- flour - 1 Kilogram
- milk - 1,5 glasses
- dry yeast - 20 Grams
- of butter - 125 Grams
- of egg yolk - 4 pieces
- sugar - 2 items. spoons
- salt - 0.5 teaspoons
- flour - 200 Grams (for pancakes)
- sugar - 1 st. spoon (for pancakes)
- salt - 1 pinch (for pancakes)
- eggs - 2 Pieces (for pancakes)
- Milk - 200 Milliliters (for pancakes)
- oil - 1 piece (oil for frying pancakes)
- minced meat - 500 Grams (for filling)
- chicken liver - 500 Grams (for the filling)
- rice - 0,5 Glass (for filling)
- dry mushrooms - 50 Grams (for the filling)
- bulbs - 3 Pieces (for filling)
- sour cream and butter. spoons (for filling)
- salted cucumber - 2 pieces (for filling)
- hard-boiled eggs - 3 pieces (for filling)
- a bunch of green onions and parsley on - 1 piece (for the filling)
- black pepper - 0.5 teaspoons (for filling)
Knead the dough for kulebyaki. In warm milk add sugar, yeast and half sifted with salt flour. Stir, close and put in a warm place for an hour. Add the yolks, butter, and the remaining flour. Carefully knead a smooth, non-sticky dough, close and leave for another hour. Then dough the dough and let stand for another half an hour. While the dough rises, make pancakes. Flour, sugar, salt, milk and eggs mix in a blender. Pour the dough into a bowl, close and leave for an hour. heat the frying pan, grease it with vegetable oil. Pour a small amount of dough, in a circular motion spread it over the entire surface of the pan. After 1.5 minutes. turn the pancake to the other side and bake another 40 seconds. So bake the rest of the pancakes. Meat filling.3 Sprigs of parsley and onion finely chopped. Heat the onion in a frying pan. 2 minutes. Add minced meat, stir and cook 5 minutes. Add 1 tbsp. l sour cream, salt, black pepper, parsley. Stew on low heat for 5 minutes. Remove from heat. Chicken liver stuffing. Chicken liver cleaned, washed and boil until cooked, finely chopped. Cucumbers cleaned, cut into thin strips. Isolate the juice. stir the liver with cucumber and the remaining sour cream. Mushroom filling. Mushrooms boil, cut. Remain the remaining onion, cut into half rings. Fry the mushrooms with onions. Season with salt. Filling from rice. Rice boil until cooked. Chop the green onions finely. Eggs boiled in a steep, knead with a fork. All stir. In each of the prepared fillings, drive in 1 raw yolk, stir. Divide the dough into 3 parts, one of which should be smaller. One small and one large part to roll out into rectangular layers with a thickness of half cm. Place a smaller layer on a baking sheet covered with baking paper. Put on the dough stuffing with minced meat, leaving on each side of the field for 4-5 cm. Align and pave with pancakes. Lay the filling in turn from rice, giblets and mushrooms, shifting each layer with pancakes. Close the second layer of dough, with your hands lightly press the top layer, so that it densely lay on the filling. Roll out the third layer, straighten the edges. Cut the longitudinal dashed lines with a sharp knife at a distance of 1.5-2 cm from one another. The length of each incision should be approximately 6 cm. The distance between the cuts is 3 cm. Carefully take the cut sheet with both hands, cover them with kulebyaka, tighten the edges so that they are equal to the edges of the kulebyaka. Protect the edges of the kulebyaki with a pigtail. At the top center, make, at a distance of 12 cm from each other, 2 holes, put in them tubes of thick paper so that the filling is not too wet. Give kulebyak 20 minutes. Heat oven to 210 ° C. Kulebyaku coated with a slightly whipped yolk. Bake for 45 minutes. If kulebyaka will be burned from above, cover it with a sheet of baking paper. Covered kulebyaku cover with a dry towel and sprinkle a little with water from the spray gun. Allow to stand for 5-7 minutes. Then cut into portions and serve to the table.
Servings: 12-13