Kulebyaka With Mushrooms And Eggs - A Step By Step Recipe With A Photo

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Kulebyaka With Mushrooms And Eggs - A Step By Step Recipe With A Photo
Kulebyaka With Mushrooms And Eggs - A Step By Step Recipe With A Photo

Video: Kulebyaka With Mushrooms And Eggs - A Step By Step Recipe With A Photo

Video: Kulebyaka With Mushrooms And Eggs - A Step By Step Recipe With A Photo
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Kulebyaka is a dish of Russian cuisine, a kind of pie with a complex filling. It is prepared, as usual, from different types of minced meat. Kulebyaka, unlike the pie, has an oblong, elongated shape. Try it!

Cooking description:

In this recipe, a wonderful, delicate yeast dough goes well with a filling of pancakes, mushrooms and eggs. The filling is juicy and tasty. The way of forming this kulebyaki allows you to cut it into even portioned pieces. To be honest: it is very difficult to tear yourself away from such pastries.

Purpose: For lunch / For dinner / For a banquet table

Main ingredient: Dough / Yeast dough

Dish: Bakery / Kulebyaka

Cuisine geography: Russian cuisine

Ingredients:

  • Milk - 200 Milliliters
  • Pressed yeast - 20 grams
  • Sugar - 1 Tbsp. the spoon
  • Salt - 1 teaspoon (0.5 tsp in the dough, 0.5 tsp in the filling)
  • Egg - 5 Pieces (1 egg per dough, 1 egg for brushing, 3 pieces per filling)
  • Butter - 50 grams
  • Wheat flour - 400-450 grams
  • Champignons - 200 Grams
  • Onion - 1 Piece
  • Sunflower oil - 30 Milliliters
  • Dill - 10 Grams
  • Pancakes - 6 Pieces

Servings: 12-14

How to cook "Kulebyaka with mushrooms and eggs"

To prepare kulebyaki, prepare the following ingredients: milk, eggs, yeast, flour, butter and sunflower oil, onions, salt, sugar, mushrooms, dill, pancakes. Make a dough for the kulebyaki. Pour warm milk into a bowl and add yeast and sugar. Stir until dissolved. Pour a glass of sifted flour into a bowl. Mix well. It will be dough. Cover the bowl with a towel and place in a warm place. After 20-25 minutes, it will increase in volume. Pour melted butter into the dough. Add one egg, salt. Sift another 300-350 grams of flour and gradually add to the dough, kneading a soft, elastic dough.

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