Kulebyaka "Spikelet"

Category: Bakery products
Kitchen: Russian
Kulebyaka Spikelet

Ingredients

flour 700 g
milk 200 ml
egg 4 things
butter 100 g
dry yeast 10 g
White cabbage 350-400 gr
any fish konseva (salmon, mackerel,) 1 PC
bulb onions 2 pcs
parchment paper 1 PC
spices for bigus or cabbage stew 5 g
salt, sugar 1 tsp

Cooking method

  • Kulebyaka Spikelet
  • Kulebyaka is a type of closed pie with complex filling, a traditional Russian dish. The hardest part of this is the preparation, NOTHING complicated! If you want a delicious pie, take the time to make a good dough.
  • We make a dough: pour dry yeast into a bowl and mix with warm water. water about 20-23 gr. Water about 200 ml. Stir well and leave in a warm place for 20 minutes.
  • Sift flour (2/3 of all) into a bowl, make a depression in the center, beat in 1 egg, then, stirring, pour milk in a thin stream, add 1 tsp. salt, sugar and dough with yeast. Mix everything. Melt the butter and stir in warm to the mixture. Knead not too steep dough, roll into a ball, cover with a napkin and put in a warm place to rise.
  • When the dough rises, crush it three times. (Add the rest of the flour).
  • While the dough is standing, prepare the filling.
  • Chop the cabbage into squares, not very finely. Pour about 5 tablespoons of water into the pan, add cabbage and simmer over low heat without vegetable oil (20 minutes).
  • While the cabbage is stewing, boil 3 hard-boiled eggs. Chop the onions, open the canned fish. As the cabbage stews, becomes soft, add heat, add 1 tablespoon of vegetable oil and fry it with the addition of onions.
  • Mix the filling with boiled egg and fish (drain the liquid). It should cool down.
  • At this time, we roll out the dough into two equal layers (when rolling out the dough, do not add flour), the oven must be heated to 180 grams.
  • We put the first layer on a parchment sheet on a baking sheet. No need to lubricate - neither the sheet nor the dough. Before putting the filling on the dough, add 3 pinches of salt, spices for bigus or cabbage to it. Stir the filling. (I do this so that cabbage and fish do not give juice, which can ooze through the dough when cooking). Now we put everything on the dough. Cover with the second layer and pinch the edges. We do not leave any holes. Close everything carefully. Cover the cake with a towel, leave for 10 minutes.
  • Cut spikelets from the dough and decorate the cake.
  • We put it in the oven. Cooking time about 15 minutes.
  • Then we take out the pie and (beat the egg, add 1 tsp of vegetable oil). Stir everything well and grease the cake. Place for another 20 minutes. As the dough is browned, turn off the oven, remove the cake, do not leave it in a warm oven, it will dry out. Cover with a towel and leave for 20 minutes.
  • Then you can eat.
  • I didn’t take a picture of a pie cutaway, as I prepared it as a gift.

The dish is designed for

1 kg 200 gr (5-7 servings)

Time for preparing:

2 hours

Cooking program:

oven

kil
Very beautiful kulebyaka! And where is the cutter?
Yulek
Quote: kil
Very beautiful kulebyaka! And where is the cutter?
There is no cut, and therefore the filling remains very juicy.
Tumanchik
Thank you. be sure to bookmark - budget filling - for me!
Yulek
You're welcome
kil
Quote: Yulek

There is no cut, and therefore the filling remains very juicy.

cut in the sense of a photo with a cut kulebyaki
Yulek
I am sorry, you probably didn’t read the recipe, I wrote why I didn’t cut a piece. She made a cake as a gift.
Sima
Oh, salivation has increased as I imagine the taste ... mmm .. dragged into the bookmarks
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tumanchik
Julia, congratulations !!!
Yulek
I didn’t expect anything! Thank you very much!
Kara
Yulia, congratulations!
Mashulya
Yulek, thanks, dragged to your bookmarks!
Yulek
Thank you.Mashulya,

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