Saucepan@saucepan · Shared this recipeFollowRussian · dinnerKulebyaka - Russian PieA traditional Russian oblong yeast dough pie layered with pancakes, eggs, herbs, mushrooms, onions, rice, and salmon, baked until golden.total35 mincook35 minservings7Original recipe on milkandbun.comKeep this recipeAdd a copy of Kulebyaka - Russian Pie to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients7 servingsBack to 7 servingsThe yeast dough5 g instant dry yeast, 3 tsp100 ml warm milk, or warm water2 tsp white sugar2 eggs, at room temperature1 tsp salt200 ml milk, or water, at room temperature100 g butter, melted600 g all-purpose/plain/white flour, approximatelyThe filling600 g fresh salmon, cut into small cubes100 g basmati or jasmine rice, cooked200 g mushrooms, sliced and fried1 big onion, sliced and fried4 eggs, cooked and chopped4 Tbsp finely chopped dill and parsley, 2+2 Tbspsalt and freshly ground black pepperThe glaze1 egg yolk, beaten with 2Tbsp milk, 1/2tsp salt and 1/2tsp sugar2 Tbsp milk, for glaze0.5 tsp salt, for glaze0.5 tsp sugar, for glazeStepsClear checksTap an ingredient or step to check it off.1Step 1: In a cup, stir warm milk, sugar and yeast together. Let stand until foamy about 10 minutes.2Step 2: In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it's smooth.3Step 3: Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again. Repeat this step one more time.4Step 4: On a floured surface, roll out the dough to approximately 26cm*35cm rectangular and 6mm thick. You can roll the dough on a piece of baking parchment, thus it'll be much easier to transfer the pie on a baking tray; moreover, you need to turn the pie upside down - the sealing should be on the bottom.5Step 5: Coat the rolled dough with the pancakes.6Step 6: Place the egg and herbs mixture lengthways down the centre of the dough.7Step 7: Then arrange the mushrooms and onion mixture on top.8Step 8: Next, arrange rice. And the last layer - salmon.9Step 9: Cover the filling with pancakes, shape it to make a rectangular.10Step 10: Then, fold the dough and seal the edges.11Step 11: Transfer the pie upside down to a baking tray.12Step 12: Decorate with pastry trimmings, and cut two slits in the top with a sharp knife.13Step 13: Keep for a proofing for 20 minutes. Brush the pie with egg wash.14Step 14: Bake in preheated 200C/400F oven for 30-35 minutes or until golden.15Step 15: Leave to cool slightly for 15 minutes before slicing.16Step 16: Serve with a glass of milk or a cup of freshly brewed tea.getsaucepan.com/r/0d8eabf9-9018-4f48-84d1-7e4096484f57 · Original: https://milkandbun.com/2014/05/24/kulebyaka-russian-pie/
