Adjarian Cheese Boats with Egg Yolk and Butter

What you need

• 350 g (2 3/4 cups) plain flour, plus extra for shaping
• 1 tsp instant dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 220 ml (scant 1 cup) whole milk, lukewarm
• 2 tbsp sunflower oil, plus a little for the bowl
• 300 g (10 oz) sulguni cheese, or low-moisture mozzarella, coarsely grated
• 150 g (5 oz) imeruli cheese, or feta, crumbled
• 2 eggs
• 60 g (4 tbsp) cold butter, cut into 4 pieces

Method

Restated from the original video

1. 1

   Mix the flour, yeast, sugar and salt in a large bowl.

2. 2

   Pour in the milk and stir into a shaggy dough, then add the oil and knead until soft, smooth and slightly tacky, 8-10 min.

3. 3

   Put the dough in a lightly oiled bowl, cover and leave in a warm place until doubled, about 1 hour.

4. 4

   Mix the sulguni and imeruli with 3-4 tbsp cold water into a soft, spreadable filling. Taste and add salt only if the cheese is mild.

5. 5

   Heat the oven to 230 °C (450 °F) with a baking tray inside, and line a second tray with baking paper.

6. 6

   Divide the dough in two and roll each piece into a ball. Cover and rest for 10 min.

7. 7

   On a floured surface, press each ball with your fingers into an oval about 30 x 20 cm (12 x 8 in) and 1 cm (1/2 in) thick.

8. 8

   Roll the two long sides tightly towards the middle, leaving an open centre. Pinch each pair of ends together and twist them to form a pointed boat.

9. 9

   Move the boats to the lined tray, stretch the centres open again and fill them with the cheese mixture.

10. 10

    Slide the lined tray onto the hot tray and bake until the crust is deep golden and the cheese bubbles, 12-15 min.

11. 11

    Make a hollow in the middle of each cheese filling and crack an egg into each one.

12. 12

    Return to the oven just until the white starts to set and the yolk is still runny, 2-3 min. The egg stays lightly cooked, so use pasteurized eggs for anyone vulnerable.

13. 13

    Lay 2 pieces of butter beside each yolk and serve at once. Stir the egg and butter into the cheese, then tear off the crust to dip.

Imported from fine-cooking.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.