Kulebyaka is a traditional closed cake made from yeast dough with several fillings at once, one of the symbols of Russian cuisine, which has received recognition in international culinary. Once upon a time, kulebyaki – with fish, porridge, meat, cabbage, mushrooms – was baked in the oven, but you can cook this pie just as well using the oven.
Ingredients for fish pudding with mushrooms
The number of different fillings in one kulebyak can reach twelve, as in the famous pre-revolutionary pie, which was served in the “Merchant Club” restaurant, but most often the hostesses stop at two or three types. The combination of fish and mushrooms is traditional. To prepare the filling in such a kulebyaka, you will need: – 700 g of salmon fillet; – 2 tablespoons of dry white wine; – 1 teaspoon of thyme; – 1 glass of boiled long grain rice; – 300 g of fresh mushrooms (white, boletus, boletus); – 2 boiled chicken eggs; – 1 head of chopped onion; – 1 clove of garlic; – 1 tablespoon of olive oil; – 1 tablespoon of chopped dill greens; – salt, freshly ground pepper. For the dough, take: – 500 g of wheat flour; – 2 teaspoons of dry yeast; – 2 tablespoons of sugar; – 200 ml of milk of 3,5% fat content; – 100 g unsalted butter; – 1 egg yolk; – salt. You will also need to make pancakes, for them you will need: – 200 ml of milk of 3,5% fat; – 2 raw chicken eggs; – 1 cup wheat flour; – 1 tablespoon of sugar; – salt.
In the kulebyak, the ratio of the filling to the dough is also required – there should be much more of it
How to make dough for kulebyaki
Heat milk to a temperature of 25-32 degrees. Mix it in a glass along with the yeast and sugar. Sift flour and salt into a bowl. Melt the butter. Combine the yeast mixture, flour, melted butter, knead an elastic elastic dough, cover it with cling film and put in a warm place for an hour.
How to bake pancakes for kulebyaki
Beat the slightly warmed milk with salt, sugar and egg with a mixer, add flour and knead the batter. Bake the pancakes in a thin pancake pan, preheated and oiled, for 30-40 seconds on each side. You should have about 10 thin fishnet pancakes.
How to prepare the filling for kulebyaki
Paste the salmon fillets. To do this, fill a deep frying pan with water, bring it to a boil, pour in wine, season with a pinch of salt, pepper, thyme leaves, reduce heat to medium and add fish. Cook it on a gentle boil for about 10 minutes, refrigerate and disassemble.
You can replace salmon with another red fish or more democratic cod.
Sauté chopped garlic and chopped onion in preheated olive oil until transparent. Cut the peeled mushrooms into small cubes and add to vegetables, fry, stirring occasionally, until golden brown. Refrigerate and combine with rice, dill and chopped boiled eggs, season with salt and pepper.
How to cook kulebyaka
On a lightly floured surface, roll out the dough into a wide rectangular layer. Place 3-4 pancakes on one edge, cover them with fish flakes, put 3 more pancakes on top, distribute the mushroom filling, finish with the remaining pancakes. Cover with dough, secure the edges and turn the kulebyaku over. Traditionally, kulebyaki are decorated with pigtails and twigs of dough. Whisk the egg yolk with 180 tablespoons of boiled water and brush over the top of the pie. Bake the kulebyaka in an oven preheated to 40 degrees for 45–XNUMX minutes.