Kulebyaka with Yeast Dough
Baking and Desserts • World
Description
Kulebyaka differs from a pie in its shape: it should be narrower and taller, while a pie is usually wide and flat. Additionally, kulebyaka is sometimes made with two or three different fillings arranged in layers, for example: a layer of boiled rice, then a layer of minced meat, and finally a layer of hard-boiled eggs sliced into rounds. To prevent the bottom layer of dough from becoming wet inside the finished kulebyaka, a less moist filling, such as rice or crumbly porridge, is placed on the dough, while a more moist and juicy meat or fish filling is placed on top.
Ingredients
- Wheat Flour 0 lbs
- Milk 1¾ cups
- Butter 5 oz
- Egg white 5 pieces
- Dry yeast 0 oz
- Sugar 2 tablespoons
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Prepare the dough using either the sponge or straight method, but make it stiffer and richer than usual. Roll it out into a strip the length of the baking sheet or tray (1 cm thick and 20 cm wide), place it on a lightly floured towel, and lay a narrow strip of filling along the entire length of the dough. Lift the edges of the dough, join them, and pinch them together; then, holding the towel by the edges, carefully transfer the kulebyaka seam side down onto a greased baking sheet.
Step 2
You can decorate the kulebyaka with thin strips of dough arranged across it at some distance from each other. To help the strips adhere better to the kulebyaka, brush the ends and the middle of the strips with egg from the underside.
Step 3
After this, place the kulebyaka in a warm place, let it rise a bit, then brush it with egg, make two or three slits with a knife for steam to escape during baking, and place it in a hot oven.
Step 4
Bake the kulebyaka for 35-45 minutes. If only one end of the kulebyaka browns during baking, turn it around; if it starts to burn on top, cover it with damp paper. To check if the kulebyaka is ready, pierce the dough with a skewer, and if there is no dough on the skewer and it comes out dry, the kulebyaka is done. Remove the kulebyaka from the baking sheet, cover it with a towel to keep the crust soft as it cools. The kulebyaka can be served with meat or chicken broth.
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