Kulebyaka with potatoes and mushrooms.
50 grams (2 oz) butter
200 grams (7 oz) warm water or milk
400 grams (14 oz) flour
10-15 grams (1/2 oz) yeast
2 egg yolks
For mushroom filling:
500 grams (1,1 lb) salted mushroom, chopped.
3 onions, finely chopped.
3 tbsp sunflower oil.
salt, ground pepper and dill to taste.
For potato filling:
4 -5 potatoes, peeled, cooked, mashed.
1 tbsp butter.
1 eggs, beaten.
salt, parsley and dill to taste.
Dissolve 10-15 grams (1/2 oz) of yeast in 50 grams (2 oz) of warm water or milk, strain through a small sieve and add liquid to make up 150 grams. Add 400 grams (14 oz) of flour and knead the mixture. When you have nearly finished kneading the dough, add 50 grams (2 oz) of butter, two egg yolks and a little sunflower oil. Put the dough in a warm place to rise, covered. When the dough has risen, roll it out on a floured board, place the filling in the centre, raise the edges of the dough and join them together by pinching. Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it carefully on a baking tray and bake in the oven.
Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two layers of different fillings; for example, a layer of fried mushrooms, then a layer of mashed potatoes filling.
To make a mushroom filling, put all ingredient into hot skillet with oil and fry.
For potato filling, Combine all ingredients.