 2 beaten eggs, flour & salt; mix well to form soft dough. (Use your hands to get everything thoroughly incorporated.) The dough will be sticky but should pull away from the sides of the bowl.
Add 12T melted butter, 2 beaten eggs, flour & salt; mix well to form soft dough. (Use your hands to get everything thoroughly incorporated.) The dough will be sticky but should pull away from the sides of the bowl.

Steps:

Flour work surface. Use a little butter to grease a large bowl. Turn dough out onto floured surface; knead 2-3 mins, adding enough flour to keep the dough from sticking. Transfer to bowl, turning to coat with the butter. Cover bowl & set in a warm place until approximately doubled in size, about 1.5 hours. Preheat the oven to 450. Line 2 baking sheets with tin foil. Punch dough; divide into 6 equal balls. Roll on floured surface one into a round about 10" in diameter. Loosely roll two opposite edges of the circle toward the center to create "eye" or boat shape that's 7-8" long, pinched at the ends & 4-5" across at widest point. Firmly twist the edges together at the ends (the corners of the eye); press the twists down with your thumb to "seal" them. Transfer each khachapuri to lined baking sheets (3 per sheet) to rest for about 10 mins. Make filling: Combine the cheeses, yogurt, beaten eggs & salt in a medium bowl. Once the formed doughs have rested, fill them with cheese mixture, leaving enough room at the top to crack an egg into each one later. Beat 1 whole egg with the teaspoon of water to make an egg wash. Use a small brush to coat the dough generously with the wash. Bake for about 15 mins, until the crusts begin to turn golden; transfer the baking sheets to the stove top (off the heat). For serving: Use the back of a spoon tomake a deep, 3-inch wide well in the center of each khachapuri. Crack one of the 6 eggs into each well. Return the khachapuri to the oven; bake for 6 to 8 minutes, until the crusts turn ddeep golden brown. The whites of the inset eggs should be fairly opaque but still wobbly, and the yolks should be glistening. (The eggs will continue to cook in the hot cheese after they emerge from the oven.) Place each khachapuri on its own plate. Pass the salted butter at the table, if desired. Before digging in, mix the inset egg thoroughly into the cheese (and optional butter) with your fork.