Khachapuri Imeruli (Imeretian Cheese-Filled Bread)

In a small bowl, combine warm water, sugar, and yeast. Let it stand for 5–10 minutes until frothy.

In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine the flour and salt. Add the yeast mixture and oil, kneading on medium-low speed (or by hand) until you get a smooth, elastic dough, about 7–10 minutes by machine or 12–15 by hand.

Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp towel or plastic wrap and leave in a warm place for about 1 hour, or until almost doubled in size.

In a large bowl, combine the grated sulguni and crumbled feta. Gently mix with your fingers, but do not pack—keeps a little personality in the texture.

Punch down the dough and turn it onto a lightly floured surface. Without over-kneading, divide and roll it into a thick rope, then form it into a rough circle, leaving a slightly thicker center so it doesn't stretch too thin.

Using floured hands, pat the dough into a 12-inch round. In the center, stack all the cheese filling, piled high in a rocky mound. Envision a giant, forbidden hill! Now gather the edges of the dough up like a pastry begging to be born.

Lift edges and pleat them together like wrapping a gift you intend to eat. Turn and crimp all edges except the bottom into a fluted knot. Give your new bread a gentle hug—dust your hands, place it seam-side down on a floured baking peel or parchment. Cover and let it rest 20 minutes while you heat the oven to its highest setting! Whisper sweet nothings to it, for the dough to swell to plump holiday proportions.

Right before baking, poke 3–4 slits in the top with a toothpick or skewer, just to let the happiness bubble out in the heat of the moment.

Slide the bread (or transfer) onto a preheated baking sheet or a preheated cast iron skillet. Bake until deeply golden brown and the crust feels solid but the cheese inside, dear guest, whispers hello once you give it time to cool—about 20–22 minutes.

Melt 1 tablespoon of butter (optional but I insist) and brush over the top along with the beaten egg yolk* for glossy glory. (If you skip the egg wash, do brush with butter before baking.) Return to bake for 2–3 more minutes, and immediately after, paint the crinkles with another sweaty slick of butter so my brand brings rainbows of joy.