Kulebiak
Kulebiak is a yeast dough stuffed with sauerkraut or meat. It is an ideal addition to borscht and it can easily replace patties or croquettes. Christmas kulebiak, whose filling, apart from sauerkraut also contains dried mushrooms, is my recommendation for an addition to borscht, which can be served during the upcoming Christmas. The yeast dough in this kulebiak is fluffy, light and melts in your mouth. On the other hand, the sauerkraut and mushroom filling is aromatic, smells beautiful and tastes great. So I recommend you the following recipe for kulebiak with sauerkraut and mushrooms and I wish you a happy baking.
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Ingredients for kulebiak.
Yeast dough:
- 300 g all-purpose flour + extra for dusting
- 15 g fresh yeast
- 120 ml lukewarm milk
- 3/4 teaspoon of salt
- 1/2 teaspoon of crystal sugar
- 2 tablespoons of oil
- 1 egg “L”
Sauerkraut and mushroom filling:
- 20 g dry forest mushroom
- 150 ml water
- 350 g sauerkraut
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 100 g onion
- 2 tablespoons of oil
- 1/2 teaspoon of caraway seeds
- 3 bay leaves
- 2 allspice berries
Additionally:
- 1 egg
- 1 teaspoon of caraway seeds
How to make kulebiak with sauerkraut and mushrooms.
Sauerkraut and mushroom filling.
Place the mushrooms in a bowl, cover with cold water and leave for 3 hours, after which, remove them from the water and cut them into small pieces. Dice the onion, put it in a large pot with oil and fry for 4-5 minutes. Lightly squeeze the sauerkraut, chop it with a knife and add it to the fried onion. To the same pot, add the sliced mushrooms along with the water in which they were soaked, salt, pepper, caraway, allspice and bay leaves. Cover the pot with a lid and cook on a low heat for about 40 minutes or until the water evaporates completely, then finally, let it cool down.
Yeast dough preparation, forming and baking of kulebiak.
Place the yeast, sugar and lukewarm milk in a tall mug. Stir, then set aside for 10 minutes.
Sift flour into a bowl, add salt, oil, egg and risen yeast. Mix and then knead the dough for 7-8 minutes. Cover the bowl with the dough with a cloth and set aside in a warm place for an hour to let the dough rise. Roll out the risen dough to a size of about 30 by 35 centimetres, on a board lightly sprinkled with flour. Spread the cool cabbage filling over the dough, then roll it up along the short side into a roulade. Stick the sides of the roulade together, cover the roulade with a cloth and let it rise for 25 minutes. Brush the rolled roulade with egg and sprinkle with caraway seeds. You can also pierce it with a toothpick in several places. Put the kulebiak in the oven preheated to 180 degrees Celsius for 40-45 minutes. Cool the baked roulade before slicing.
Good to know when making kulebiak.
The ingredients used to prepare the yeast dough should be at room temperature and the milk should be lukewarm.
If the sauerkraut is too sour, rinse it in cold water. The cabbage I used was perfect, so I didn’t need to rinse it in water before cooking it.
Before spreading the filling on the yeast dough, remove the bay leaves and allspice from it.
Do you like dishes with sauerkraut? If so, try our recipe for Sauerkraut cooked with mushrooms.
