Adjarian Cheese Boats with Egg and Butter

What you need

• 150 ml (2/3 cup) warm milk
• 150 ml (2/3 cup) warm water
• 7 g (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 500 g (4 cups) bread flour, plus extra for rolling
• 1 tsp salt
• 3 tbsp sunflower oil
• 400 g (14 oz) low-moisture mozzarella, coarsely grated, or sulguni if you can find it
• 250 g (9 oz) feta, crumbled, in place of Georgian imeruli cheese
• 5 eggs, 1 beaten for glazing, 4 for the tops
• 60 g (4 tbsp) butter, cut into 4 pieces

Method

Restated from the original video

1. 1

   Stir the milk, water, yeast and sugar together in a large bowl and leave until foamy, 10 min.

2. 2

   Add the flour, salt and oil and knead into a soft, smooth dough, 8-10 min by hand.

3. 3

   Cover the bowl and leave the dough in a warm place until doubled, about 1 h.

4. 4

   Mix the mozzarella and feta in a bowl. If the mixture feels dry, work in 2-3 tbsp of water so it spreads easily.

5. 5

   Heat the oven to 220 °C (425 °F) and line two baking trays with parchment.

6. 6

   Divide the dough into 4 pieces and roll each one into an oval about 30 x 20 cm on a floured surface.

7. 7

   Spread a quarter of the cheese over each oval, leaving a 3 cm rim bare.

8. 8

   Roll the two long sides in toward the middle over the cheese, leaving the centre open, then pinch and twist the ends to make a boat shape.

9. 9

   Move the boats onto the trays and brush the dough rims with the beaten egg.

10. 10

    Bake until the crust is golden and the cheese bubbles, 12-15 min.

11. 11

    Make a hollow in the cheese of each boat with a spoon and crack an egg into it. Bake until the white is just set and the yolk still runny, 2-4 min.

12. 12

    The yolk stays runny, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

13. 13

    Put a piece of butter on each boat and serve straight away. Stir the yolk and butter into the hot cheese and tear off the crust to dip.

Imported from experience-fresh.panasonic.eu. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.