Kitchen appliances and utensils: an oven, a baking sheet, a fine sieve, a whisk, several deep bowls, a kitchen scale and other measuring accessories, a knife, a silicone brush.
Ingredients
| Components | proportions |
| premium wheat flour | 300 g |
| dry yeast | 7 g |
| bottled water | 170 ml |
| vegetable oil | 20 ml |
| salt | 5 g |
| granulated sugar | 5 g |
| sulguni cheese | 350 g |
| cream | 50-100 ml |
| egg | 2 pcs. |
| butter | 20 g |
Step cooking
Knead the dough
- Sift through a fine sieve 300 g of premium wheat flour. Pour 7 g of dry yeast and 5 g of table salt and granulated sugar there. Thoroughly mix the dry ingredients, after which we make a small depression in the center of the flour mixture.
- Lightly heat 170 ml of bottled water - the liquid should be warm. Pouring warm water into the hole in small portions, knead a homogeneous soft dough.
- We lay the finished dough in a deep bowl, and then cover it with a kitchen towel and send it to a warm place so that it "fits" for about half an hour.
- The dough that has come up is thoroughly crushed by hands, then we divide it into two equal parts. Each part is slightly crushed again, after which we form a ball. Fold the blanks on a flat surface and cover them with a towel. Allow the test to "rise" again within 10-15 minutes.
Prepare the filling
Suluguni cheese in the amount of 350 g manually knead until a homogeneous crumbly mass. If desired, you can grind the product with a fine grater. Add to the cheese mass 50-100 ml of cream until a thick, porridge-like mixture is obtained. Adjust the amount of cream yourself, the main thing is that the cheese mass is not dry, but has a consistency similar to the curd mass in the store.
Collecting Khachapuri
- We put the enlarged ball of dough on a work surface sprinkled with flour. We stretch the dough with our hands, forming a cake with a diameter of about 10-13 cm. We spread half of the total cheese mass on a thin layer. Evenly distribute the cheese over the entire surface of the tortillas.
- On two opposite sides, gently wrap the edges of the dough 2-3 times, and then connect their edges. As a result, you should get a product resembling a boat. We lay out the blanks on a greased baking sheet.
Bake products
- We send products to the oven heated to 200 ° C, where we bake them for 15 minutes.
- Meanwhile, we break two eggs, carefully separating the protein from the yolk, while laying out the yolks in different containers. Some hostesses leave a small amount of protein with the yolk, but this only depends on your desire. Beat the remaining protein thoroughly with a whisk. We remove khachapuri from the oven and generously lubricate them with a protein mixture, and then return the products to the oven to bake. 1 minute before readiness, again remove the baked goods from the oven and put the yolk in the center of the product.
- We send the treat back to the oven for another 1 minute so that the yolk “seizes”. Lubricate the edges of the finished decoration with butter, and then serve the pastries on the table.
Video recipe
This video in great detail demonstrates the whole process of cooking khachapuri with egg and cheese.
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