Authentic Georgian Khachapuri with Cheesy Filling and Baked Egg Recipe
Khachapuri is a traditional Georgian cheese-filled bread that features a soft, fluffy dough shaped like a boat and loaded with a blend of creamy cheeses. This recipe guides you through making the perfect yeasted dough, a rich, melty cheese filling, and the iconic final step of baking with an egg and butter for a luxurious finish. Ideal for breakfast, brunch, or a comforting snack, this homemade khachapuri is delightfully cheesy and indulgent.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Ingredients
Scale
Dough Ingredients
- 1 cup lukewarm milk
- 1/2 cup lukewarm water
- 1/2 tbsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all purpose flour
- 1 tbsp olive or avocado oil
Filling Ingredients
- 1 1/2 cups farmers cheese
- 1 1/2 cups feta cheese
- 1 1/2 cups mozzarella cheese
- 6 eggs
- 3 tbsp butter
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the lukewarm milk and water. Add the active dry yeast, granulated sugar, and salt. Stir gently to combine and allow the mixture to rest for a few minutes until it becomes bubbly, indicating the yeast is active.
- Knead Dough: Gradually add the all-purpose flour into the liquid mixture in small portions while kneading on low speed. Incorporate the oil and continue kneading until the dough becomes elastic and no longer sticky to touch.
- Let Dough Rise: Cover the dough with a towel and allow it to rise at room temperature for about 1 hour, or until it has doubled in size.
- Prepare Cheese Filling: In a large bowl, combine the farmers cheese, feta cheese, and mozzarella. Mix thoroughly until the mixture is creamy and smooth.
- Shape Dough: Divide the risen dough into 6 equal parts. Roll each piece into a 7-inch round. Roll up the two ends of each round and pinch the edges to create a boat shape, leaving the center open for the cheese filling.
- Fill and Second Rise: Place the cheese mixture into the open center of each dough boat. Cover with a towel and let them rise for an additional 30 minutes.
- Bake Dough with Cheese: Preheat your oven to 425°F (220°C). Bake the cheese-filled dough boats for 15 minutes or until the crust is lightly golden.
- Add Egg and Butter: Carefully cut a small slit or create an indent in the center of the cheese filling on each pie. Crack one egg into each opening and dot with 1/2 tablespoon butter. Return the khachapuri to the oven and bake for an additional 5 minutes, until the egg white is just set but the yolk remains runny.
- Serve Immediately: Remove from the oven and serve the khachapuri warm for the best taste and texture.
Notes
- Use lukewarm liquids to activate the yeast properly without killing it.
- The combination of farmers cheese, feta, and mozzarella provides the ideal creamy and salty balance.
- Patience during dough rising steps is crucial for achieving a light texture.
- Egg cooking time can be adjusted based on desired yolk consistency.
- Serve khachapuri fresh from the oven for best flavor and texture.
Keywords: Khachapuri, Georgian cheese bread, yeast dough, cheese-filled bread, recipe, homemade bread
