Let’s cook chebureki in the oven, and even with cheese! The dough is incredible, you should definitely try it! And the cheese won’t let you down, it’s very tasty!

Summary

Ingredients

For the dough:

• Flour – 250 g
• Milk – 125 ml
• Butter – 3 tablespoon.
• Dry yeast – 1 teaspoon.
• Sugar – 1 tablespoon.
• Salt – 1/2 teaspoon.

For the filling:

• Cheese – 150-200 g
• Fresh dill (if desired) – to taste

For greasing the chebureki:

• Yolk – 1 pc.

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Instructions

1. Make a well in the flour, then add the milk, yeast, and sugar into the well.
2. Gently mix until combined, then let sit for 2 minutes.
3. Add salt and soft butter to the dough.
4. Knead for 5-8 minutes until the dough is soft and smooth.
5. Place the dough in a bowl, cover with plastic wrap, and let rise in a warm place for 40 minutes.
6. Knead the risen dough briefly, divide into three equal portions, and shape each into a ball.
7. Grate cheese for the filling. Optionally, finely chop dill and mix with the cheese.
8. Roll each dough ball into a thin round sheet about 2-3 mm thick.
9. Spread one-third of the cheese filling on half of each dough sheet.
10. Fold the dough over the filling and pinch the edges to seal.
11. Press and seal the edges with a fork, creating a tight seal to prevent the filling from leaking.
12. Place the chebureki on a baking tray lightly greased with butter and dusted with flour. Let rest for 10 minutes.
13. Preheat the oven to 180°C (356°F).
14. Brush the top of each chebureki with egg yolk.
15. Bake at 180°C (356°F) for 15-20 minutes until golden brown.
16. Remove from the oven and let cool for 5 minutes before serving.

Enjoy your meal!