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Spinach Khachapuris

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Makes 6 khachapuris

Ingredients
  

  • 4 to 4⅓ cups (508 to 550 grams) bread flour
  • 1 tablespoon (12 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)
  • ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
  • 2 tablespoons (24 grams) olive oil
  • 1½ cups (170 grams) shredded whole-milk mozzarella cheese
  • 1½ cups (170 grams) shredded fontina cheese
  • 1½ cups (170 grams) crumbled feta cheese
  • Sautéed Spinach (recipe follows)
  • 2 teaspoons (10 grams) fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large egg (50 grams)
  • 1 teaspoon (5 grams) water
  • 6 large egg yolks (112 grams)
  • Garnish: unsalted butter, chopped fresh parsley

Instructions

  • In the bowl of a stand mixer, whisk together 4 cups (508 grams) flour, sugar,’ yeast, and salt by hand. Add 1 cup (240 grams) warm water, warm milk, and oil; using the paddle attachment, beat at low speed until a shaggy dough forms.
  • Switch to the dough hook attachment, and beat at low speed until dough is smooth, elastic, and slightly tacky, 12 to 14 minutes; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • In a medium bowl, stir together cheeses. Stir in Sautéed Spinach, lemon juice, salt, and pepper. Refrigerate until ready to use.
  • Line 2 baking sheets with parchment paper.
  • Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured surface, and divide into 6 portions (about 155 grams each). Shape 1 portion into an oval; press flat. (Keep remaining dough covered to prevent it from drying out.) Roll into a 9×5-inch oval, flouring surface as needed. Place on a prepared pan. (Make sure oval is still 9×5 inches.) Repeat with remaining dough, placing 3 ovals on each prepared pan. (It is OK that they are close together; after final shaping, they will be far enough apart for baking.) Cover and let stand for 15 minutes.
  • Spoon cheese mixture onto ovals (about 112 grams each). Spread cheese mixture, leaving a 1-inch border around edges. Twist and roll dough on each side of cheese mixture toward center to form a crust, slightly overlapping filling. Pinch ends together; twist ends, and slightly tuck under to form a boat shape. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
  • Preheat oven to 375° (190°C).
  • In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Using a pastry brush, brush dough with egg wash.
  • Bake until dough is golden, 22 to 26 minutes. Using the back of a spoon, make an indentation in cheese mixture. Place 1 egg yolk in each indentation. Bake until edges of yolks just start to set, 2 to 4 minutes more. Garnish with butter and parsley, if desired. Serve immediately.
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