Gurian Christmas Khachapuri

Guruli Ghvezeli แƒ’แƒฃแƒ แƒฃแƒšแƒ˜ แƒ’แƒแƒ•แƒ”แƒ–แƒ”แƒšแƒ˜

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This special bread is made in all Gurian houses on Christmas day and contains hard-boiled eggs in addition to the usual khachapuri cheese filling. Itโ€™s popular throughout the Christmas and New Year season and is sometimes baked with a coin or nut inside. The person who gets the hidden treasure will have a prosperous new year.

This can be baked either as small, individual breads or as one larger bread. The breadโ€™s shape changes too, into a rounded crescent or half circle. I love the addition of the eggs as it makes a more substantial bread with an extra dimension. Perfect for lunch with a salad all year long.

For Method and Ingredients, see Master Recipe

Method

Following the Master Recipe, make the dough as described, for 1 or 2 breads. Prepare the cheeses for the filling. Youโ€™ll need 2 hard-boiled eggs for every 225 g / 8 oz of cheese. (You wonโ€™t need to add any raw egg to the cheese.)

When the dough has risen, roll it out into a circle or oval 30 cm / 12 in wide on a piece of parchment paper. Distribute the cheese evenly over half of the circle. Top with sliced egg and some ground black pepper. Cover the filling with the other half of the dough, pinching it all along the border to seal it. Fold the sealed edge in, onto the bread. Using the paper to help you, turn the bread over, hiding the seams underneath. Shape the bread into a crescent, folding the pointed tips under to seal them.

Beat an egg yolk with a teaspoon of water and paint it evenly over the top of the bread. Prick a few small air holes in the dough with a fork.

Slide the bread onto the preheated heavy baking tray in the oven and bake until the top is golden, about 25-30 minutes (smaller breads will take less time). Rub the top with 1 tablespoon butter while still hot. Slice the bread into slices crosswise to serve.