Dough
Batch 2.64 kg
- 1500 gplain flour
- 750 gmatsoni or kefir, room temperature
- 240 gwhole milk, warm
- 15 ginstant yeast
- 24 gsugar
- 24 gfine salt
- 90 gbutter, melted
- Mix everything and knead 8 min until smooth.
- Cover and leave in a warm place. 60 to 90 min
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Filling
Batch 2.25 kg
- 2100 gimeruli cheese, grated
- 3egg
- Knead 2100 g imeruli cheese, grated with 3 eggs and roll into 6 balls. 5 min
Shape and Bake
Batch 45 g
- Divide the dough in 6. Flatten each to 20 cm (7 ¾ in), set a cheese ball in the middle, gather the edges over it, turn seam down and press out to 28 cm (11 in). Cut a small vent. 15 min
- Bake at 230 °C on a hot tray. 15 min to 18 min
- Brush with 7.5 g butter, for brushing straight away and rest 5 min before cutting.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
