Ingredients:-- Dough:
1 lb flour
4 tbsp yeast
1 1/2 c milk
4 oz butter
2 ea eggs
-- Fish Filling:
1 lb filleted pike (cod)
1 tbsp oil
2 tbsp dried and finely ground bread-crumbs
2 ea eggs hard boiled
1 tbsp sour cream
1/3 c milk
1 ea onion
-- Rice Filling:
7 oz rice
2 1/2 c water
1 tb butter
10 oz g any filleted fish
1 ea yolk to grease
salt to taste
sugar to taste
pepper
measures conversion [+]
Method:
Preparing dough: Warm milk, add 1 tb sugar, 1 tb flour and yeast.
Mix very well. Add a half of flour and mix thoroughly. Put the
dough in a warm place to raise up for 2-3 hours. After that beat
eggs and add them, salt and drawn butter into dough. Add another
half of flour and mix thoroughly until the dough is detached well
from hands.
Boil rice, when it is cool, put it into the pan and bake in the
oven until it is light brown.
Grind filleted pike (cod) with onion twice and add chopped eggs,
sour cream, milk, bread crumbs and oil and stir very well.
When dough is ready, roll a round a finger thick and put the
filling layers in the center. First fish filling, then rice and
after that goes any filleted fish pieces and do it in this way
to the end. Pinch edges together. Decorate the top of Koulebyaka
with dough stripes or pieces. When Koulebyaka is ready, put it in
a warm place for 15-20 minutes. Then grease the top with yolk and
make some perforations with fork. It is necessary to let air get
out while baking. Heat the oven about 210-220 C. The time of
baking depends on dough thickness and a kind of filling.
Koulebyaka is served as a hot appetizer or with broths and soups.
You can bake little "Koulybyachki" and put everything you fantasy
allows as a filling - meat, cabbage. black wheat and so on.
Cuisine: Russian
Source: Olga's collection
Recipe category: Breads-and-Pastry > Cakes,
Breads-and-Pastry > Pies,
Breads-and-Pastry > Other