Mini Khachapuri
Description
Delicious baked goods for the whole family. From the specified amount of ingredients, I got 7 mini khachapuri. Instead of fresh yeast when making the dough, you can use instant dry yeast. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Lay out all the ingredients on the counter at once for convenience.
- 2
Step 2
In a large bowl, rub the yeast with your fingers and add the sugar.
- 3
Step 3
Pour warm water over them.
- 4
Step 4
Whisk these ingredients vigorously until the yeast is completely dissolved.
- 5
Step 5
Add 3 tbsp flour to the yeast mixture.
- 6
Step 6
With a whisk, stir in the flour until you have a smooth, uniform mixture—the sponge. Cover the bowl with a kitchen towel and leave it in a warm spot in the kitchen for 30 minutes.
- 7
Step 7
After half an hour, the sponge starter has matured and is ready for the next step.
- 8
Step 8
Sift the remaining flour into it and add vegetable oil.
- 9
Step 9
Knead a soft dough that does not stick to your hands. Shape the dough into a ball in the bowl, cover with a kitchen towel, and let rise for 1–1.5 hours.
- 10
Step 10
The dough has risen — it has increased in volume and developed a light, airy structure.
- 11
Step 11
Divide the dough into portions, each weighing 50 grams.
- 12
Step 12
From each piece of dough, shape small boats, as shown in the photo.
- 13
Step 13
Grate the suluguni on a coarse grater.
- 14
Step 14
Place the dough boats on a baking sheet lined with baking parchment, fill them with grated suluguni, and bake in a preheated oven at 180°C for about 20 minutes.
- 15
Step 15
Then remove the baking sheet from the oven, carefully crack one quail egg onto the cheese layer in each boat, and return to the preheated oven to finish baking for another 5–8 minutes.
- 16
Step 16
Serve the ready mini khachapuri hot.
- 17
Step 17
The baking is ready. Serve with tea.