Imeretian Khachapuri with Hazelnuts, Tea Crème Brûlée and Lemon Cream

1. 1

   Dissolve the yeast and 5 g sugar in the warm dough milk and water; leave for 10 minutes to activate.

   10 min

2. 2

   Mix the liquid into the 500 g flour and 6 g salt. Knead by hand for about 10 minutes, or with a mixer for 3 - 4 minutes.

   10 min

3. 3

   Work the dough down approximately twice as it rises; the source gives no proofing duration.

4. 4

   Crumble together Imeruli cheese and sulguni in a 70:30 ratio and add roasted chopped hazelnuts.

5. 5

   Form 250 g dough balls. Flatten each, place 300 g of the combined cheese-and-hazelnut filling in the center, gather and seal the dough over it, turn seam-side down, and gently flatten into a khachapuri round.

6. 6

   As practical guidance for the source’s “maximum” oven setting, preheat to 250°C and bake the khachapuri for the source-stated approximately 10 - 15 minutes, checking that the dough is baked and browned.

   250°C

7. 7

   For the flavored butter, thoroughly mix 100 g butter with honey, 30 g roasted chopped hazelnuts, garlic and salt.

8. 8

   For the crème brûlée, heat 250 ml milk and 250 ml cream with the tea until the liquid takes on the tea flavor.

9. 9

   Strain the tea-infused dairy through a fine sieve.

10. 10

    Whisk the 3 egg yolks with 50 g sugar and gradually pour in the warm tea-infused liquid, whisking until combined.

11. 11

    Pour into an ovenproof dish, place it in a tray of boiling water and bake at 160°C for 40 - 50 minutes.

    160°C

12. 12

    Cool the baked tea custard, then refrigerate until chilled.

13. 13

    For the lemon cream, combine the 2 eggs, 50 g sugar, lemon juice and zest over a steam bath and heat the mixture to 75°C.

    75°C

14. 14

    Remove from the heat and stir in the pre-soaked gelatin sheet.

15. 15

    Gradually blend in the 100 g cubed butter.

16. 16

    Cover the lemon cream directly with plastic film and refrigerate. Once chilled, serve the khachapuri with the flavored butter and offer the chilled tea custard and lemon cream alongside; this final arrangement is a practical serving suggestion because the source gives no plating instruction.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.