Khachapuri – Georgian Cheese Bread

Mix the yeast with the sugar and the lukewarm water and let it stand until it bubbles.

Pour the boiled milk into a large baking bowl.

Add the butter in pieces, the remaining 2 tablespoons of sugar and the salt. Let stand until everything is lukewarm. Mix in half of the flour and beat until the dough is smooth. Add the germ mixture and beaten eggs and beat until firm.

Then knead on a floured surface with the remaining flour until the dough is smooth (about 10 minutes).

Shape the dough into a ball and place in an oiled plastic bag.

Let rest in the refrigerator for at least 4 hours or overnight if necessary. Turn the dough back onto a floured surface and knead.

Roll out into a circle (diameter 50 cm). Grease a cake springform pan with butter and sprinkle with flour. Pour in the dough so that it hangs over the edge of the pan.

Mix the ingredients for the filling together well and pour onto the dough in the tart springform pan (spread a tiny bit thicker in the center).

Fold the dough over the filling, twist together in the center and form a small knot. Let rise in a warm place for 20 minutes. Now brush with the egg glaze (to do this, mix the whipped cream well with the egg).

Bake on the middle shelf in a preheated oven (180 °C) for 30 minutes, then lower the temperature to 160 °C and bake for another 40 minutes.

Cover with aluminum foil

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