Ingredients

• 500 g plain wheat flour
• 300 ml warm whole milk
• 7 g instant dried yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp sunflower oil
• 400 g sulguni cheese
• 200 g imeruli cheese
• 1 egg
• 4 egg yolks
• 60 g unsalted butter

Method

1. 01
   Wake the yeast Stir the sugar and yeast into the warm milk in a large bowl and leave it until the surface turns frothy.
2. 02
   Knead the dough Add the flour, salt and sunflower oil to the bowl, bring it together, then knead on a floured surface until the dough is smooth, soft and springy.
3. 03
   Let it rise Put the dough back in the oiled bowl, cover it with a cloth and leave it somewhere warm until it has doubled in size.
4. 04
   Heat the oven Heat the oven to two hundred and fifty degrees Celsius with a large baking tray inside, or as hot as your oven will go.
5. 05
   Mix the cheeses Combine the grated sulguni and crumbled imeruli in a bowl and mix them well with your hands.
6. 06
   Divide the dough Knock the dough back, divide it into four equal pieces, roll each into a ball and let them rest under the cloth.
7. 07
   Shape the boats Roll each ball into an oval about thirty centimetres long and five millimetres thick, roll the two long sides tightly in towards the middle, then pinch and twist each end into a point to make a boat shape.
8. 08
   Fill and glaze Lay the boats on a sheet of baking paper, pack the cheese mixture into the centre of each one, and brush the dough edges with the beaten egg.
9. 09
   Bake the boats Slide the boats on their paper onto the hot tray and bake until the crust is deep golden and the cheese is melted and bubbling.
10. 10
    Add the yolk Take the tray out, press a small hollow into the cheese of each boat with a spoon, and slip one egg yolk into each hollow. Return the boats to the oven for two to three minutes, just until the yolk is warmed and lightly glossy but still fully runny, and the cheese around it has re-melted and is bubbling.
11. 11
    Finish with butter Lay a slice of butter on each hot boat and serve straight away, telling everyone to stir the yolk and butter into the cheese with a fork and tear off the crust ends to dip.