Kulebyaka is an old Russian dish. This is a sour dough pie. Initially, it was baked with porridge, fish or cabbage. Then a wide variety of products began to be used as filling, from minced meat to turnips and eggs. Surprise with a homemade dish, the recipe of which is more than one hundred years old.
It is necessary
-
- For the test:
- 500 ml of milk;
- 2 eggs;
- 50 g yeast;
- 100 g of vegetable oil;
- 2 tablespoons of granulated sugar;
- 100 ml of carrot juice;
- 1.5 kg of flour;
- 1 teaspoon of salt.
- For filling:
- 1 kg of meat;
- 300 g of onions;
- 0.25 teaspoon black pepper;
- salt.
- To lubricate the kulebyaki:
- 1 yolk;
- 0.25 glasses of milk;
- 1 teaspoon granulated sugar.
Instructions
Step 1
Heat a small amount of milk, sweeten it slightly and dissolve 50 g of fresh yeast in it.
Step 2
Pour the rest of the milk into a saucepan, add 2 eggs, 100 ml of carrot juice, 2 tablespoons of granulated sugar, 1 teaspoon of salt and dissolved yeast. Stir everything until smooth.
Step 3
Gradually adding flour, knead into a homogeneous, not very thick dough. It shouldn't stick to your hands. When kneading, not all flour may be required. It depends on its properties. At the very end of the batch, add 100 g of vegetable oil. Knead the dough again.
Step 4
Place the dough in a warm place. Cover it with a clean towel.
Step 5
After the dough has risen, place it on a floured table and knead.
Step 6
Prepare the filling. Peel 300 g of onions, chop and sauté in vegetable oil.
Step 7
Rinse 1 kg of meat, chop finely, fry in vegetable oil and pass through a meat grinder. Add sautéed onion and black pepper to the meat. Season with salt to taste and stir the filling.
Step 8
Roll out of the dough to the size of the baking sheet two rectangular layers 1 cm thick. Place one layer of dough on a greased baking sheet.
Step 9
Spread the filling evenly over the entire surface of the dough. Cover it with the second layer and pinch the edges of the layers well around the entire perimeter.
Step 10
Leave the kulebyaka in a warm place for 20 minutes to proof. Then brush the top of the pie with 1 egg yolk mixed with 0.25 cups of milk and 1 teaspoon of granulated sugar. Pierce the kulebyaka in several places with a fork.
Step 11
Place the kulebyaka in the oven, preheated to 190-210 degrees, and bake until tender (about 30-40 minutes).
Step 12
Cut the finished kulebyaka into portions and serve.
Bon Appetit!
