Kulebyaka with four fillings
Description
Homemade baked goods for tea. Recipe for preparing a kuliebaka filled with 4 delicious fillings. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Kulebyaka dough: Add sugar, yeast, and half of the flour (sifted with salt) to warm milk. Mix, cover, and let stand in a warm place for 1 hour. Add egg yolks, butter, and the remaining flour. Knead thoroughly into a smooth, non-sticky dough. Cover and let rise for another hour. Then punch down the dough and let it rest for an additional 30 minutes.
- 2
Step 2
While the dough is rising, make the pancakes. Mix flour, sugar, salt, milk, and eggs in a blender. Pour the batter into a bowl, cover, and let it rest for an hour. Heat a skillet, grease it with vegetable oil. Pour a small amount of batter onto the skillet, swirling it to cover the entire surface. After 1.5 minutes, flip the pancake and cook for another 40 seconds. Repeat to make the remaining pancakes.
- 3
Step 3
Meat filling. Finely chop 3 parsley sprigs and one onion. Heat vegetable oil in a skillet. Sauté the onion for 2 minutes. Add the ground meat, mix and cook for 5 minutes. Add 1 tablespoon of sour cream, salt, black pepper, and parsley. Simmer over low heat for 5 minutes. Remove from heat.
- 4
Step 4
Filling with chicken liver. Clean the chicken liver, wash and boil until cooked, then finely chop. Peel the cucumbers and cut into thin strips. Drain the released juice. Mix the liver with cucumbers and the remaining sour cream.
- 5
Step 5
Mushroom filling. Boil the mushrooms, then chop them. Peel the remaining onion and cut into half-rings. Sauté the mushrooms together with the onion. Season with salt.
- 6
Step 6
Rice filling. Cook the rice until done. Finely chop the green onions. Mash the hard-boiled eggs with a fork. Mix everything together. Add 1 raw yolk to each prepared filling and stir.
- 7
Step 7
Divide the dough into 3 parts, one of which should be smaller. Roll out one small and one large part into rectangular sheets about 0.5 cm thick. Place the smaller sheet onto a baking tray lined with parchment paper. Spread the meat filling over the dough, leaving 4-5 cm edges on all sides. Smooth it out and cover with the larger sheet.
- 8
Step 8
Layer the filling of rice, offal, and mushrooms in turn, separating each layer with crepes. Cover with the second layer of dough, and gently press the top layer with your hands so it lies tightly on the filling.
- 9
Step 9
Roll out the third layer and trim the edges evenly. Using a sharp knife, make intermittent longitudinal cuts 1.5–2 cm apart. Each cut should be approximately 6 cm long, with 3 cm spacing between cuts.
- 10
Step 10
Carefully take the cut sheet with both hands, cover the kulebyaka with it, and pull the edges so they align with the edges of the kulebyaka.
- 11
Step 11
Pinch the edges of the kulebyaka with a "braided" pattern. Make two holes at the center top, 12 cm apart from each other, and insert paper tubes into them to prevent the filling from becoming too moist. Let the kulebyaka rest for 20 minutes.
- 12
Step 12
Preheat the oven to 210 °C. Brush the kulebyaka with lightly beaten egg yolk. Bake for 45 minutes. If the top begins to burn, cover it with a sheet of baking paper. Cover the finished kulebyaka with a dry towel and lightly mist with water from a spray bottle. Let it rest for 5–7 minutes. Then slice into portions and serve.