Kulebyaka with fish and rice
Description
Delicious pastry for the whole family. This kulobiyaka can be made from mackerel, cod, hake, pollock, pike perch, pink salmon, salmon. Any fish that isn’t very bony will do. Of course, you shouldn’t use small fish. Aromatic, fluffy kulobiyaka will delight your household at any time of day, and it will also be fitting on a festive table Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pour the milk and water into a bowl, warm to a temperature of 35‑37 °C. Add the sugar and yeast, and stir.
- 2
Step 2
Add salt and refined sunflower oil.
- 3
Step 3
Gradually add the sifted flour and knead a soft, elastic dough.
- 4
Step 4
Place the dough in a warm place, first covering it with plastic wrap. After 60–80 minutes it will rise and be ready to work.
- 5
Step 5
While the dough is rising, prepare the filling for the kulebyaka. Place the boiled rice in a bowl.
- 6
Step 6
Boil the mackerel, remove the bones, leaving only the flesh. Add to the boiled rice.
- 7
Step 7
Peel, wash, and finely chop the onion. Fry until golden brown in a pan. Add to the filling.
- 8
Step 8
Season the filling with salt to taste and mix. You can add pepper.
- 9
Step 9
Roll out the dough into a sheet. Place the filling in the middle of the dough.
- 10
Step 10
Make cuts on both sides of the dough, as shown in the photo.
- 11
Step 11
Form the kulobiyaka as a braid.
- 12
Step 12
Let it stand at room temperature for 25–30 minutes. During this time it will increase slightly in volume. Brush with egg.
- 13
Step 13
Bake the kulebiyka in the oven at 175‑180 °C for 45‑50 minutes. Baking time depends on your oven.
- 14
Step 14
Cool the finished kulobeyka, slice it, and serve at the table.