Khachapouri Recipe

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Khachapuri (Georgian Cheese Bread) Recipe

Khachapuri is a traditional Georgian dish with soft, pillowy bread filled with a gooey cheese center and topped with a runny egg. It’s comforting, indulgent, and perfect for sharing!

Ingredients:

For the Dough:

  • 3 1/2 cups (440g) all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 3/4 cup (180ml) warm milk
  • 1/4 cup (60ml) warm water
  • 3 tbsp olive oil or melted butter
  • 1 large egg (for the dough)

For the Filling:

  • 1 1/2 cups (150g) shredded mozzarella cheese
  • 1 cup (120g) feta cheese, crumbled
  • 1/2 cup (60g) ricotta or sulguni cheese (if available)
  • 2–3 large eggs (for topping)
  • 2 tbsp butter (optional, for serving)

Instructions:

  1. Make the Dough:
    • In a small bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
    • In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil (or butter), and egg. Mix until a dough forms.
    • Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic.
    • Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–2 hours or until doubled in size.
  2. Prepare the Filling:
    • In a medium bowl, combine the cheeses. Mix well and set aside.
  3. Shape the Khachapuri:
    • Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
    • Punch down the dough and divide it into 2 equal portions.
    • Roll each portion into an oval shape (about 10–12 inches long). Place the rolled dough on the prepared baking sheet.
    • Spread the cheese filling evenly down the center of each oval, leaving a 1–2 inch border. Fold the edges over the filling and pinch the ends together to form a boat shape.
  4. Bake:
    • Bake the khachapuri in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
  5. Add the Egg:
    • Remove the khachapuri from the oven and gently crack an egg into the center of each bread boat. Return to the oven and bake for another 3–5 minutes, or until the egg white is set but the yolk is still runny.
  6. Serve:
    • Once out of the oven, place a small pat of butter on the hot cheese and mix it in. Serve immediately by tearing off pieces of bread and dipping them into the melted cheese and egg.

Tips:

  • Cheese Substitutes: If you can’t find sulguni cheese, a mix of mozzarella and feta works well.
  • Serving Suggestion: Khachapuri is best enjoyed fresh out of the oven. It’s perfect for brunch or dinner.
  • Customize the Dough: For extra flavor, add a touch of garlic powder or dried herbs to the dough.

Enjoy this Georgian classic that brings a warm and cheesy touch to your table! 🧀🥖

Vanilla Madeleines Recipe

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Vanilla Madeleines Recipe

These delicate and buttery vanilla madeleines are perfect for tea time or as a sweet treat. With their signature shell shape and a hint of vanilla, they’re simple yet elegant.

Ingredients:

For the Batter:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract (or 1/2 vanilla bean, seeds scraped)
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk

Optional:

  • Powdered sugar for dusting

Instructions:

  1. Prepare the Pan:
    • Grease a madeleine pan with butter and dust with flour, tapping out the excess. Place the pan in the refrigerator while preparing the batter.
  2. Mix the Wet Ingredients:
    • In a medium bowl, whisk together the sugar, eggs, and vanilla extract until the mixture is pale, thick, and fluffy (about 2–3 minutes). You can use a hand whisk or an electric mixer for this step.
  3. Add the Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, and salt.
    • Gently fold the dry ingredients into the egg mixture in 2 additions, being careful not to deflate the batter.
  4. Incorporate the Butter and Milk:
    • Add the cooled melted butter and milk to the batter, folding gently until just combined. The batter should be smooth and slightly thick.
  5. Chill the Batter:
    • Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour (or up to overnight). This step is key to achieving the classic madeleine “hump.”
  6. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  7. Fill the Pan:
    • Remove the chilled batter and the prepared madeleine pan from the fridge.
    • Spoon a heaping tablespoon of batter into each mold, filling it about 3/4 full. Do not spread the batter; it will even out as it bakes.
  8. Bake:
    • Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers spring back when touched.
    • Let the madeleines cool in the pan for 1–2 minutes before gently releasing them onto a wire rack to cool completely.
  9. Serve:
    • Dust with powdered sugar if desired and serve warm or at room temperature.

Tips:

  • Vanilla Upgrade: For extra vanilla flavor, add a splash of vanilla bean paste or use the seeds from a fresh vanilla bean.
  • Storage: Madeleines are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Optional Glaze: Drizzle or dip in a simple vanilla glaze (powdered sugar, milk, and vanilla extract) for an extra touch of sweetness.

Enjoy these soft, buttery vanilla madeleines—they’re a guaranteed crowd-pleaser! 😊

Potato brioche recipe

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Potato brioche recipe

This fluffy, fluffy potato bun is a unique take on the classic brioche, made extra tender with mashed potatoes. Perfect for sandwiches, burgers, or just with butter and jam!

Ingredients:

For the brioche dough:

  • 3/4 cup (175 g) mashed potatoes (smooth, lump-free)

  • 1/4 cup (60 mL) hot milk
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) active dry yeast
  • 4 cups (500 g) bread flour (plus extra for dusting)
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup (115 g) unsalted butter, softened and cut into small pieces

For the egg wash:

  • 1 egg yolk
  • 1 tbsp milk

Instructions:

  1. Activate the yeast:
    • In a small bowl, combine the hot milk, sugar and baking powder. Let stand for 5-10 minutes until frothy.
  2. Prepare the dough:
    • In a stand mixer fitted with a dough hook, combine the mashed potatoes, bread flour, salt and yeast mixture.
    • Add the eggs one at a time, mixing on low speed until fully incorporated.
    • Gradually add the softened butter, a few pieces at a time, mixing until the dough is smooth and elastic (about 8 to 10 minutes). The dough will be slightly sticky.
  3. First ascent:
    • Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size (1 to 2 hours).
  4. Shape the brioche:
    • Punch down the dough and transfer it to a lightly floured surface.
    • Divide the dough into desired portions (e.g., for a loaf, individual rolls, or braid).
    • Shape and place in a greased loaf pan or baking sheet lined with parchment paper.
  5. Second ascent:
    • Cover the dough and let it rise again until it doubles in size (about 45 to 60 minutes).
  6. Prepare the egg wash:
    • In a small bowl, whisk together the egg yolk and milk. Gently brush the mixture over the dough for a shiny golden finish.
  7. Cook:
    • Preheat oven to 350°F (175°C).
    • Bake for 25 to 30 minutes, or until the brioche is golden brown and sounds hollow when tapped.
  8. Cool and serve:
    • Allow the brioche to cool on a wire rack before slicing. Serve warm or at room temperature.

Tips:

  • Potatoes: Use leftover mashed potatoes or boil a peeled potato, mash it finely, and let it cool before using.
  • Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
  • Variations: Add herbs, cheese, or even cinnamon sugar for a creative twist.

Enjoy this indulgent, pillowy-soft brioche! 😊