Salmon Coulibiac - Kulebyaka

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1. 1Step 1: Pour yeast, sugar, salt, and half of the lukewarm milk into a bowl. Whisk together and mix in 2 tablespoons of flour. Let sit for 15 minutes until it bubbles and foams, showing the yeast is activated.
2. 2Step 2: In a large bowl, add the remaining flour, milk with egg, and melted butter. Pour in the activated yeast mixture and stir until it forms a shaggy ball.
3. 3Step 3: On a floured surface, knead for about 5 minutes until smooth and elastic.
4. 4Step 4: Place in an oiled bowl, cover with cling wrap and a kitchen towel. Put in a warm spot. Let rise for about 1.5 hours. Punch down and gently knead before using.
5. 5Step 5: Wash and cook the rice according to package directions. Fluff with a fork and set aside to cool.
6. 6Step 6: In a frying pan, heat 3 tablespoons of butter on high and fry the onions until they are opaque and just starting to brown, about 4-5 minutes.
7. 7Step 7: Add the caramelized onions to the rice and mix together. Mix in the chopped dill, salt, and pepper. Set aside.
8. 8Step 8: Chop the salmon into chunky bite-size pieces. Season with salt and pepper and set aside.
9. 9Step 9: On a lightly floured surface, cut the dough in half and roll into a large rectangle, enough to cover your baking sheet. Carefully place it inside your baking sheet.
10. 10Step 10: Spread the rice filling evenly across the dough, leaving a border edge. Top with salmon pieces spread evenly over the rice. Cut 2 tablespoons of butter into small pieces and place randomly across the salmon.
11. 11Step 11: Roll the second piece of dough and place over the top of the salmon, resembling a loaf. Push the edges together to seal the dough pieces, and cut off any excess dough and set aside.
12. 12Step 12: Roll out leftover dough to decorate the Kulebyaka. Use a lattice roller to cut lattice crust. Alternatively, cut a row of small slits across the dough, then another row offset so they alternate. Carefully lift the lattice dough and place on top of the Kulebyaka. Seal the edges and cut off excess pieces.
13. 13Step 13: Cover with a towel and allow to rise again for about 30 minutes. Preheat oven to 375°F (190°C).
14. 14Step 14: Whisk an egg yolk with 1 teaspoon of whipping cream. Carefully brush the entire Kulebyaka. Using a small knife, make 2 incisions on top to allow steam to escape. Alternatively, use a wooden skewer to prick 8 holes across the pie.
15. 15Step 15: Place in the oven and bake for 40 minutes. When the top is golden brown, cover with aluminum foil to prevent burning.