I’ve been having a bad cooking streak. I forgot sugar in my past 2 recipes! I was feeling down, and I didn’t really want to cook again. I knew that if I didn’t make something I loved that I’d be feeling rejected all week. So when I was thinking of something new to make, I went for an old favorite. This recipe is delicious and so comforting. Cheese and bread always make everything better and these cheese muffins are the ultimate combination of the two. I should always double the recipe because I can eat a whole batch in a day.
This cheese muffins recipe is simple and will make bread that everyone loves. You can probably even get people to help you make it. It’s quite simple and would be a great recipe to make with kids. The original recipe is from my favorite bread recipe book. I’m not sure where to find this book now, but I got it on clearance at Border’s for $5. Best find ever. The technical name for these is “Georgian Khachapuri,” but around here we just call them “Cheese Muffins.” These little muffins originated in the country of Georgia as street food and are found in muffin forms like this or flatter forms that are almost like a quesadilla. I’ve only had this kind before, but you can’t go wrong with cheese breads.
Mix all the dough ingredients together. Knead for 10 minutes or until the dough becomes smooth and elastic. Place in an oiled bowl and cover with lightly oiled plastic wrap. Allow to rise for 1 hour. If using a bread machine, combine all the ingredients in the bread pan in the order listed and set to dough.
Just before the dough is done rising, mix together all the ingredients for the filling. Season with salt and pepper if desired (I never found it necessary).
After the dough rises, knock back and knead for about 1 minute. Divide the dough into 6 equal parts. Roll each part into a ball and then roll it into an 6 inch circle. Spray a muffin tin with oil. Place a dough circle into an oiled hole of the muffin tin. There will a lot of overhang, that's good. Fill with the cheese filling mixture. Gather the overhang and pinch closed. Twist to form a top knot. Cover with lightly oiled plastic wrap and allow to rise for 20-30 minutes.
Preheat the oven to 350°F. Mix the egg yolk and water together for the glaze. Brush over the tops of the muffins. Place in the oven and back for 25-30 minutes until the tops are golden brown. Remove from the oven and allow to cool for 2-3 minutes in the muffin tin. Remove and allow to cool on a wire rack.
Enjoy immediately or refrigerate and reheat in a toaster oven. Don't forget to go for second helpings!