Traditional Russian Pie - Kulebyaka

[charisstoma]

http://realtormarina.livejournal.com/16117.html

Traditional Russian Pie - Kulebyaka

Khrushchev Dough.
Dry yeast - 2 tsp
Salt 1/2 tsp
Milk - 1 cup
Sugar - 2 tbsp
Margarine or Butter - 1/2 lb
Flour - 3 cups

To make a dough:
1. Warm up margarine and milk until margarine melts, don't let the mixture boil
2. Let cool slightly, add yeast and leave for 15 min
3. Add salt, sugar and flour and quickly mix to make the dough
4. Here - all ready (insert photo)
5. Now, the fun part! What do we normally do with the yeast based dough? Right, let it sit in a warm place! Well, this is now the case with the Khrushchev Dough. Cover it with cling wrap and stick it in a fridge for a minimum of 3 hours!
6. The beauty of this dough is that you can make it in advance, or you can make enough for 2-3 days and bake fresh buns every morning! Or you can make the dough in the morning and get it out of the fridge just before you ready to bake. The dough will be good for about 2-3 days, then it gets slightly sour.

Mushroom Filling

Mushrooms - 2 lbs
Cream cheese or sour cream - about 1/2 cup
Dill
Salt
Pepper
Onions (I run out, so, not present in the picture, oh, well...)
Thyme

1. Cut mushrooms and onions (strips or cubes, whatever you prefer) and cook in a large frying pan until slightly golden
2. Add cream-cheese, salt, pepper, dill, thyme and mix well
3. Let it cool slightly
Putting our Mushroom Doughnut together:

Construction

1. Get the dough out of fridge (remember, we made it in the morning?)
2. Roll it out in a shape of a large rectangle.
3. Place the filling in the middle, so that it covers 1/3 of your rolled out dough, then cut the dough using a pizza cutter from both edges right to the filling
4. Bring the top edge up, so it forms smooth like a cup
5. And start braiding your Kulebyaka - very easy - one over another
6. (another photo)

7. Transfer over a slightly oiled cookie sheet and let sit for about 15 min - read my blog in a meantime!
8. With a silicone brush generously apply egg wash (1 egg + 1 tbsp sugar + 1/2 tsp salt) for the super shine and
bake at 180 C for about 40 min ???? 180 C

Comments

[frogs_of_war]

I'm not a mushroom person, but this still looks good. I'll just need to think of a different filling. Thanks for the construction notes. I've got to try this. Maybe pizza toppings? Or pork or chicken and stuffing eaten with mashed potatoes?

I know! Leftovers from Thanksgiving dinner. Only three months to wait.

[charisstoma.livejournal.com]

This is taken from the realtor's lj blog. All I did was transfer the recipe with instructions and a few of the pictures. I take no credit but I'm going to eat this thing and Thanksgiving would probably be a good time, it'll be cooler.

I could see sloppy joe filling for kids or one with pizza fillings ... she said buns... I spend a lot buying pizza pockets for a certain son. oooooo hamburger cheese filler.

[luzestrellera.livejournal.com]

ok... don't know how it tastes but it looks very yummy *G*
my mum uses to do pies with that forn, just with other kind of crust and other fillings . They look like mummies in a way haha

[charisstoma.livejournal.com]

You can't tell I'm hungry can you. *grins*

When it cools down I might make these things.

I could see making pasties from this dough and adding filling of my choice too.
Pasties are balls of dough that you flatten into circles, put the filling on one half but not too close to the edge and fold the circle over the top of the other half then press down on the edges to seal and bake.
They use to use pasties as lunches for miners in Wisconsin and the fillings were from leftovers.