Khachapuri For A Crowd Recipes

Steps:

• Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• 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.
• 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.
• Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
• Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
• Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
• 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.
• Let dough rest, 10 to 15 minutes. Brush with egg white.
• Bake in the preheated oven until golden brown, about 1 hour.

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Steps:

• In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle., In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.

Steps:

• To make the dough, mix the wet ingredients together with the yeast, then mix in the dry ones to make a soft, rather wet dough. Tina, fearlessly, scraped the dough off her hand with the blade of a knife (nothing is wasted). She covers the bowl with a tea towel (or use plastic wrap) and leaves it for a minimum of 2 hours in her warm kitchen until doubled in size.
• Preheat your oven to its highest temperature.
• Divide the dough in half. Tina dusts flour on to a 25 x 35 cm (10 x 14 inch) baking tray and puts it on top of her stove to warm up a little. The dough is very, very soft, and she stretches one half of the dough first with her hands and then puts it on to the tray, covering its whole base.
• If the cheese is lovely and fatty, as it is in Svaneti, they don't add any eggs. But if your cheese isn't fatty enough, do add the eggs. If it needs it, add some salt to the cheese, then distribute it evenly all over the base dough.
• On a well-floured work surface, stretch the remaining dough to the same size of the base dough or as near as possible. Lay it on top of the cheese and make sure you pinch the sides of the two layers of dough together to seal the filling. Mix the egg yolk with the yogurt and use to glaze all over the top, then bake the khachapuri for 20-30 minutes until the top is golden and the dough is cooked through.