Khachapuri recipe

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Ingredients

4 cups all-purpose flour, divided
4 ½ teaspoons active dry yeast
3 ½ teaspoons white sugar
2 teaspoons salt
1 cup milk
½ cup margarine
1 pound shredded Muenster cheese, or more to taste
1 egg
1 egg, separated

Nutrition Info

388.9 calories
carbohydrate: 35.1 g
cholesterol: 68.9 mg
fat: 20.6 g
fiber: 1.4 g
protein: 15.5 g
saturatedFat: 9.1 g
servingSize: -
sodium: 734.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour, beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.

  4. Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.

  5. Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.

  7. Gently punch down dough and roll into a circular shape. Transfer to the baking pan.

  8. Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.

  9. Let dough rest, 10 to 15 minutes. Brush with egg white.

  10. Bake in the preheated oven until golden brown, about 1 hour.

Recipe Yield

1 9-inch loaf

Recipe Note

This delicious Eastern European bread is great for breakfast or as a party snack!

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