Khachapuri
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
All-Purpose Flour (divided)4.5 tsps
Active Dry Yeast3.5 tsps
White Sugar2 tsps
Salt1 cup
Milk1 cup
MargarineDirections:
1
Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment
2
Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes
3
Beat milk mixture into the flour mixture on low speed until just combined
4
Increase speed to medium and beat until smooth, about 2 minutes
5
Add remaining 2 cups flour; beat until a soft dough forms
6
Switch to the dough hook and knead until smooth and elastic, about 10 minutes
7
Transfer dough to a greased bowl
8
Turn over to coat
9
Cover and let rise until doubled, about 1 hour
10
Gently punch down dough to deflate
11
Let rise until doubled again, about 45 minutes
12
Preheat oven to 375 degrees F (190 degrees C)
13
Grease a 9-inch round baking pan
14
Gently punch down dough and roll into a circular shape
15
Transfer to the baking pan
16
Mix Muenster cheese, egg, and egg yolk together in a bowl
17
Spread over dough in the baking pan
18
Gather up dough in 1 1/2-inch pleats
19
Squeeze pleats together gently and twist to make a topknot
20
Let dough rest, 10 to 15 minutes
21
Brush with egg white
22
Bake in the preheated oven until golden brown, about 1 hour