Khachapuri Adjaruli

Name: Khachapuri Adjaruli
Prep time: 35 min
Cook time: 13 min
Total time: 2 h 18 min
Yield: 12 boats · about 4 kg · 12 servings
Cuisine: Adjara
Ingredients: 1500 g bread flour; 900 g whole milk, warm; 21 g instant yeast; 30 g sugar; 30 g fine salt; 60 g sunflower oil; 1200 g imeruli cheese, grated; 600 g sulguni cheese, grated; 3 egg; 12 egg yolks; 120 g butter, cold, in pieces

Forklet Kitchen

Makes: 12 boats · about 4 kg
Active: 35 min
Total: 2 h 18 min

Vegetarian · Per AuthorPescatarianNut Free Bread Adjara +4 3 Components · Precise · 82% Weighed

12 boats · about 4 kg · 35 min active · 2 h 18 min total

Vegetarian · Per AuthorPescatarianNut Free Bread Adjara +4 3 Components · Precise · 82% Weighed

Scale12 boats · about 4 kg · 12 servings× 3

½×1×2×3×

12 boatsnothing left over

Ingredients

0 of 11 Ready

Grams Metric As Written US

Dough

211.8 g per boat

Filling

162.8 g per boat

Assembly

27 g per boat

Contains: gluten, wheat, eggs, milk. Based on ingredients. Does not account for cross contact.

Method

Dough

Mix , , and . Add and , knead .

smooth, slightly tacky dough
Cover and proof.

doubled in sizeSafe to pause here

[object Object]

Filling

Combine both cheeses with .

Assembly

Divide the dough into 12 pieces, shape boats and fill.
Bake at 250 °C for .

250 °Ccrust deep goldencheese bubbling

Egg dishes should reach 71 °C (160 °F) at the centre. USDA FSIS
Add and to every boat, return for .

white just starting to set around the yolk

Storage

Best eaten immediately. Baked boats without the egg keep 1 day in the fridge.

Cooked It?

Questions

No answered questions yet.

Khachapuri Adjaruli

Method

Dough

Filling

Assembly

Cooked It?

Questions

More Like This

More From Forklet Kitchen