Dough for kulebyaka
Description
The pastry is simple and quick to prepare. Although the dough is yeast-based, the result is a thin crust with a generous filling inside. Traditionally, kulebyaka is baked with a fish filling, but you can also add cabbage, rice, or eggs. The dough has a pleasant slightly sweet taste, which perfectly complements the savory filling. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Warm the milk to room temperature, then dissolve the yeast in it. In a separate bowl, mix the sifted flour and salt, add the egg yolks, and gradually pour in the milk with yeast in a thin stream. Using a special attachment, knead the dough at a slow speed (about 5–7 minutes), then increase the speed and continue kneading for another 10 minutes.
- 2
Step 2
2. In another bowl, mix the softened butter with sugar. Reduce the mixer speed, then gradually add the butter mixture to the dough. Then increase to maximum speed and continue mixing for another 10 minutes.
- 3
Step 3
3. Cover the finished dough with plastic wrap and let it sit in a warm place for 2-3 hours.
- 4
Step 4
4. Take out the dough, coat it with flour, slightly flattening it. Cover again with plastic wrap and refrigerate for 3 hours. The dough is ready for baking!